Vegetables

Mashed Potato Pancakes

  • 2 cups Mashed potatoes
  • 1 large Eggs, beaten
  • 6 tablespoons Flour, all-purpose
  • 1 1/2 tablespoons Onions, grated
  • 1 3/4 tablespoons Chives, fresh, chopped
  • ~ Salt and pepper to taste
  • ~ Vegetable oil for frying

    • In a bowl combine well the potatoes andegg, stir in the flour thoroughly, and stir in the onion, chives and salt and pepper to taste. In a large heavy skilletheat 1/8 inch of oil over moderately high heat until it is hot but not smoking and in it fry heaping tablespoons of potato mixture, flattening them slightly with back of spoon, for 1 minute on each side, or until golden brown. Transfer to paper towels to drain and keep them warmin a 250 degree oven. Serve the pancakes as an accompaniment to meat, poultry, or eggs.

    Yields 6 to 8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Robert Nunnelley of Baton Rouge, LA. 

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