Mashed Potato Pancakes
When fried up on a cast iron skillet, potato pancakes are deliciously crispy on the outside while being soft and pillowy on the inside.
Servings: 6
Calories: 1kcal
Cost: $5
Equipment
- A cast iron or stainless steel skillet
- Metal spatula
- Measuring cups and spoons
- Medium mixing bowl
Ingredients
- 2 cups Well Seasoned Mashed Potatoes
- 1 Egg
- ½ cup Flour or arrowroot starch
- 1/2 tsp Sea Salt
- Herbs and seasonings – optional
- 2-4 TBSP Coconut oil, tallow or lard
Instructions
- Preheat a cast iron skillet on medium heat with some oil, tallow or lard.
- Place all ingredients except the oil into a medium bowl and mix well.
- When your cast iron skillet is preheated, take a heaping spoonful (about 1/4 cup) and use your hands to flatten each ball into a disk. Place each disk into your hot skillet.
- If needed, use a spoon to flatten more within the pan.
- Cook each pancake and remove from the pan when you’ve reached your desired crispness.
- Continue cooking until all are cooked. Add more oil as needed.
- After all of your potato pancakes are cooked, serve with your main dish.
- Store any leftovers in an airtight storage container in the fridge for 3-4 days.
Notes
For longer term storage, place in an airtight container like a glass container or plastic storage bag. If you use a plastic storage bag, remove as much air as possible. Place in the freezer for up to 6-12 months.