My kids love these potato pancakes. Actually, maybe they just like eating the sour cream or apple sauce that they put on top! When ever I make mashed potatoes, I usually try to make more than I will need so I can make this quick and delicious recipe the next night. I used to make potato pancakes by grating raw potatoes, but I really like the ease of preparation that this recipe offers. One key to success I've found is to make the pancakes fairly small, about 2 1/2 inches in diameter. A smaller pancake is easier to flip and cooks more evenly.
4 cups leftover mashed potatoes 4 Tablespoons finely chopped onion 2 egg, beaten well 1/3 cup flour 1 teaspoon salt, or to taste Butter/vegetable oil for browning Applesauce / sour cream to top pancakes
Combine the first 5 ingredients in a medium sized mixing bowl. Heat about 2 Tablespoons each of butter and vegetable oil in a skillet. Place about 2 Tablespoons of the potato mixture into the skillet, flattening the potato mixture into a flat patty with the back of the spoon. Cook until golden brown on both sides. Transfer to a plate lined with paper towels. Blot top of each pancake to remove any excess oil. Serve, topped with either applesauce or sour cream Serves: 4
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