These cheesy fried potato pancakes are a good way to use leftover mashed potatoes. The Swiss cheese and mustard give a delightful tang to the potato cakes.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1 pound small baking potatoes, unpeeled
- 1 cup (4 ounces) shredded aged Swiss cheese or Gruyere
- 2 large eggs, beaten
- 1 green onion, trimmed, thinly sliced
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 Tablespoon oil or butter
Preparation:
Cook the whole, unpeeled potatoes in boiling, salted water until tender, about 20 minutes. Drain and cool slightly. When cool enough to handle, slip off the skins and roughly mash in a large bowl.
Add the Swiss cheese or Gruyere, eggs, green onion, mustard, salt, and pepper to taste to the potatoes. Stir to blend with a wooden spoon. With wet hands, form the potatoes into patties about 3 inches wide and 1/2-inch thick. Rinse your hands frequently to prevent sticking.
Heat a large nonstick griddle or skillet over medium heat until hot enough to sizzle a drop of water. Add the tablespoon of oil or butter (ideally, a bit of both to prevent butter from burning). When hot, add the patties, without crowding skillet, and cook until golden brown and crisp on the bottoms. Turn and brown other sides. Repeat with remaining patties, adding more oil as needed.
Menu suggestion: Serve two or three patties per person hot as a side dish or use the potato cakes as the focus of a simple meal with a high-protein soup on the side.
Yield: 12 (3-inch) cakes
Recipe Source: Pancakes A to Z by Marie Simmons (Houghton Mifflin)
Reprinted with permission.
Add the Swiss cheese or Gruyere, eggs, green onion, mustard, salt, and pepper to taste to the potatoes. Stir to blend with a wooden spoon. With wet hands, form the potatoes into patties about 3 inches wide and 1/2-inch thick. Rinse your hands frequently to prevent sticking.
Heat a large nonstick griddle or skillet over medium heat until hot enough to sizzle a drop of water. Add the tablespoon of oil or butter (ideally, a bit of both to prevent butter from burning). When hot, add the patties, without crowding skillet, and cook until golden brown and crisp on the bottoms. Turn and brown other sides. Repeat with remaining patties, adding more oil as needed.
Menu suggestion: Serve two or three patties per person hot as a side dish or use the potato cakes as the focus of a simple meal with a high-protein soup on the side.
Yield: 12 (3-inch) cakes
Recipe Source: Pancakes A to Z by Marie Simmons (Houghton Mifflin)
Reprinted with permission.
