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POTATOES
Level 1
Smashed Potatoes Pancakes
Smashed Potatoes Pancakes
- a Marlene Samuels creation -
It all started with the sautéed kippers. We didn’t want rice or pasta with the kippers, but we did have mashed potatoes left over from the previous night. What a surprise! Biting into one of these potato pancakes and it’s soft and creamy on the inside. On the outside, the pancakes turn a beautiful caramel color with a nice crispy edge. Serve as a side dish to burgers instead of french fries - with a little "pink" ketchup made of 2/3 mayonnaise and 1/3 ketchup.
2 cups once-cooked mashed potatoes
½ tsp. white pepper, finely ground or pinch cayenne
1 tsp. dill, dried or fresh, finely chopped
1 tsp. fresh parsley, chopped (optional)
1 tsp. salt
1 egg
½ cup flour (or ½ cup fine breadcrumbs)
½ tsp. garlic powder or 1 clove garlic, crushed
2 scallions, chopped finely
1 Tbsp. butter
1 Tbsp. extra virgin olive oil
Sprigs of fresh dill, chopped
- Take mashed potatoes out of the fridge so they come to room temperature - or microwave for :30 seconds, stir and microwave for another :30 seconds.
- Mix remaining ingredients in a bowl. Add mashed potatoes and blend together.
- Heat butter and oil in a skillet on medium high until butter just begins to brown a little.
- Wet your hands, take a spoonful of potato mixture and form into a shape the size of a golf ball. Turn heat down to medium. Place potato “ball” in skillet and flatten with a spatula. Brown on one side and then flip and brown opposite side.
Serving suggestion: Place on platter with side ramekins of sour cream or Greek yogurt. Garnish with sprigs of fresh dill.
