EASY LEFTOVER MASHED POTATO PANCAKES - CAKEWHIZ
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
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 PUFFS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Provided by Food Network Kitchen
Categories side-dish
Total Time 1 hours 15 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Put the potatoes in a medium pot and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 20 minutes; drain. Pass the potatoes through a ricer into a large bowl or mash with a potato masher until smooth.
- Combine the milk, butter, 1/2 teaspoon salt and 1/4 cup water in a medium saucepan and bring to a boil. Remove from the heat, add the flour and stir vigorously with a wooden spoon until incorporated. Return the saucepan to the stove and cook over low heat, stirring, until the mixture comes together and pulls away from the side of the pan, about 1 minute. Continue stirring until the mixture is slightly shiny, about 4 more minutes.
- Transfer the mixture to a stand mixer and beat with the paddle attachment on medium-high speed, about 1 minute. Add half of the mashed potatoes and the whole egg and beat until incorporated. Add the remaining potatoes and the egg yolks and beat until creamy and smooth, about 1 more minute. Transfer the mixture to a pastry bag fitted with a 1/2-inch round tip. Set a large piece of parchment paper on a cutting board. Pipe about 24 mounds (1 to 1 1/2 inches each) of the potato mixture on the parchment. Cut the parchment between the mounds with a paring knife so each puff sits on its own piece of paper.
- Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325 degrees F. Working in batches, carefully invert each puff into the oil, leaving it on the parchment. The parchment will fall off as the puffs cook; remove with tongs. Fry until golden, turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
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POTATO PUFFS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 1 hours 15 minutes
Category side-dish
Reviews 5
Total Time 1 hours 15 minutes
Category side-dish
- Heat 2 inches of peanut oil in a large pot until a deep-fry thermometer registers 325 degrees F. Working in batches, carefully invert each puff into the oil, leaving it on the parchment. The parchment will fall off as the puffs cook; remove with tongs. Fry until golden, turning as needed, 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
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