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Potato Pancakes

Source of Recipe

From "Sweetie Pie's Cookbook" by Robbie Montgomery


Recipe Introduction

"Potato pancakes are not something you'll find in soul food or Southern cooking. I had heard about them for a long time, but when I finally tasted one, I didn't much like them, so I decided I'd do them one better. My version uses leftover mashed potatoes, onion, and egg. I like to eat these for breakfast with eggs, bacon, or sausage, but you can serve them as a starchy side dish for just about anything. They are also nice garnished with a little bit of shredded cheddar cheese or any other cheese you happen to like. Sprinkle the cheese on top right when they come out of the skillet so it will be sure to melt."

List of Ingredients

â—¦  2 cups mashed potatoes
â—¦  1 small onion, finely minced
â—¦  1 large egg
â—¦  Salt and pepper
â—¦  3 tablespoons all-purpose flour, plus more as needed
â—¦  ¼ cup vegetable oil


Recipe

In a medium bowl, mix together the mashed potatoes, onion, and egg, season with salt and pepper, and beat to combine well.

Add the flour and mix until the mixture holds together firmly. If it doesn't, add more flour a little at a time until it does. Form the mixture into eight patties about ¼ inch thick.

Heat the oil in a large skillet over medium heat. When a pinch of flour tossed into the oil sizzles, then it's ready. Carefully lay the patties in the oil, leaving ¼ to ½ inch of space around them—don't crowd them. Cook them in batches if necessary. Fry the potato pancakes until they are golden brown on one side, 4 to 5 minutes, then gently flip them over and brown the other side, another 4 to 5 minutes. Serve immediately.

Makes 8 pancakes