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Sunday, November 27, 2011

Potato Pancakes- Holiday Leftovers

         I'm entering into finals week at school, therefore comfort food is in high demand around here! How perfect that it falls at the same time as Thanksgiving with all of the wonderful leftovers from our feast. Mashed potatoes by themselves meet all of my comfort food requirements, warm, soft, and carbolicious. Potato pancakes take comfort to the next level! Potato pancakes are a traditional food from Germany, Austria, Poland, and the surrounding areas. They can be seasoned with regional flavors and work as an excellent platform for your families favorite seasonings.
         I have made a basic and simple recipe with only a few flavors, the combinations are endless so feel free to toss in whatever sounds good. I like mine plain and unaccompanied straight from the hot pan, but you could certainly top with sour cream or applesauce too.

What you Need:
Leftover mashed potatoes 
1 egg per 2 cups of potatoes
small onion
shredded cheese
breadcrumbs
salt and pepper
oil for frying

Start by heating oil in non-stick skillet on medium high.
Very finely chop your onion.

Place potatoes in mixing bowl and break up with spoon.
Add your onion and beaten egg to potatoes.
Add salt and pepper then mix with your hands. Don't be scared to touch your food, the best way to get comfortable with food and cooking is to jump right in and push your discomfort aside.

Place your breadcrumbs in a shallow dish.

Form a pancake out of potato mixture (if you find that your mixture is too loose, add flour by the tablespoon until desired consistency). 
Gently place pancake in breadcrumbs and lightly dredge.

Fry breaded pancakes in hot oil and flip when golden brown, they are very delicate so be careful!

When they are brown and crisp on both sides, gently remove to drain on paper towel lined plate.

Munch, munch, munch, munch, munch...You're going to LOVE them!!!!





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