Mashed Potato Pancakes

As a Chef, Bill Beck has always sought creative ways to present food.   These “Day After” Potato Pancakes are a unique way to repurpose mashed potatoes into something new and delicious…..

“Day After” Potato Pancakes

2 lbs leftover mashed potatoes

4 oz grated raw onion

3 egg yolks

3 TBSP flour

1/2 cup Panko bread crumbs

3 TBSP butter, divided

pinch nutmeg

Kosher salt and fresh ground pepper to taste.

1.  Saute onion in 1 TBSP butter on low til tender, 3 minutes.

2.  Combine potatoes, eggs, flour and nutmeg in  bowl; mix well.

3.  Mix in onion, salt and pepper.

4.  With wet hands, form mixture into small pancakes, and dip into panko bread crumbs to coat.

5.  Heat remaining butter in skillet.  Saute pancakes in butter on low heat until  lightly browned, flip, and cook til crispy.  Serve immediately.

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