On Monday, you’ll read about the Swiss Steak that Paul made for dinner last weekend, so I apologize that these posts are coming in a little out of order. You see, to go with the Swiss Steak, we made mashed potatoes, and because we had leftovers the second day, we made the first day’s mashed potatoes into mashed potato pancakes.
They were delicious, but I think we’ll both readily admit there was a steep learning curve involved. Turns out you can’t just smash the day-old mashed potatoes into patties and drop them in hot oil. I mean, you can and we did, but I think there is a better method out there. In fact, I know there is.
You start with cold, day-old mashed potatoes, but then you need a binding agent, like egg. We used cheese, which is a delicious add-on, but it wasn’t enough to hold the potato pancakes together. We didn’t dredge the potatoes in anything, but it turns out, that would have given them a crispy, golden crust.
Ours were still good, but these are even better! We had them with leftover Swiss Steak, but I even had one again the next morning, topped with Canadian bacon and a fried egg. The golden yolk ran down over that potato pancake, and it was a little bite of heaven.
Mashed Potato Pancakes
2 cups mashed potatoes, cold
1 large egg, lightly beaten
6 Tbs all purpose flour
2 Tbs onions, minced or grated
2 Tbs green onions
1/2 cup sharp cheddar cheese, grated
salt and pepper, to taste
vegetable oil, for frying
Preheat oven to 250° F. Keep the potato pancakes warm in the oven when you’re done frying them.
In a large bowl, combine the potatoes and the egg. Then, add the onions, chives or green onions and cheddar. Add salt and pepper, to taste. Combine well.
In a large heavy skillet like cast iron, heat 1/8 inch of the oil over moderately high heat until it is shimmering but not smoking. Press a heaping mound of potatoes into a patty and place in the oil. Fry until they are golden-brown, about 1 minute per side. When they are golden, place on a platter lined with paper towels and keep them warm in the preheated oven.
Nutritional Information: Calories Per Serving: 146, Calories from Fat: 44, Fat: 5 g (3 g Saturated Fat), Cholesterol: 39 mg, Sodium: 253 mg, Potassium: 275 mg, Carbohydrates: 20 g, Protein: 6 g.
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