Gracious Rain

When I was a kid, and someone would mention potato pancakes–all I could imagine was adding potatoes to a perfectly good chocolate chip version and ruining them entirely.  Didn’t even sound edible, to be honest.

Dang, was I ever wrong! As it turns out–potato pancakes aren’t pancakes at all. In fact they have nothing to do with actual pancakes as we know them. So that part of my worry was a total scam.

They are shaped more like crumpets–at least when I make them. But I don’t want to cause some crumpet loving child to have a life long misunderstanding about these crispy, crunchy, cheesy potato thingies.

Therefore, we’ll just stick with pancakes.

I originally made enough for two people…for a couple of days. Since nobody showed up starving or at all even remotely hungry, I had no choice but to…

eat them all myself.  Heh, heh.

Breakfast, lunch, dinner, hot or cold. So. Freaking. Good.

Note: No part of this recipe is meant to intentionally resemble an actual pancake. Don’t be fooled. It’s potatoes, through and through. 

 

 

Ingredients

2 cups mashed potatoes

1 egg

1/3 cup flour

1 cup shredded cheese- cheddar, Swiss, or parmesan

1/4 tsp black pepper

1/2 tsp salt

1/2 tsp onion powder

1 cup Panko breadcrumbs

Oil for frying

Directions

In a large bowl, mix together potatoes, egg, flour, pepper, salt, and onion powder until well combined. Stir in cheese.

Measure out evenly into 8 portions. Roll each portion into a ball, then press into a disk. If the mixture is too sticky, add a little more flour.

Pour breadcrumbs into a shallow bowl. Gently press all sides of each disk into the breadcrumbs until covered.

In a large skillet over medium heat, add oil to about 1/4 inch deep. Heat to 350 degrees. Fry each potato pancake on each side until golden brown and crispy, about 2-3 minutes. Drain on paper towel. Serve with sour cream.