Hey there, my culinary comrades! Are you caught in a rut, racking your brain on what to do with the mountain of leftover mashed potatoes from yesterday’s epic meal? What if I told you, there’s a way to make these leftover heroes sing a whole new tune? Let’s add some sparkle to our day by transforming those mashed potatoes into something incredibly yum – let’s make Gorgeous Potato Griddlecakes!
That’s right, folks – Potato Griddlecakes! These tasty treasures are delightfully luscious, straightforward to whip up, and are a picture of versatility. The perfect marriage of a crispy shell and a creamy, velvety heart, these griddlecakes encapsulate homely comfort. Serve them for breakfast, lunch, or dinner, and watch them vanish in a flash!
Here’s why these beautiful Potato Griddlecakes are worth your while:
Pocket-Friendly: The recipe uses simple, readily available ingredients. Your pantry is probably stocked with all of them right now.
Quick and Easy: You can plate up a wonderful meal to wow your family and friends in around 30 minutes.
Improvise Away: Feel free to incorporate any leftovers you might have. This recipe thrives on creativity!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 2 cups of chilled leftover mashed potatoes
- 1 cup of all-purpose flour
- 1 onion, diced finely
- 1 egg
- 1/2 teaspoon of salt
- 1/2 teaspoon of freshly cracked black pepper
- 1/2 cup of vegetable oil (you might need a smidge more)
Instructions:
- Mix it up: In a large bowl, combine your chilled mashed potatoes, flour, finely diced onion, and egg. Stir until you achieve a thick, creamy batter. Achieving the right consistency is key, as it determines the texture of your griddlecakes. Add a dash of salt and pepper to draw out the flavors.
- Get the Oil Ready: Pour your vegetable oil into a frying pan and heat it up over medium flame. This step is paramount to get that golden, crispy crust on your griddlecakes.
- Fry Those Cakes: Scoop out a portion of the batter (around 4-inches in diameter) and gently lay it on the hot oil. Using a flat spatula, flatten it into a griddlecake shape. Let it fry until it takes on a deep golden brown hue, which should be about 5 minutes on each side. This gentle cooking process creates a crunchy shell while maintaining the soft, creamy center.
- Plating Perfection: Once the potato griddlecake is cooked, transfer it to a plate lined with paper towels to soak up any extra oil. Repeat the steps with the rest of the batter, and serve them hot off the stove for a lip-smacking treat.
Note:
- Consistency: Aim for a thick, creamy batter for optimal griddlecake texture.
- Heat: Use medium heat for a crispy outside and creamy inside.
- Size: Keep griddlecakes around 4 inches for even cooking.
- Serving: Serve hot for the best taste and texture.
- Oil Absorption: Use paper towels to remove excess oil.
- Seasoning: Enhance flavors with salt and pepper.
- Creativity: Add your favorite ingredients for a personal touch.
