Mashed Potato Pancakes

Whether the potatoes are freshly made or enjoyed as leftovers, these savoury pancakes are great with breakfast or as a change-of-pace dinner side dish. Photo and Recipe courtesy of Foodland Ontario,

Preparation Time:
 10 minutes
Cooking Time: 6 minutes for 5 pancakes
Makes about 10 pancakes

2 cups (500 mL) mashed Ontario potatoes, cold or at room temperature
1/2 cup (125 mL) tightly packed shredded aged Ontario cheddar, Gruyère or Swiss cheese
1/4 cup (50 mL) plain Ontario yogurt or Ontario sour cream
1 Ontario egg, lightly beaten
2 green onions, finely chopped (about 1/3 cup/75 mL)
Salt (optional)
Vegetable oil

In medium bowl, mix together mashed potatoes, cheese, yogurt, egg, green onions and a generous grinding of black pepper until evenly mixed. Taste and add salt if mashed potatoes have not been salted. Using wet hands, form about 1/2 cup of the mixture into a 2-1/2 inch (6 cm) round pancake. Place on waxed paper-lined tray. Repeat with remaining potato mixture.

Heat just enough oil to coat bottom of large non-stick skillet over medium heat. Add half of the pancakes; cook until golden brown on both sides and hot in middle, 3 to 4 minutes per side. Add a little more oil if needed and cook remaining pancakes.

Mashed Potatoes: For 2 cups mashed potatoes, peel 1-1/4 lb potatoes (about 3 medium) and cut into chunks. Place in large saucepan and cover with cold water. Add about 1/2 tsp (2 mL) salt to water. Set pan over high heat, cover and bring to boil. Reduce heat and simmer, partially covered, until very tender, about 20 minutes. Drain well and mash as smoothly as possible.

Nutritional Information:
1 pancake
PROTEIN: 3 grams
FAT: 6 grams