|Potato pancakes topped with cheese and served with garden fresh chopped tomatoes - Photo Credit: Elsie Park|
Elsie’s Potato Pancakes - from mashed or baked potatoes
makes about 6 (4-inch diameter) pancakes
2-3 cups cold mashed or shredded baked potatoes (I like to keep the skins on)
2 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons chopped fresh green onions or ¼ teaspoon onion powder
¼ cup chopped fresh bell pepper
¼ cup shredded cheddar cheese (or other cheese of choice – I also like pepper jack)
Combine all ingredients in a bowl. Heat 1-2 tablespoons oil in a skillet over medium-high heat. Fry potato mixture in skillet, pressing with spatula or fork to ¾-inch thickness. Cover and cook until bottom is crispy, about 5 minutes. Flip and fry other side about 5 minutes more. Remove from heat, cover pancakes with more shredded cheese and replace cover on pan to allow cheese to melt over the pancakes before serving.
Top with sour cream, salsa, chopped fresh tomato, cream cheese spread, apple sauce or ketchup.
For a sweeter twist, add ¼ - ½ cup chopped apple to the mixture before frying.
|Potato pancakes topped with shredded cheddar cheese - Photo Credit: Elsie Park|