Potato Pancakes
Seriously, who doesn’t love a good old-fashioned homemade potato pancake? Wait, what?…you’ve never had these little gems?! OH My Goodness, you’re in for a treat! This recipe doesn’t just taste good, it’s also an easy inspired way to reinvent leftover mashed potatoes. And as a bonus, mashed potatoes are the perfect backdrop for any other leftover vegetables, like peas in the case of the batch I made below. So, go ahead and whip up a batch of these and consider adding any other leftover vegetables that were also enjoyed alongside the potatoes. You won’t regret giving these a try!
Potato Pancake Recipe
Special Note: These are best cooked on a really good non-stick surface to more easily get the crunchy coating. Oh - and wash your hands well because the best consistency is achieved by squishing the ingredients together with your hands :)!
Ingredients:
2 eggs
2 small baggies of leftover mashed potatoes
Leftover peas, about 1.5c here
Butter for the pan
Kosher salt and fresh ground pepper to taste
Instructions
Place eggs and one baggie of mashed potatoes into a mixing bowl.
With well washed hands, thoroughly squish the ingredients together.
Add another baggie of potatoes and squish some more.
Add peas and gently, using hands, combine with potato base.
Butter and heat up, about medium high, a non-stick griddle.
Form pancakes with hands, flatten and place on griddle.
Salt and pepper the top of the potato pancakes and add a dab of butter to the top of each pancake.
Keep an eye on the cooking. Your goal is to heat these through, cooking the egg, without scorching the bottom. Different stove top will need a different temperature.
The dab of butter on top beginning to melt is a good indicator of the potato pancake being ready to turn over.
Sometimes these hold their shape really well…and sometimes they don’t. Not to worry though, great shape or au natural, they always taste great!
