RECIPE FOR POTATO PANCAKES USING MASHED POTATOES RECIPES

Steps:

• Grate 1 ounce Parmesan cheese (about 1/2 cup) and place in a large bowl. Chop until you have 2 tablespoons fresh chives and add to the bowl. Add 1 large egg and lightly beat with a fork or wooden spoon to combine. Add 2 cups cold mashed potatoes and 1/4 cup of the all-purpose flour, and stir to combine. Refrigerate the mixture for 10 minutes.
• Place the remaining 1/4 cup flour in a shallow dish. Divide the potato mixture into 8 (1/4-cup) portions. Working with one at a time, shape each portion into a patty about 3-inches in diameter, then dredge the patty in the flour on both sides, shaking off excess. Place on a baking sheet or large plate.
• Heat 1 tablespoon of the olive oil in a 10- or 12-inch cast iron or nonstick skillet over medium-high heat until shimmering. Tilt the pan so that the oil coats the bottom. Using a wide, flat spatula, gently transfer 4 of the patties into the pan and cook, flipping once, until golden-brown and crisp, about 3 minutes per side. Repeat with the remaining 1 tablespoon oil and 4 patties. Serve warm with sour cream, if desired.

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!