Ingredients
Potato Pancakes
- 3 cups mashed potatoes
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup shredded cheddar cheese
- 1 teaspoon dried parsley
- 1 teaspoon garlic salt
- Salt and pepper to taste
- Vegetable oil, for frying
Instructions
- Prepare the batter: In a large mixing bowl, combine the mashed potatoes, eggs, all-purpose flour, shredded cheddar cheese, dried parsley, garlic salt, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and form a thick batter.
- Heat the oil: Pour vegetable oil into a large skillet, enough to cover the bottom by about 1/8 inch, and heat over medium heat until hot but not smoking.
- Form and fry the pancakes: Scoop about 1/4 cup of the potato mixture per pancake and carefully place it in the hot skillet. Flatten gently with the back of a spatula to form a round pancake about 1/2 inch thick. Fry for 3-4 minutes on each side or until golden brown and crispy.
- Drain and serve: Remove the pancakes from the skillet and place them on a paper towel-lined plate to remove excess oil. Serve warm, optionally garnished with sour cream or applesauce.
Notes
- For best results, use well-drained mashed potatoes to avoid soggy pancakes.
- You can substitute cheddar cheese with other cheeses like mozzarella or pepper jack for different flavors.
- If you prefer gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- Adjust the seasoning according to your taste preferences.
- These pancakes are best served fresh but can be kept warm in an oven set to low heat until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
