My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, February 18, 2010

The Best Mashed Potato Pancakes

Have you ever seen anyone that did not love potato pancakes? This was inspired by a recipe on , however since changing 4 ingredients and changing the cooking procedure I doubt they want any credit for it.

Potato pancakes can be a little boring if you don't give them a little bling. The first thing you're going to say after mixing all this stuff together is "That's to thin. They will never hold together when I turn them." This is going to have to be a "trust me". If you follow the instructions they will be perfect, crispy on the outside, soft on the inside.

The Best Mashed Potato Pancakes
6-8 pancakes maybe more
print recipe

2 cups COLD mashed potatoes, made with butter and milk
1 egg, slightly beaten
1 teaspoon Italian seasoning or Dried Herb Mixture
1/4 teaspoon garlic powder
1/2 teaspoon Emeril's Original Seasoning
1 tablespoon seasoned flour or all-purpose flour
2 slices of bacon, fried, drained and crumbled (optional)
1 tablespoon olive or vegetable oil

Combine the egg , spices and flour well; mix in with the cold potatoes; add bacon crumbles, if using. Return the mixture to the refrigerator or freezer for 15-20 minutes. Mixture should be cold. In a medium size skillet, heat oil over medium-high heat. Add potato mixture in heaping tablespoons and smooth into pancakes with the back of the spoon. Not too thick, not to thin. Reduce heat a little and cook for about 8 minutes. Watch carefully so they don't burn, just brown nicely. Don't try to turn until nice and brown or they will fall apart. Turn and brown other side for 3-4 minutes. These are wonderful for breakfast also.

COOK'S NOTE: Finely diced ham would be a wonderful addition instead of bacon.

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