I love potato pancakes, or latkes, but I rarely make them because there are so many steps working with raw potatoes. Keeping them from turning brown before they're ready to use then squeezing all the water out, etc. Today I had leftover mashed potatoes and I thought I'd make Mashed Potato Pancakes. They turned out really good and were hassle free.
Mashed Potato Pancakes:
- 2 cups leftover mashed potatoes (made your way)
- 1/4 cup onion, finely chopped or grated
- 2 eggs, lightly beaten
- 1 cup bread crumbs, for breading
- vegetable oil, for frying
Mix mashed potatoes, onion and egg in a medium bowl until well blended.
Place bread crumbs in a shallow dish.
Scoop about 1/3 cup of mashed potato mixture and form into a ball. Place the ball into bread crumbs and flatten with your hand or a spatula to coat one side then turn over and coat other side. Place on a platter and continue making patties until all the mashed potatoes are used up.
Refrigerate the patties for at least 2 hours.
Important: Patties must be cold and firm before frying.
Heat oil in a medium skillet and gently transfer the patties to hot oil, leaving space between. Fry about 2 minutes on each side or until golden brown.