cheesy parmesan potato pancakes
I created this recipe from about 2 cups of leftover mashed potatoes from a pork roast dinner. I thought the Parmesan cheese shreds would add lots of flavors. It was a great way to complete our dinner of leftover grilled pork chops. I just can't bring myself to throw away good food. These were gone in a flash. I didn't even get all the pictures I needed. But they sure did taste great and hit the spot for both my husband and me. I wanted to add extra flavor by adding pure garlic juice and they were fantastic. Serve with apple sauce or sour cream, they're great.
Blue Ribbon Recipe
Rose's potato pancakes are a delicious and great use of leftover mashed potatoes. They are crispy outside, with a warm, creamy, and cheesy center. Adding Parmesan cheese and garlic gives these potato pancakes tons of flavor. Yum!
Ingredients For cheesy parmesan potato pancakes
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2 cleftover mashed potatoes
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3/4 call-purpose flour
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2-3 Tbspfresh chopped chives
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1/2 tspcoarse black pepper
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1/2 tspsalt
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1 Tbspgarlic juice or use 2 cloves of minced garlic
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3/4 cshredded Parmesan cheese
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1 lgegg, (was all I had)
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3/4 - 1 cmilk (according to how thick or thin you want pancakes)
How To Make cheesy parmesan potato pancakes
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1In a large bowl add the cold mashed potatoes, flour, and chopped chive. Add salt and pepper. Stir to blend together. -
2Now add in the garlic juice, about half of the milk, and large egg. Stir until blended together. Instead of grated onions, I chose to use pure garlic juice I had ordered from Amazon.
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3Now add in the Parmesan cheese shreds and stir again.
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4Add additional milk if you prefer a thinner pancake.
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5Add olive or canola oil to large skillet and heat over medium-high heat. Then using a scoop or large spoon, spoon batter into the heated skillet. Allow to cook about 3-4 minutes per side till golden brown.
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6Remove from skillet top with butter, and sour cream or apple sauce, or both if desired while they are still hot. Serve and enjoy.
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