Cooking with Nash: Potato Pancakes

I made some perogies over the weekend and had leftover caramelized onions and cheese mixed mashed potatoes. I’m not going to deny that cheesy, oniony mashed potatoes are a blessing, but I wanted to take it a step further so here you go!

Equipment: Large frying pan, mixing bowl, 
spatula, spoon, plate, paper towels.
Yield: 20-25 small discs.

4 C leftover mashed potato mix (mash, caramelized onions, cheese)

1 tsp salt

2 tsp soy sauce

1 egg

1/2 C AP Flour

3-5 ounces vegetable oil

2 tbsp Furikake (optional)
1. Combined mashed potato mixture, salt, soy sauce, egg, Furikake and flour.
2. Place oil in large pan and over high heat.
3. Scoop a palm sized ball of potato mixture and sprinkled some of the flour on top.
4. Gently pushing down rounding into a disc shape, (roughly 1.5 inch diameter and 1/4 inch high).
5. Pan fry your disks until golden brown. Drain on a paper towel.
6. Season!

Note: You may need to adjust the flour to achieve the desired consistency of your potato pancakes. Take it to consideration how much fat you added in prior, cheese, milk and butter. You want this mixture to be slightly “gluey” but not overly soft. I recommend frying one for practice to see the changes you may want to adjust. Pushing your cakes into flour creates a seal to help hold shape and texture for the perfect crunch.

Once you’ve created your potato discs, you can begin to pan fry. Cook your cakes 3 minutes each side until nice and GBD (golden brown and delicious).

After 3 minutes check both color and heat. Adjust your heat/color if needed and flip potato pancake. Once the side is beautifully crisped, place on paper towel lined plate, seasoning both sides with a touch of salt.

Repeat until all of your potato pancakes are cooked!

I enjoyed these with a touch of sour cream, chili garlic hot sauce, and a sprinkle of everything bagel spice.

-p.s: I ate way more than I’d like to admit.

–p.p.s: I wish the scallions I’m growing were ready to snip 😒

Recipe by:
Nash Reba

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