Leftover mashed potato pancakes

By Rodney Bowers
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SERVES
4
TOTAL TIME

Ingredients

  • 2 cup leftover chilled mashed potatoes
  • 2 tablespoons melted butter
  • 1/4 cup all-purpose flour
  • 1/4 cup milk
  • 1 egg
  • Salt and pepper
  • 1 tablespoon finely sliced scallions
  • 1 tablespoon finely chopped tarragon
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter for frying

Garnish:

  • 455 grams cured salmon
  • 1/2 red onion, very thinly sliced rings
  • 1 tablespoon capers
  • 1/2 cup sour cream (optional)
  • Drizzle olive oil
  • Black pepper

Directions

  1. Put chilled mashed potatoes in bowl. Stir to loosen.
  2. Melt butter and add to the mashed potato. Mix thoroughly and Set aside.
  3. In a separate bowl, mix the egg, milk, scallions, and tarragon together then add to the flour. Mix until smooth, and season to taste. Fold into mashed potato mixture to form pancake batter.
  4. Heat vegetable oil in non-stick frypan on medium-low.
  5. Add the pancake batter into pan, trying to keep them even and on the smaller side.
  6. Cook until golden then flip about one to two minute per side. Add more vegetable oil to pan if needed.
  7. Keep pancakes warm as you make them.
  8. Serve the pancakes along with cured salmon, red onion and capers and sour cream, or try sour cream and apple sauce.

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