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Mashed Potato Pancakes Recipe

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This recipe for Mashed Potato Pancakes, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Therrell
Added: Friday, October 30, 2009


2 cups mashed potatoes
1 large egg, beaten lightly
6 Tbs. all-purpose flour
2 Tbs. grated onion
2 Tbs. chopped chives (optional)
salt and pepper to taste
vegetable oil
1/2 cup sour cream (optional)
3 Tbs. olive tapenade (optional)

Combine the potatoes and egg well. Thoroughly stir in the flour, followed by the onion, chives, salt and pepper.

Heat 1/8 inch vegetable oil in a large skillet over medium heat until hot. Form potato mixture into patties. Add the patties to the skillet and fry until bottoms are golden brown. Carefully turn patties over and cook until golden brown. Drain on paper towels. Keep patties hot on a rack set on a baking sheet in a preheated 250 degree oven.

Stir together sour cream and tapenade, and serve with hot pancakes if desired.

Note: My mother used to make these using cold leftover mashed potatoes, but you can use refrigerated mashed potatoes if you don't have homemade potatoes.




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