Potato Pancakes
These potato pancakes are cheesy, herby, and the best way to reinvent your average mashed potatoes into crispy patties!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups cold mashed potatoes
- 1 large egg
- ½ cup freshly grated parmesan cheese
- ¼ cup almond flour
- 1 garlic clove (minced)
- ½ medium onion (finely diced)
- 2 tablespoons fresh chopped chives (plus extra for garnish)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- Optional: sour cream and extra herbs for garnish
Instructions
- 1
In a large bowl, add the mashed potatoes, egg, parmesan cheese, almond flour, garlic, onion, chives, salt, and pepper. Stir together until well combined.
- 2
Scoop a ¼ of the mixture and form into a pancake with your hands. Then place on a plate. Repeat this process until all the potato mixture is used up.
- 3
In a large skillet, heat the oil over medium-high heat. Drop several potato pancake into the skillet and cook for 3 minutes on each side, until golden brown. Repeat with remaining potato mixture and more oil, if needed.
- 4
Serve immediately. If you'd like, add a dollop of sour cream and an extra sprinkle of chives.