MASHED POTATO LATKE RECIPE RECIPES

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EASY LEFTOVER MASHED POTATO PANCAKES - CAKEWHIZ



Easy Leftover Mashed Potato Pancakes - CakeWhiz image

Quick and easy mashed potato pancakes recipe, made with a few simple ingredients and ready in just 30 minutes. Great as breakfast, brunch or even dinner.

Provided by CakeWhiz

Categories     Breakfast

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 18

Number Of Ingredients 9

3 cups Mashed potatoes (Chilled, Leftovers)
1 cup Shredded cheese (Mozzarella or Cheddar)
1 tbsp Onions (Finely chopped)
1 Egg (Large)
1/4 cup All-purpose flour
Salt (To taste)
Pepper (To taste)
1/2 cup Additional all-purpose flour (Or breadcrumbs, For coating the pancakes)
1/3 cup Vegetable oil (For pan frying)

Steps:

  • In a mixing bowl, add mashed potatoes, shredded cheese, onions, egg, flour, salt, pepper and mix until combined.
  • Scoop out small portions of this mixture and form balls and flatten them.Tip: Use disposable plastic gloves and that prevents any sticky mess. 
  • Coat them in flour. 
  • Heat 3 - 4 tbsp of oil in a large non-stick pan over medium heat. 
  • Fry the pancakes, in batches, until they are golden brown and crispy on the the bottom. Then, flip it over and fry the other sides until they are also golden brown and crispy. 
  • Remove the pancakes from the pan onto a cookie tray, lined with paper towels.
  • Garnish with some finely chopped spring onions. Enjoy!

Nutrition Facts : Calories 98 kcal, CarbohydrateContent 9 g, ProteinContent 2 g, FatContent 5 g, SaturatedFatContent 4 g, CholesterolContent 14 mg, SodiumContent 52 mg, ServingSize 1 serving

POTATO LATKES RECIPE - FOOD NETWORK



Potato Latkes Recipe - Food Network image

These crispy, golden-fried latkes are a Hanukkah staple. Made with few ingredients and ready in a matter of minutes, they’re as easy to prepare as they are delicious.

Provided by Food Network

Categories     side-dish

Total Time 32 minutes

Cook Time 32 minutes

Yield 4 Servings

Number Of Ingredients 6

1-1/2 pounds russet potatoes peeled
1/4 cup finely chopped shallots
2 large eggs, lightly beaten
2 tablespoons flour (or more) or matzo meal (during Passover)
1 1/2 teaspoons salt and freshly ground black pepper
Vegetable oil for frying

Steps:

  • In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
  • To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
  • Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.

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