From the kitchen of One Perfect Bite...About five days into a family visit, my refrigerator starts to look overstuffed and leftovers in small portions develop an attitude as they claim real estate needed by other things. I have dabs of gravy, mounds of rice and, best of all, mashed potatoes that are ready to erupt as those from Sunday meet those from Tuesday and have no where to go. Fortunately, the younger members of the family are better with leftovers than their parents, who I am ashamed to say I raised. When it comes to leftovers, I've found that breakfast is the best time to use them. To that end, we've had fried rice and sausage with gravy and, of course, pancakes made with those ever growing mounds of potatoes. Tonight's feature is neither a glamorous or gourmet offering, but it is a fine way to use up pesky potatoes and the kids can help prepare them. There are no tricks to making these pancakes, but I have one hint that I want to share with you. Make sure the downside has crusted before you attempt to turn them. They will fall apart if you rush this step. The kids who eat eggs like to have them on top of the pancakes and while the original recipe calls for sour cream, I serve them with applesauce for the anti-egg crew. If you end up with a quantity of leftover potatoes, you might want to give this recipe a try. Here is how the pancakes are made.
Leftover Mashed Potato Pancakes...from the kitchen of One Perfect Bite courtesy of the Free Recipe Network
3 cups chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese
2 tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
3 tablespoons + 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving
1) Combine mashed potatoes, cheese, scallions, egg and 3 tablespoons flour in a large bowl and mix together until combined. Using your hands, divide mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
2) Place remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in flour.
3) Heat 3 to 4 tablespoons of vegetable oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
4) Fry pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
5) Serve potato pancakes topped with sour cream and garnished with additional chopped scallions. Yield: 6 servings.
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