Mashed Potato Pancakes

When I was little, the dish my grandmother made that I loved most was mashed potato pancakes. She had grown up poor and they learned how to make every meal count. In the south it is commonplace to serve rice and gravy at most meals, but on occasion mashed potatoes are served instead.

Nobody hardly ever makes mashed potatoes from scratch, but they should! They taste so much better than the instant boxed variety.

In any case, there is almost always a couple of cups of leftover mashed potatoes. This is a good thing, because you can turn them into a crispy bite of heaven.

You’ll need a half of an onion chopped very small. The smaller the better. Mince one clove of garlic super small, too.

I like fresh herbs, so I add finely chopped chives or green onion. You can use the powdered variety, but be sparing. Powdered herbs or flakes are much stronger than fresh.

Mix your onion, garlic, fresh or powdered herbs, 1/4 teaspoon black pepper (or 1/2 teaspoon house seasoning if you’ve made it), 1/4 teaspoon garlic powder, and 1/4 teaspoon of onion powder into your cold potatoes. Add 1 beaten egg and 1/4 cup of flour and mix thoroughly.

Heat about an inch of oil in a skillet with high sides.

Scoop about 1/4 a cup of the potato mixture out and put it in the oil. Flatten with a spatula. You can probably fit 2-3 in your skillet at a time. Fry for around 5 minutes and carefully flip. Both sides should be crispy and golden brown.

If you like cheese, you can add shredded cheese to the mixture.

You can serve these as they are, with gravy, or even with sour cream.


From my table to yours,


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