| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetables | 18 | Servings | |
INGREDIENTS
| 4 | c | Mashed potatoes; * see note |
| 2 | lg | Eggs; lightly beaten |
| 1/4 | c | Whipping cream |
| 2 | Green onions; finely minced | |
| 1 | ts | Dried parsley -or- |
| 2 1/2 | ts | Fresh chopped parsley |
| 1 | c | All-purpose flour |
| 1/4 | ts | Salt |
| Freshly ground pepper | ||
| 1/4 | c | Vegetable oil; for frying |
INSTRUCTIONS
In large bowl, fold potatoes together with eggs, cream, green onions, parsley, flour, baking powder, salt and pepper until well-combined. Cover and chill 1 hour. In large skillet, heat 1/4 inch oil over medium heat. Using a tablespoon, drop mixture into oil. Cook the cakes 5 minutes each side (or until crispy). Drain pancakes on paper towels; keep warm in a 200-degree oven until all are cooked. Serve immediately with sour cream and caviar, applesauce, or just salt and pepper. NOTES : Mashed sweet potatoes may be substituted for all or part of regular mashed potatoes. Recipe by: "The Little Book of Leftovers" by Kevin Craft Posted to MC-Recipe Digest V1 #937 by LBotsko@aol.com on Nov 30, 1997
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