Updated: Oct 1
Yes, Potato Pancakes, please hold the syrup. These are a real favorite in my house. If you have leftover mashed potatoes, I highly recommend giving these a try. Typically served during breakfast, they would make a great side dish for any meal. The part I like best about these lovely pillows of potato is the crunchy crust that frying them up in my cast iron skillet creates. Let your imagination run wild you can vary these so many ways, add onion, cheese, herbs, spices, etc. This recipe is geared toward creating four pancakes, simply
adjust the ingredients to the volume of your potatoes.
Mashed Potatoes (cold)
1 Tbl salt
1 Tbl Pepper
1 cup flour
5 Tbl bacon fat
Form the cold mashed potatoes into the shape and size of a burger. On a sheet of wax paper or parchment, gently mix the flour, salt, and pepper. Heat skillet on medium-high, add bacon drippings. Dredge the potato pancakes in the flour, pressing gently, be sure to coat both sides thoroughly. Add the potato pancake to skillet, reduce heat to medium allow to cook until a crust forms on the bottom about 5-7 minutes. Carefully turn, cooking an additional 5-7 minutes until crust forms on the bottom. Serve with a pat of butter.