Monday, June 5, 2017
Cheesy Mashed Potato Pancakes
Cheesy Mashed Potato Pancakes 1/2 (1.5lb) bag (340g) Little Potatoes (I used Baby Boomers) 1 large egg 1/2 cup shredded cheddar cheese 1 green onion, sliced 1/2 teaspoon salt flour -- optional (see notes) In a medium pot, place potatoes in cold water and bring to a boil over high heat. Reduce to medium heat and simmer for about 10 minutes, until tender. Mash well and cool to room temperature. (*see notes for using leftover mashed potatoes). In a large bowl, combine mashed potatoes, egg, cheese, onion and salt. Heat a griddle or large frying pan to medium-high and spray with non-stick spray. Scoop potato mixture onto hot griddle and press down to flatten. Let cook for 4-5 minutes until very golden and crispy, then flip and cook another 4-5 minutes until golden brown. Serve with sour cream, cheese and green onions or top as desired. RECIPE NOTES If you're using previously seasoned mashed potatoes, you may want to skip the salt. If your potatoes were mashed with another liquid such as broth or milk, you will want to add 2-3 tablespoons flour to your potatoes before making your pancakes.