(Mashed) Potato Pancakes

For a long time, I didn't even know potato pancakes could be made another way. My family's version was to use leftover mashed potatoes. Add a little grated onion or chopped scallions (my preference) and you're on your way. I enjoy these because 1) they're simple to make and 2) the contrast between the crisp outer crust and the soft, airy mashed potatoes inside.

Here's how I make them although Gourmet magazine says to use a bit of flour in the mix. (I've been fine without it but who's to argue with Gourmet?)

Potato Pancakes

1 egg

1 1/2 cups  (leftover) mashed potatoes

1 tbsp chopped scallions or grated onion

1 tbsp (or so) butter

salt, pepper

Beat egg and combine with mashed potatoes. Melt butter in non-stick skillet over medium-high heat. Shape batter into pancake mounds and place in the hot pan. Flatten them with a spatula. Now here's the very important part... You need to make sure they are nice and crispy before you turn them over.

If you try and turn them and they start to crumble, just leave it along for another minute or so because they'll fall apart. Just keep flattening them and letting them brown until they are sturdy enough to flip over. You want them to look like this..

Repeat on the other side and enjoy!

Comments

[Mom]

It is so nice to see a new post every day!

And just for the record, Aunt Blanche taught me how to make Potato Pancakes. And she and I use a LOT MORE BUTTER!

[Mary]

My granny from Alabama used to make potato pancakes that way. Sometimes I mix leftover mashed potatoes with canned salmon (or the kind in a pouch), carmelized onions, egg, and a little bit of milk for salmon croquettes. Try it sometime.

[David]

These are also called Latkes! Traditional Jewish Chaunaka treat. Swedes refer to them as Rårakor.