The get by thing you hast a preference for is for them to go uneaten and start bad. So what you wish is a potato pancake recipe that will boost use up those elective potatoes.
Plopping leftover mashed potatoes on peoples plates for the next three days might be met with groans, if not a downright mutiny. Well how about transforming those spuds into a treat that is easy to prepare and will sure to be a hit with your friends and family? In fact, you just might end up discovering that you wished you had more leftover potatoes to keep up with demand.
To start the ball rolling, be sure you have on hand all of the necessary ingredients. You will need vegetable oil (canola, corn or a blend works just fine), salt and pepper to taste, flour, an egg, milk, onion, and of course, those mashed potatoes. For a different taste, you can substitute bacon drippings for the vegetable oil.
To make four pancakes you will need two cups of potatoes. Add to the mashed potatoes one egg, 1/2 cup of flour, three tablespoons of diced onion (more to taste) and 1 / 4 cup of milk. Thoroughly mix together and form four equally sized patties. If the mixture is too sticky, shaping the patties on wax paper or tin foil might make things easier for you.
Fry the pancakes in hot (not smoking) oil or bacon drippings that generously covers an electric or traditional skillet. Fry for approximately three minutes on each side or until each side is golden brown. Be sure the patties are hot throughout and the minced onion is tender. To avoid the mixture sticking to your spatula as you press down the pancake in the pan, try spraying it with cooking spray.
The pancakes can be served with pork, chicken, fish and beef. They also make great appetizers. For variety, add to your potato mixture some crumpled bacon or shredded cheese. In addition to salt and pepper, you can top your creation with butter, sour cream, gravy, ketchup, melted cheese sauce, or hot sauce.
