It’s Memorial Day! In our house, that used to mean one of two things. We’d either be on the road back from my sister’s in Raleigh for a family reunion, or we’d be heading to the Taste of Cincinnati. Unfortunately, my sister now lives in Phoenix (too far to drive, flying not a great option) and COVID19 has put the kaibosh on festivals for the time being.
So, I’m left at home this morning with no siblings and no festival. In an effort to clean out my fridge, which seems to always be full of leftovers, I thought I’d try my hand at potato pancakes- a staple we’d normally enjoy at the Taste of Cincinnati (as well as the Oktoberfest- yet to be determined for fall)!
Normally potato pancakes are made with shredded potatoes, but if you’ve got leftover white, yellow or mashed sweet potatoes, this is a super simple recipe that can be served with apple butter, sour cream, stone ground mustard or ketchup. I served mine with apple butter because I love the combination of sweet and savory. If you’ve got onion, dice up 1/4 cup and add it to the mix.
If you’ve got sweet potatoes, they can be seasoned with cinnamon, nutmeg, allspice or ginger. Cumin is also a versatile spice that goes well in either regular mashed potatoes or sweet potatoes. The pancakes can be made gluten-free by substituting almond, potato or other gluten-free flour.
2 cups mashed potatoes
1 egg, beaten
1/4 cup flour
1/2 tsp. salt
1/4 tsp. garlic powder
corn or canola oil for frying (roughly 1/4 cup)
- In a medium mixing bowl, combine mashed potatoes, beaten egg, flour, and spices.
- Heat a large skillet and add 2 Tbsp. oil.
- Once oil is hot, use a tablespoon to scoop 4 portions of the potato mixture and place in the hot oil.
- Fry on one side for 2-3 minutes, then flip.
- Flatten the pancake a bit after you’ve flipped it and continuing cooking and flipping until both sides are golden brown.
- Serve with your favorite condiment. Enjoy!
Makes 6 pancakes.