Buffalo Wing Potato Pancakes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A delightful breakfast twist to the classic bar staple menu item. Serve with sour cream for dipping. Ingredients:
2 frozen, breaded chicken strips |
3 tablespoons hot sauce (such as frank's redhot ®) |
6 cups leftover mashed potatoes |
3 eggs |
1 (1 ounce) package ranch dressing mix |
2 tablespoons vegetable oil |
1/2 cup shredded cheddar cheese |
Directions:
1. Cook the chicken strips according to package directions. Dice the cooked chicken strips and place them in a bowl and toss with the hot pepper sauce.
2. Stir together the mashed potatoes, eggs, and ranch dressing mix in a large bowl.
3. Heat oil in a large skillet over medium heat. In batches, drop 1/2 cup of the potato mixture into the skillet. Press to flatten. Sprinkle a heaping tablespoon of the coated chicken strips on the flattened pancake. Cook for about 4 minutes on each side, until the pancakes are golden brown. Garnish with shredded cheese and serve.
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