Prep time: 10 mins | Cook time: 15 mins | Servings: 4–6
Ingredients
- The Potatoes: 2 cups cold mashed potatoes (or 2 cups tightly packed grated raw potatoes, squeezed dry).
- The Binder: 1 large egg (lightly beaten) and 1/4 to 1/2 cup all-purpose flour (adjust based on the moisture of your potatoes).
- The Flavor: 1/4 cup finely diced yellow onion or chives.
- Seasonings: 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of garlic powder.
- For Frying: 2–3 tbsp butter or vegetable oil.
Instructions
- Mix: In a large bowl, combine the potatoes, beaten egg, diced onion, and seasonings.
- Add Flour: Gradually stir in the flour. You want a consistency that holds together when formed into a patty without being overly sticky or dry.
- Heat: Melt butter or heat oil in a large non-stick skillet over medium heat.
- Fry: Scoop about 1/4 cup of the mixture into the pan for each pancake. Flatten slightly with a spatula.
- Brown: Cook for 3–5 minutes per side until the edges are noticeably crispy and the centers are heated through.
- Drain: Transfer to a plate lined with paper towels to remove excess oil.
Serving Suggestions
- Savory: Top with a dollop of sour cream and extra chives.
- Traditional: Serve with a side of applesauce (a classic Amish pairing).
- Breakfast Style: Pair with over-easy eggs and crispy bacon.