POTATO: Potato pancakes

Potato pancakes
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Let these pancakes get crispy and golden brown. The crispy parts are the best!
Course: Lunch, Side Dish, Snack
Cuisine: American, German
Servings: 1
  • 1 small leftover boiled potato 1 T milk, 1 t butter and 1/8 t salt
  • OR 1/2 c leftover mashed potatoes
  • 1 T butter
  • 1 T vegetable oil
  • 2 T sour cream
  • 2 t fresh or dried chives chopped
  1. If starting with a potato: peel and mash with 1 T milk, 1 t butter and 1/8 t salt.
  2. Make sure your potato mash is cold. If it’s not, chill in refrigerator for at least 1 hour. This is important for keeping the patty intact!
  3. Mix sour cream and chives in small bowl and set aside.
  4. Heat butter and oil together over medium-high heat in small non-stick skillet until melted but not browning.
  5. While butter melts, form potato mash into a thin patty with your hands.
  6. Add patty to pan and fry without moving for 2 minutes on each side.
  7. Serve with sour cream and chive sauce.

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