OH MY GOD IF I EAT ANY MORE POTATOES I’LL BE ONE!!
Ok, I’ve eaten a lot of them the past few days but I had to post one more potato recipe because I had so much leftover and this came out better than I thought.
WHAT YOU NEED:
2 Cups Leftover cold chunky mashed potatoes. I used the leftover from the “petite stuffed potato” blog. (you need thick chunky mashed potatoes or they do not work…trust me)
1/4 Cup Panko breadcrumbs
1/4 Cup Grated Parmesan cheese
1 Tbls Butter
1 Tbls Olive Oil
WHAT YOU DO:
Roll the potatoes into about a 2 inch ball. (as with most of my recipes you can adjust the size depending on what you like…want them cute and small? just make them smaller:)) Try to make them the width of your spatula or smaller, this will make flipping easier.
Press them out to about 1/2 inch thick.
On a small plate combine the Panko & Parmesan.
Place the potato in the crumbs and press the crumbs onto each side. ( Be sure to generously coat them because these are what holds the shape)
Melt the butter and olive oil together on med/high.
Place the pancake in the pan and cook on same heat until one side is browned. VERY IMPORTANT: Do not move it around just let it cook so it will stay together, this takes a few minutes and you can tell when it is browned by looking at the edges. Let it get good and crispy.
Using a solid spatula (one with holes will let the potato fall thorough, did that…) quickly slide the pancake onto it and flip. If you go too slow it will fall apart.
Cook until it is browned on the second side, you may need to adjust the heat a little. Just keep an eye on them.
Transfer to a plate using a clean spatula (if you have stuff stuck to it, it might mess up the process, did that too…).
Add some parsley and TA-DAH! Potato Pancake!!
I sautéed some Portabella’s and made it my lunch.