{Mashed potato pancakes}

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 pancakes

These easy potato pancakes are perfect for breakfast, lunch, supper or as an appetizer. Made with leftover mashed potatoes they are perfect with sour cream.

They’re great as a side dish instead of mashed potatoes or baked potatoes – but I also love them for breakfast instead of making hash browns.

In the market

3 cups mashed potatoes
2 large eggs
1/2 cup flour
1/2 cup shredded cheddar cheese
1 teaspoon dried parsley
Salt & pepper to taste
Oil for frying

In the kitchen

1) In a large bowl add the mashed potatoes (if they're cold from the fridge, warm them up slightly and give them a second mash or beating with an electric mixer so they're easier to work with), eggs, flour, cheese, parsley, salt and pepper. Stir the ingredients together.

2) Heat a large frying pan/skillet or griddle to medium heat and grease it lightly.

3) Form the dough into patties about 1/4 cup of batter each. You can use a large cookie scoop or ice cream scoop to make potato pancakes that are around 3-4 tablespoons of batter each. Flatten the patty between your palms so they’re about 1/3 – 1/2 inch thick.

4) Fry on the one side until golden (about 3-5 minutes), then flip and fry on the second side until golden.

Notes: I like to serve potato pancakes with the same toppings as baked potatoes, which includes:

- sour cream
- green onion
- bacon bits
- and more cheese!

How to reheat potato pancakes (in the oven)

1) Preheat oven to 350 (or 400 for frozen potato pancakes).
2) Place a baking rack on a baking sheet, arrange potato pancakes on top and bake for about 5 minutes (10 minutes for frozen potato pancakes).

How to freeze potato pancakes

1) Wrap potato pancakes tightly in aluminum foil and place in a freezer-safe Ziploc bag.
2) Place in freezer and store there for up to 3 months.

Source: lilluna.com