Mashed Potato Pancakes Southern Style
On a rare occasion we have leftover mashed potatoes. Using recipe #27361 (the BEST), I added a modern twist to my mom's old Southern recipe. Increase or decrease onion, garlic, hot sauce, and S&P as to your preference. Crispy on the outside, soft on the inside. Bet you can't eat just one!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons sour cream
- 2 cups mashed potatoes
- 1 teaspoon garlic minced
- 1/3 cup onion chopped finely
- 2 -3 tablespoons flour
- 5 dashes tabasco sauce
- 2 eggs (or egg substitute)
- Carbohydrate 43.1923286242706 g
- Cholesterol 99.5411719573709 mg
- Fat 26.0281519004797 g
- Fiber 0.805065043766529 g
- Protein 23.9966257344872 g
- Saturated Fat 15.760718884835 g
- Serving Size 1 1 -10 serving(s) (392g)
- Sodium 516.681543970952 mg
- Sugar 42.3872635805041 g
- Trans Fat 1.40746553636132 g
- Calories 498 calories
In medium bowl combine all ingredients. Whisk together until combined well. Consistency should be similar to cornbread mixture. Heat skillet with a light layer of oil on medium-high heat. (Cast iron skillet browns beautifully). Spoon batter to form 3 1/2 to 4 inch rounds. Brown each side to a rich dark golden brown. Potato Pancakes should look like a thick regular pancake. Place on paper towel to drain excess oil. Don't stack on top of each other or the bottom pancakes will become soggy.
