I’ve been having a craving for some comfort food in the form of potato pancakes. After searching for some recipes as a guide, and being unable to settle on just one type, I decided to try two different ones with different varieties of potatoes. Both were appetizing, but completely different in texture, so I’ll let you decide which you like better!
|Garlic Mashed Potato Pancakes|
|Hashbrown Potato Pancakes|
Garlic mashed potato pancakes
2 cups garlic mashed potatoes
1/4 cup flour
salt and pepper to taste
optional add ins: onions, chives, cheese
optional toppings: sour cream or applesauce
If you have leftover mashed potatoes, this would be the perfect recipe to use them up, OR you can cheat like I did, and use the boxed kind.
Mix your leftover mashed potatoes (or make up the boxed kind, enough to equal 2 cups), with the eggs, flour, salt and pepper and anything else you like.
Heat your frying pan, and either spray generously with cooking spray or use 2 Tablespoons of oil, and drop 1/4 cup for each pancake, and fry for a couple of minutes on both sides until golden brown.
Serve with your choice of toppings and enjoy!
Hashbrown Potato Pancakes
3 cups refrigerated hashbrowns (or the frozen ones, thawed and drained)
2 Tablespoons flour
3 Tablespoons melted butter
1 1/2 teaspoons water
1/2 teaspoon salt
|The refrigerated ones save a step in preparation which is always nice.|
Mix all the ingredients well. Heat your frying pan, and either spray generously with cooking spray or use 2 Tablespoons of oil, and drop 1/3 cup for each pancake into the pan and fry for a couple of minutes on both sides until golden brown.
Serve with your favorite toppings and enjoy!