If it happens you have a big family dinner and the next day you have leftovers, today’s recipe is a perfect solution for rewarming that. But not only, because you might find it so delicious, that you will make it with fresh ingredients if you just long for some crispy, hot potato pancakes with tangy sour cream.
You will need:
– 3 cups chilled leftover mashed potatoes;
– 3 tablespoons plus 1/2 cup all-purpose flour;
– 2/3 cup shredded cheddar cheese;
– 2 tablespoons chopped scallions, green and white parts;
– 1 egg, lightly beaten;
– vegetable oil, for pan-frying;
– sour cream, for serving.
Directions: Take the cheese, egg, scallions, mashed potatoes and 3 tablespoons of flour and stir them together until combined. Note that the mixture needs to be holding together. If it doesn’t, add more egg. If the mixture looks too wet, add some flour. Divide the mixture in 12 portions, roll each of them into a ball and finaly flatten each into small pancakes. Carefully, powder with the ½ cup of flour each pancake. Pour enough vegetable oil to coat the bottom of the pan and heat over medium. Now, fry the pancakes for 3-4 minutes until each is crispy and golden brown on both sides. When done, transfer each pancake on a paper towel and sprinkle with a pinch of salt. Serve the pancakes garnished with chopped scallions and sour cream. Enjoy!
Photo courtesy: justataste.
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