I love savory food for breakfast, especially when someone else cooks it. This morning my husband hit it out of the park with skillet-fried mashed potato pancakes. They were awesome—fluffy, crispy, and golden all over. Two bites in, I was already insisting he transcribe the recipe to share with you.
Hungry yet?
-2 cups mashed potatoes (prepared with milk, butter, salt and pepper)
-2 Tbsp. all purpose flour
-1 egg
-1/2 tsp. baking soda
-1/2 tsp. baking powder
-1 Tbsp fried onion toping, crushed (such as Durkee)
-1/4 tsp. salt
-1/4 tsp. seasoned salt
-1/4 tsp. bay leaf powder
-pinch of rosemary
-pinch of dried chili flakes
-vegetable oil
1. Blend all ingredients except potatoes in a mixing bowl.
2. Stir in mashed potatoes.
3. Heat a few tablespoons of oil in a skillet on medium-high.
4. Spoon potato mixture into pan in 1/3 c. amounts and flatten with a spatula.
5. Flip when one side is golden brown and crispy, about 4 min. Keep warm while cooking remaining pancakes.
6. Serve hot with lingonberry jam or applesauce and sour cream.
Oh my gosh, I’m in heaven. I’m totally a savory food person. But I think the real ingredient is the husband. I should talk Chris into making this.
I think I could live for an entire month on nothing but potato pancakes… Mmmmmmm!
Seriously…add it to the EVER GROWING list!!!!!!!! ‘Arg’ that husband of yours!
These are so delicious! I used buttermilk in the potatoes and since I didn’t have any jam or applesauce I put cilantro and pickled red onions on top with some habanero hot sauce. I can’t believe how good they are.
Rosemary, I like your savory take on the toppings. Right on!