How do you turn left-over mashed potatoes into potato pancakes?

Answer 1

Ingredients:
3 tablespoons finely chopped onion
1/3 cup butter
4 cups cooked mashed potatoes
2 eggs, beaten
1/2 cup flour


Directions:

Cook onion in pan in about half of the butter until onion is translucent. Remove onion from pan with a slotted spoon, allowing the melted butter and pan drippings to remain in the pan.

Combine onion, mashed potatoes and egg. Sprinkle with flour. Add remaining butter to pan and heat to medium/high heat. Add potato pancakes and cook about 5 minutes each side until browned.

Leftover mashed potatoes take on the consistency of concrete when refrigerated and you never know what to do with them. They are actually very good is you just warm them up and add a little more milk and/ or butter. But now you have a second option.

This recipe for Mashed Potato Pancakes serves/makes 4

Answer 2

1

Answer 3

Crispy Traditional Potato Pancakes ingredients 2 pounds russet (baking) or Yukon Gold potatoes 1 medium onion 1/2 cup chopped scallions, including the green part 1 large egg, beaten Salt and freshly ground pepper to taste Vegetable oil for frying preparation 1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water. 2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper. 3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time. Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter

Answer 4

Peel 1 small onion and cut into quarters. Grate in a food processor.Mix mashed potatoes, onion, 1 egg, 1/4 cup of flour, 1 tsp salt, 1/4 tsp pepper.

Put 2 tbsps of oil in each frying pan. Heat pans over medium-high heat for several minutes. Don't put them on high heat - you want to use the same heat setting that you'll use for frying (and this really depends on your burners, some are stronger then others). To check if the oil is heated, drop a tiny bit of potato mixture in the oil - when it starts making some noise pretty aggressively, the oil is hot enough!

Form potato mixture into patties (make them as thin as possible) and put in frying pans (you should have approximately 4 good-sized patties in each). Leave for 3 minutes (or until brown). Flip them to the other side, reduce heat to medium and leave for 4 minutes.

Try one piece of pancake to make sure it's cooked through. If not, you can leave them for another few minutes on low heat.

Answer 5

Chop up several scallions and saute them in real sweet (unsalted) butter (if possible) just until they begin to soften.
Add a clove or two of garlic (chopped) and stir into the onions. Cook for a few more minutes.
Remove from heat and allow to cool slightly.

Beat an egg.
Add the cooled scallions and toss the whole thing into the leftover potatoes.
Combine well and form patties.

Pan fry the patties till browned on both sides.

Serve with applesauce and/or sour cream (as in potato latkes).

Answer 6

Potatocakes

Mix leftover mashed potatoes with 1 large beaten egg, 2 T. milk and 1/2 t. salt to form a batter.
Using 3T. oil for each batch, drop batter for 3 or 4 potatocakes at a time in hot oil in a large frying pan. When firm on bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towels and keep warm.
Continue till all batter is used. Serve immediately with powdered sugar and applesauce ... or my favorite ... ketchup!

Answer 7

Dice one small onion finely .. mix one egg for every cup of potatoes .. season with salt and pepper .. add some chopped scallions if you have it .. don't use flour it will taste raw in the pancake .. use crushed saltines or bread crumbs ... roll into balls, then press them flat and pan fry until golden on each side.

Answer 8

I don't use leftovers. I use fresh grated potatoes.

I suppose you could use your leftovers for the job. Just add one whole egg for every cup of potato mash, mix, pan fry. Serve with sour cream and chives. YUM!

Answer 9

Use more flour to bind it and make smaller patties. You might want to adapt from a banana pancake recipe that uses mashed bananas, except this one is salty. For crunch, you can add chopped onions.

Answer 10

Add a couple eggs and a little milk- I like green onions in mine but feel free to add whatever you want. Put in enough milk to make it pancakey.