Let these pancakes get crispy and golden brown. The crispy parts are the best!
Course: Lunch, Side Dish, Snack
Cuisine: American, German
- 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
If starting with a potato: peel and mash with 1 T milk, 1 t butter and 1/8 t salt.
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!
Mix sour cream and chives in small bowl and set aside.
Heat butter and oil together over medium-high heat in small non-stick skillet until melted but not browning.
While butter melts, form potato mash into a thin patty with your hands.
Add patty to pan and fry without moving for 2 minutes on each side.
Serve with sour cream and chive sauce.