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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My mom used to make these for us with left over mashed potatoes, and it is one of the dishes that all the kids and grandkids still ask her to make. So easy, cheap, and versatile. You can add chives, cheese, or garlic. Ingredients:
left over mashed potatoes (must be the real ones, boxed doesn't work) |
2 eggs, beaten (1 if you only have 2 cups or less potatoes) |
1 cup milk (or more as needed to make a thick pasty batter) |
1/2 to 1 cup flour (depending on amount of potatoes) |
1 - 2 scallion onions sliced into thin rings (or grated cheese, or chives, or minced garlic) |
butter or veggie oil to fry - these are not deep fried. |
Directions:
1. Combine refrigerated left over mashed potatoes, eggs, and about half the milk and blend.
2. Continue adding milk until mixture is a pancake batter consistency.
3. Add flour slowly until mixture is a thick pasty batter.
4. Fold in onion rings, or whatever you choose to add.
5. Heat skillet with oil (I use about 2 tbs oil and a thin pat of butter for each batch I fry) on med high heat.
6. Spoon two or three cakes into skillet (if mixture is thin enough to pour, you need to add flour) and let fry for about 5 minutes, sprinkle with salt/pepper.
7. Turn and let fry for another five minutes, or until golden brown.
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