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Friday, February 7, 2014

Recipe: Potato Pancakes

It's been a while since I posted any recipes on the blog, so here's one made out of mainly leftover mashed potatoes, bacon, eggs and cheddar cheese. Yeah, isn't that like the four heavenly kings of breakfast? This recipe is a revamped version of Kelly Senyei's and is simply perfect for breakfast. What's better than to clear out your leftovers and whip out this amazing dish? Well, I can't think of any.

Difficulty: Easy
Yields 12 pancakes


3 cups chilled mashed potatoes
2/3 cup cheddar cheese, shredded
2 slices back bacon, shredded
2 tbs scallion, chopped
 3 tbs all-purpose flour
1 egg, lightly beaten
vegetable oil

dried bread crumbs
1/2 cup all-purpose flour

additional salt and pepper, to taste


1. In a large mixing bowl, mix together mashed potatoes, cheese, bacon, scallion, flour and egg.
-If mixture is too dry, add 1 more egg.
-If mixture is too wet, add 1 tbs of all-purpose flour at a time, until mixture is slightly firm.

2. Divide mixture into 12 equal portions and roll them into compact balls. Flatten into 1/2-in thick circles.

3. In a shallow dish, mix flour and dried bread crumbs together. Lightly coat each pancake with the flour mixture.

4. In a saucepan, heat vegetable oil on middle heat. The oil should be sufficient to coat the bottom of the pan.

5. Fry the pancakes in batches until golden brown, 3-4 minutes. Do not overcrowd and flip until a crispy crust has been formed on the underside. Add more oil in between batches.

6. Transfer the pancakes on a paper-lined plate/kitchen paper to absorb the additional oil. Lightly season with pepper and salt.