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Author Notes: My parents were children of the Depression. Couple that with the fact we were relatively poor (not poverty-stricken, but certainly not middle-class), and lived in the rural South, and you produced a family that didn't waste anything. This was my favored way of recycling leftover potatos, and I used to eye the dish when Mama would make stewed potatos (quartered, boiled, then the water thickened with a cornstarch-and-milk slurry to make a heavier sauce, with some parsley added) to be sure there were enough left to do this with the next night. It also worked on mashed potatos, and I have even used it with roasted potatos (you just have to mash up a few pieces, but the crispy-chewy outside lends a neat texture note). It's still one of the ultimate comfort foods for me, and I never boil or mash potatos that I don't cook some extra for this. —Kayb
- 2 cups leftover stewed, boiled, mashed or roasted potatos
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1 egg, well beaten
- 1/2 cup milk, approximately
- 1/2 cup chopped green onion (white and green parts)
- salt and black pepper to taste
- Vegetable oil, for frying
- In a bowl, mash up a few of the potatos, if using boiled or roasted. Add flour, green onions, baking powder, salt and pepper, and beaten egg.
- Stir to distribute flour, and begin adding milk, a bit at a time, until a good thick batter consistency is reached.
- Scoop in about 1/2 cup portions into hot oil. Fry about 3-4 minutes, until golden, flip, and brown that side. Drain on paper towels, and keep warm in oven on a rack until ready to serve.
- If you want to fancy up the presentation, sprinkle with some freshly grated parmigiano and some chopped chives, and serve with a dollop of sour cream or creme fraiche.
- This recipe was entered in the contest for Your Best Potato Pancakes