Mom’s Mashed Potato Pancakes with Cheddar and Scallions

potato-pancakes

Ah, Christmas is over. I hope everyone had a great one. I still get a little sad after Christmas. Our tree looks so bare now!

Since it’s Hanukkah now, too, I’ve been seeing all sorts of delicious-looking latke recipes online. I also learned that making and eating fried foods at Hanukkah is a nod toward The Miracle of Oil, in which the Maccabees took back the Temple of Jerusalem, lighting the menorah with the only oil they were able to find, enough for just one night. The oil, instead, burned for eight days, instead of only one, which allowed time for fresh oil to be pressed. Hanukkah celebrates the rededication of the Temple of Jerusalem, and the celebration of The Miracle is where the tradition of eating fried foods, such as latkes and sufganiyot, comes from.

Admittedly, I grew up in an extremely culturally homogenous place, so I had no ideas about latkes before I got to Chicago. I ordered “potato pancakes” at a restaurant after I moved here and what came to the table were latkes. Not what I was expecting, but definitely not a disappointment. I had grown up with my mom’s potato pancakes, which are different. It doesn’t use shredded potato and, instead, makes use of leftover mashed potatoes. If you’re like us, you had mashed potatoes for Christmas, or Christmas eve. And also for every other meal. I am swimming in mashed potatoes this time of year.

This is a super easy recipe and is a perfect breakfast after holidays, where you can no longer look forward to opening presents, but you can instead look forward to your bounty of mashed potato pancakes!

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Mom’s Mashed Potato Pancakes with Cheddar and Scallions

2 cups mashed potatoes, cold or warm, not hot
2 eggs
2 tbsp ricotta cheese
5 tbsp flour
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp salt
1 tsp baking powder
Sprinkle of paprika, optional
1/2 cup shredded cheddar
2 medium scallions, sliced
Oil for frying

Mix all ingredients together in a large bowl.

Just coat the bottom of a frying pan with oil. The oil is ready for frying when you start to notice small waves.

Add 1/3 cup scoops of your mix to the hot oil. (If you would like your pancakes a little more “pancake-shaped,” use a small spoon to flatten the sides of the scoop out before the pancake fries.)

Allow the pancake to fry until you are able to easily move it with a spatula. Then, flip and allow to fry on the second side.

Once done, remove from oil and allow to drain on a paper towel.

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The texture will not be like that of a normal pancake. What you’re getting here is a crispy outside and a warm, creamy, potato center. (Plus, cheese and scallions!) You do not have to serve these with bacon. I am just working on my winter fat layer.

Also, completely unrelated to potato pancakes, did I tell you we have been cat-sitting since early December? Our friend is vacationing in Asia and needed someone to watch his extra-large, extremely awesome cat. Of course I volunteered. Important note: If you have an extra-large, extremely awesome cat that you need someone to cat-sit, give me a call. I’m a professional now.

cat

This is said cat in all his stocky glory. Isn’t he handsome? After having him around, all other cats seem so dainty.

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