My potato pancake experiment tastes good!

[E59]

I have always hated potato pancakes and I will eat almost anything. I had left over mashed potatoes and my husband said he would eat them if I made them into pancakes. I had a light bulb moment because of 2 extra boxes of panko bread crumbs that need used. Here is the recipe, it looked so good I tried it and it was good!

These are approximate because I only measure when I'm baking.

2 cups mashed potatoes
1/3 cup flour
1 whole egg
1 tsp dried onion
salt & pepper to taste
Panko or other bread crumbs

Heat bacon grease in skillet. While grease is heating mix first 5 ingredients in bowl. Shape into patties and smash panko onto both sides. Brown in skillet and serve with ketchup. This is super simple, they turn out golden brown and crispy. I served it with homemade deer bologney that I cut into slices and browned in the skillet before hand. If you're into saving money and using wild game then this will suit you!

 

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[Mental Granny]

Potato pancakes sound good, and with deer bologne even better, I love the cakes and I love deer never had the bologne before though!

 

[stevesno]

Sara...These sound great...My grandmother made potato cakes when I was growing up....In fact I asked Gypsy the other day if she ever made them...Now we will be making your recipe...Steve

 

[wesfrye53]

Thanks for the post.

I always tried to make potato pncakes by just making the mashed potatos into patties and frying them in butter. They always turned into fried mashed taters. Now I know what to do!

 

[Cynangyl]

lol Wes They do sound pretty yummy...may have to try them!

 

[E59]

I ended up with fried mashed potatoes when I didn't add enough flour to my recipe!

 

[wesfrye53]

Flour and egg, flour and egg...that's the key to keeping them goodies together!

 

[Pepper2004]

Sounds good! I make them also or rather did. Since Mr. Pepper retired we eat out more often than we cook.

 

[Gypsy Heart]

Ok...You guys are making them alot different than I do....I dont use mashed potatoes.....

4 medium white potatoes
2 eggs
1/4 cup flour
1/4 cup onion chopped fine
1 tsp salt
1 tsp pepper
vegetable oil for frying

Peel the potatoes. Then take a hand grater and use the large size round holes to shred the potatoes. The pieces will come out like flabby shoestring potatoes. I shred right into a colander for this recipe. This allows some of the starchy water to drain right off. Before adding to the base mixture, press the potatoes against the sides of the colander to get as much liquid out as possible.

To make the base that holds the potato shreds together, beat the eggs in a good sized bowl. Then add the other ingredients and stir well. Lastly, add the potatoes and toss to coat.

Heat a thin layer of oil in a frying pan to medium heat. I like to use cast iron for this one, but other types of pans are OK.

Use a big spoon or small measuring cup to pour some potato mixture into the frying pan. I can put three potato pancakes in my pan at a time. The main thing is to not overcrowd. If you put too many in, the oil temperature drops. Also it’s hard to flip the pancakes.

When you put the potato mix in, you probably want to lightly press to make the cakes a bit flatter. They should be a little thicker than a breakfast pancake.

Cook until the edges set and begin to brown. This takes about 4 minutes. Flip over and brown the other side. Again, this takes around 4 minutes. You can lift the edge just a bit and check.

Have a platter covered with paper towels ready. Put the shredded potato cakes on the platter to drain a bit. If it’s a cold day, you may want to heat the oven very low and keep the cakes hot while you finish frying the whole batch.

These are good served with applesauce, sour cream, or with ketchup. They are also delicious plain.

 

[E59]

Gypsy, that is definitely different than my recipe and I'm sure I would like it! I think my aversion to my kind of recipe is the leftover cold mashed potatoes in it. Yours sounds more like hashbrowns which I love with melted cheese and ketchup.