Chef Confidential

…every pantry has a story

Potato Pancakes…

This is a great way to use leftover mashed potatoes, very simple to make, a great side dish for any meal. You can vary these so many ways, add green onions, cheese, herbs, etc.  I use bacon drippings, they give the potatoes a great flavor. I don’t recommend using butter to fry them in because the cooking time needed for the crusting, butter tends to burn. If you don’t want to use bacon drippings, a mix of olive oil and butter might do the trick. The amounts below are for 3 potato pancakes adjust for the number of pancakes you need to make. A word of caution, they are a lot hotter in the inside than you think. That said, I burn my mouth every time.

  • Mashed Potatoes (cold)
  • 1 TBL Salt
  • 1 TBL Pepper
  • 1/2  c Flour
  • 3 TBL Bacon Drippings

Season the flour with salt and pepper.  Shape the mashed potatoes as you would hamburgers.  Dredge in flour. Heat skillet on medium high heat, add bacon drippings. Add potato pancakes to skillet, reduce heat to medium allow to cook until a crust forms on bottom about 5-7 minutes. Carefully turn, cooking an additional 5-7 minutes until crust forms on bottom. Serve with a pat of butter.

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This entry was posted on April 24, 2011 by in Breakfast, Leftovers, Sides and tagged , , .

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