♥ Fried Potato Pancakes

I love making these little potato pancakes as a side dish instead of french fries or baked potatoes. They are so easy to make and so crisp and delicious.

Fried Potato Pancakes

2 large russet potatoes (or a bag of refrigerated hash browns...)
½ large onion
1 large egg, lightly beaten
1 teaspoons all-purpose flour
salt + pepper to taste
2 tablespoons of vegetable oil
2 tablespoons of butter

If you are using whole potatoes, peel, rinse and then grate them or shred them over a large bowl. Then place them in a bowl of cold water and let them soak for a few minutes. Drain potatoes using a colander and then squeeze out as much water as you can by pressing them against the colander walls with paper towels. If you are using a bag of hash brown potatoes, you can skip the soak and just press squeeze the moisture out as much as possible.

In another bowl, grate onion on the smallest holes of the grater. Then mix in the potatoes, egg and salt and pepper and flour and mix well so that everything is blended together.

Heat oil and butter together in a large skillet over medium-high heat. Spoon potato mixture into oil and then flatten slightly with a spoon. I make mine small for a side dish but you can make them as large as you'd like. Fry until golden brown about 3 minutes, then flip over fry the other side. Remove potatoes from skillet and drain on paper towels. Sprinkle with fresh chopped chives and serve with a dollop of sour cream.

Photograph is copyrighted and the property of ©Welcome Home.

Mashed Potato Cakes

 

 

 

 

 

 

 

 

 

 

 My Mom always made potato cakes when she had left over mashed potatoes.  But I love this recipe so much, I don’t wait for leftovers. I buy the refrigerated ones like Bob Evans or Simply Potatoes and use them right from the package.  They are to die for.  So creamy and cheesy and rich on the inside and crispy on the outside.  The perfect combination.  Dip them in sour cream for a real treat!

 

Mashed Potato Cakes

 

2 cup mashed potatoes

1 large egg, beaten

1/3 -1/2 cup all-purpose flour, plus more as needed

1/2 teaspoon kosher salt, plus more for sprinkling

1/4 teaspoon black pepper

1 cup shredded cheddar cheese

¼ cup Parmesan cheese

2 finely chopped green onions, plus more for sprinkling

1 cup panko breadcrumbs

Vegetable oil, for frying

Sour cream, to serve

 

In a large bowl, mix together the mashed potatoes, egg, flour, salt, and pepper until well combined. Fold in the cheese and green onion. The mixture should be moist but not wet; check to see if you can form a small amount into a patty without it sticking too much. If the potatoes appear too sticky, add more flour, 1 tablespoon at a time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place the panko breadcrumbs in a shallow bowl. Divide the mashed potato mixture into 8 portions. Form the portions, one at a time, into 3 ½-inch disks. Dredge each disk in the panko, shaking off the excess. Set them on a plate. 

 

 

 

 

 

 

 

Add oil to a large skillet over medium-high heat. Just enough oil to cover the bottom of the skillet by about ¼ inch. Heat the oil to 350 degrees or until it sizzles when you drop a little potato mixture in the skillet for a test. Fry the potato pancakes, in batches as necessary, until golden brown and crispy, 2 to 3 minutes on each side.

 

 

 

 

 

 

 

 

 

 

 

Drain the pancakes on paper towels and sprinkle with salt.

 

 

 

 

 

 

 

 

 

 

 

 

Serve hot, with a sprinkle of green onion and a dollop of sour cream.

 

 

 

 

 

 

 

 

 

 

 

 

Tip: Switch up the cheese and use Swiss, Monterrey jack, or Gruyere!

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Mashed Potato Bites

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I always make too many mashed potatoes.  I don't plan to, but it seems there is always some leftover that I never want to throw away.  So I try to be creative in how I use them the next day.  Sometimes I reheat them, other times I fry up some potato pancakes, and if I have enough leftover I use them for a casserole like Shepherds Pie.   But this time, I decided to bring out my cupcake tins and make up something clever.  These are absolutely delicious!  So creamy and buttery on the inside and slightly crisp on the outside.  They are just perfect with any meal! 

     Mashed Potato Bites

2 cups mashed potatoes  (or buy the ready made kind)

3 large eggs, beaten

1 cup grated Cheddar cheese

1/2 cup Parmesan

1/2 teaspoon garlic powder

1 teaspoon basil

1/2 teaspoon oregano

2 tablespoons sour cream 

Salt and freshly ground pepper

Scallions for garnish

Preheat oven to 375 degrees and spray cupcake pan with butter flavored nonstick spray.  Or grease each cup well with butter.

In a large bowl, combine your mashed potatoes, eggs, cheddar cheese, Parmesan, garlic powder, basil, oregano, 2 tablespoons sour cream and salt & pepper to taste.

Using a small measuring cup, divide potato mixture evenly in the cupcake pan. You want to fill them just to the top.

Bake for about 25 minutes.  Then turn the oven to a low broil for a couple minutes, watching them carefully until they turn a golden brown on top. 

Remove from oven and allow to cool for about 5 minutes.  Then using a fork or spatula, carefully remove each potato bite from your cupcake pan.  Top with a dollop of sour cream and sprinkle on some fresh or dried scallions.   Serve with any meal! 

 Photography is the property of and copyrighted to ©Welcome Home.