Introduction:
Potato pancakes are one f the most delectable comfort foods, but imagine how better they can get when you add some mashed potatoes plus cheese in them! These mashed potato cheese pancakes are crispy on the outside yet cheesy on the inside and can be served as a side dish or a snack on their own. Moreover, they are perfect for using the remaining mashed potatoes. These pancake recipes are surely a hit whether you have them for breakfast, lunch, or dinner.
Ingredients:
2 cups of potato mash (Either leftover or made fresh)
1 average-size egg
1 cup of shredded cheese. i.e. cheddar, mozzarella and so on
¼ cup of flour (more as required)
2 green springs chopped finely (optional)
Salt and black pepper to taste
½ tsp of garlic powder (optional)
For frying rangoli oil (vegetable or olive oil)
Instructions:
Prepare the Potato Mixture:
Combine mashed potatoes, egg, shredded cheese, and Chopped Green onions (optional) in a large bowl. Add to it the flour, salt, pepper, and garlic powder. Mix it all well making sure all the ingredients have consolidated back to a mass, and the density of the mixture is appropriate for making patties; if the mixture is stickier or runny then flour should be dosed out in one tablespoon worth at a time.
Pancake Formation:]
Grab about 2 tablespoons of the potato mixture and shape it into a ball.Next, reshape it into pancake shape and make it about one half an inch thick. Make others using the left over paste.
Heating the Oil:
In a big frying pan, put about 2 tbsp of oil. Add in a medium heat and wait for the oil to heat up. You will need enough oil to finish coating the bottom of the pan in order to encourage crunch on the pancakes.
Hash Brown Preparation:
Put the potato pancake mix onto the skillet and do not overcrowd them, leave enough space in between each one.
Cook for about 3 to 4 minutes per side, or until they are golden-brown crunchy. In case it runs out between the cooking, add more oil.
Elimination and Presentation:
Following the cooking of the pancakes until they are crispy and well cooked, the next move is to transfer them on a clean plate draped with paper towel for absorption of the excess oil turned out to be useless.
They should be served warm with mayonnaise (dip) along with sour cream, applesauce, or any other preferred dip.
Hints for Success:
Use cold mashed potatoes: If you can achieve any leftovers of pried potatoes, refrigerate them. They form better on the frying pan ‘til it’s time for serving.
Cheese options: Absolutely red cheddar will lend an impressive sharpness, for mozzarella cheese will produce a much softer chew. Likewise, parmesan will give in a nutty flavor.
Make sure to include the flour: the flour is what brings the pancakes together and prevents them coming apart during the cooking process. Gluten-intolerant people can use gluten-free flour instead.
Health Benefits:
Potatoes are low in calories which do not lead to extra weight, are rich in potassium and a good source of vitamin C. However, if served in moderation, they are very energetic and contain a lot of bulk especially when the skin is left on.
Cheese is well known to contain calcium and proteins, it is however advisable to know how much is used because of the fat content.
Eggs in the recipe also help to make the pancakes quite proteins as they contain eggs making them even more hearty.
Nutritional Information: (Per serving of 2 pancakes)
Calories: 250 – 300.
Protein: 8 g.
Fat: 12-15 g.
Carbohydrates: 25-30 g.
Fiber: 2-3 g.
Sugar: 1 g.
Variations and Substitutions:
Add Bacon: Add cooked crumbled bacon to the potato batter for an earthy flavor.
Vegetarian Option: These potato pancakes are initially vegetarian but you may decorate the pan cakes even more with adding finely pursuit bell pepper or spinaches.
Gluten Free: Replace the all-purpose flour with any available gluten free flour such brown rice flour or almond flour.
Spice It Up: Chop jalapeños or drizzle some fork cayenne pepper or smoked paprika to add a bit of heat to the mixture.
Sweet Potato Version: Instead of regular potatoes use mashed sweet potatoes instead for a little sweetness.
Frequently Asked Questions (FAQs):
Are mashed potato leftovers suitable for usage in this recipe?
Yes! As you can hear, the leftover mashed potato works like magic for the simple reason that after refrigeration the latter is firmer and will keep its shape even when frying.
Can I bake these instead of frying them?
In fact, yes! You can bake them on a parchment paper-covered baking sheet at 400°F (200°C) for about 20-25 minutes, turning them halfway through so that they do not burn, until they are brown and crisp.
Are there any ways to keep it for the last meal?
Once cooled, pancakes can be refrigerated in a sealed container for 3 days max. You can reheat them in a pan or oven to make them crispy again. They may also be frozen for 2 months.
Which dipping sauces do these pancakes complement well with?
Sour cream or chive yogurt dip, apple sauce, even ketchup are common and normal. Feeling a little crazy? Sneak a little sriracha mayo or garlic aioli for some zest.
Will I be able to make these beforehand?
Yes, the mixture can be made and pancakes formed up to a few hours in advance. Keep in the refrigerator until ready to cook. Otherwise, make them ahead of time and just heat them in the oven or skillet and serve when ready.
Conclusion:
For those who do not know what to eat, these cheesy potato pancakes are delicious. They are crunchy on the outside and soft and cheesy on the inside. These pancakes are easy to prepare and can be made quickly with leftover mashed potatoes, or freshly prepared. Pair them with your choice of favorite dipping sauces, and you’ll be amazed at how fast they can disappear from the plate!
