Potato Pancakes are quick to fix and a great way to use up leftover mashed potatoes. Plus - they taste great.
Yesterday I posted a recipe for potato Pierogi. I had leftover potato filling so that is what I used for my pancakes this morning.
The potato filling had in it mashed potatoes, green onions sautéed in real butter and cottage cheese. To this I added an egg whipped with 1/4 cup milk and 2 heaping tablespoons of flour. I blended it well.
I used a crepe pan to prepare the pancakes.
First I coated the pan with a little olive oil and put it on a medium high burner. To the hot pan I added 1/4 cup potato batter and gently spread it into a circle. After about a minute you should be able to turn the pancake and brown on the other side. It will slide right off of the pan when you are ready to transfer to a warming plate. Make the pancakes one at a time and keep warm covered with paper towel.
Serve hot garnished with sour cream and fresh chives.
VARIATIONS
- Plain mashed potatoes and sautéed onion works as well. You can add cottage cheese to the potatoes. - If not using cottage cheese, increase the amount of flour.
- If you are using leftover cold mashed potatoes, heat them in the microwave just long enough to stir easily.