Mashed Potato Pancakes Southern Style |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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On a rare occasion we have leftover mashed potatoes. Using Mashed Potatoes (the BEST), I added a modern twist to my mom's old Southern recipe. Increase or decrease onion, garlic, hot sauce, and S&P as to your preference. Crispy on the outside, soft on the inside. Bet you can't eat just one! Ingredients:
2 cups mashed potatoes |
1/3 cup onion, chopped finely |
1 teaspoon garlic, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons sour cream |
5 dashes tabasco sauce |
2 eggs (or egg substitute) |
2 -3 tablespoons flour |
Directions:
1. In medium bowl combine all ingredients.
2. Whisk together until combined well.
3. Consistency should be similar to cornbread mixture.
4. Heat skillet with a light layer of oil on medium-high heat.
5. (Cast iron skillet browns beautifully).
6. Spoon batter to form 3 1/2 to 4 inch rounds.
7. Brown each side to a rich dark golden brown.
8. Potato Pancakes should look like a thick regular pancake.
9. Place on paper towel to drain excess oil.
10. Don't stack on top of each other or the bottom pancakes will become soggy.
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