Russet Potato Pancakes
2015-11-24- Course: Breakfasts
A great way to use leftovers! Turn last night’s mashed potatoes into a savory, delicious breakfast. Stuffed with crisp bell pepper and green onions, these potato pancakes will quickly become a weekend favorite.
Ingredients
Combine all ingredients except for the shortening or bacon drippings. Add 2 tablespoons of shortening or bacon drippings to a large, heavy pan on medium‐high heat for three minutes, or until drippings are just hot. Place three half-cup portions of the pancake batter in the pan. Gently press flat and fry until golden brown; flip and brown the other side. Pancakes will be warmed through by the time the second side is cooked. Wipe the pan clean after each batch; repeat above steps until the remaining batter is used.
Method
Step 1
Step 2
Step 3
Step 4
ASSEMBLE: Keep pancakes in a warm oven as you finish the remaining batches. Serve with sweet chili sauce, sour cream, or your favorite condiment.