Potato Pancakes

Kartoffelpuffer, Latkes, It's All the Same Good Eatin'

Gotta love a potato pancake. Crispy fried potato perfection. This recipe is the easiest way I have found to work this one out. If you have an abundance of leftover mashed potatoes from last night's dinner, just regift them as potato pancakes. It's a different side dish, utilizing leftovers in a unique way, that no one will be sayin', “Oh man, yukkie leftovers.”

I love these pancakes with a dab of sour cream on top, or if I am having these with pork chops, my kids top them with applesauce. Whether it's breakfast, lunch or dinner you can’t go wrong with a kartoffelpuffer on your plate.

Mashed Potatoes – 2 ½ cups
Egg – 1 large
Flour (white) – ½ cup
Onion (white) – 1 small
Chives – 2 ½ tablespoons
Black Pepper
Oil (vegetable or canola)

How To Make It:
1. In a large bowl mix together the potatoes and egg, then stir in the flour.

2. Mix in the onion, chives then season with the salt and pepper to taste.

3. Put enough oil in a skillet (I use an electric skillet) 1/8 inch deep over medium-high heat. Make sure it's very hot but not smoking. If you are using an electric skillet set the temperature to 350 degrees.

Cuisinart 18x15-in. Nonstick Electric Skillet

Cuisinart 18x15-in. Nonstick Electric Skillet

4. Scoop heaping tablespoons of the mix into the hot oil a few at a time to cook them without crowding them.

5. Once they are in the oil flatten them with the back of your spoon. Let them cook for about a minute on each side or until golden brown.

6. Remove the potato pancakes from the oil and let drain on paper towels.

7. Serve with your favorite meal, whether it's breakfast, lunch or dinner.

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