I’m going to try to post a new recipe every Tuesday. At least that is my goal. Let’s hope I can reach the target. It all depends on what happens in my life. As you know life happens.
Today’s recipe is for potato pancakes. Have you ever had left-over mashed potatoes that you don’t know what to do with? This recipe is an easy recipe to put together.
Be careful of the hot oil when you are frying the potato pancakes. The oil will splatter when you put the pancakes in the pan or when you flip the pancakes. Don’t ask how I know this.
Stars of the recipe:
- 3 c. mashed potatoes
- ¼ c. Parmesan cheese
- 1 egg, lightly beaten
- 6 Tbsp. flour, divided
- 1 Tbsp. grated onion or chopped green onions
- 2 Tbsp. dried parsley
- Sour cream to taste
- Mix together the mashed potatoes, cheese, egg, 3 Tbsp. flour, onion, and parsley.
- In a separate plate, place the other 3 Tbsp. of flour. (This is for dredging the potato pancakes.)
- Use an ice cream scoop to scoop out the mashed potatoes. Shape into pancakes. Dredge in the flour.
- Place 2 Tbsp. of oil in a medium skillet. Cook the pancakes over medium to medium high heat for 2 to 3 minutes or until golden brown. Add more oil as necessary.
- Once the pancakes are cooked, place on a plate lined with paper towel.
- Enjoy with sour cream!