Parmesan Herb Potato Pancakes
User Reviews
4.9
Parmesan Herb Potato Pancakes
Description
This recipe mixes mashed potatoes with Parmesan cheese, lightly beaten egg, grated or green onion, and fresh parsley. A portion of flour is incorporated into the mixture and an additional amount is used for dredging shaped pancakes before cooking. The cakes are sautéed in canola oil over medium-high heat until golden brown on both sides, which usually takes 2-3 minutes per side.
The cooking method ensures a contrast between the crispy exterior and tender interior showcasing the herb and cheese flavor melded with the potatoes. Serving with a dollop of sour cream adds creaminess and complements the savory notes of Parmesan and herbs.
Potato pancakes like these can accompany breakfast, lunch, or dinner and work well as a side to meat or vegetable dishes. The recipe relies on standard pantry ingredients and simple technique for producing an enjoyable texture and flavor balance.
Ingredients
- 3 cups potato mashed
- 1/4 cup Parmesan Cheese
- 1 egg lightly beaten
- 6 Tbsp flour divided
- 1 Tbsp onion grated or green onion
- 1 Tbsp parsley fresh, chopped
- canola oil to saute
Instructions
- In a mixing bowl combine potatoes, cheese, egg, 3 Tbsp of flour, onion and parsley.
- In a separate plate add 3 Tbsp of flour for dredging the pancakes. Fill an ice cream scoop or heaping tbsp with the mixture, shape the pancakes in yours hands and dredge them in flour.
- Add 3 Tbsp of canola oil to a non-stick skillet and saute them about 2-3 min on each side over medium/high heat or until golden brown. Add more oil if needed.
- Remove mashed potato cakes to a plate lined with a paper towel to soak up excess oil. Serve with a dollop of sour cream.
User Reviews
Overall Rating
4.9
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