Cheesy Potato Pancakes

15 Min.
15 Min.
10-12
Ingredients
2
cups Shore Lunch Original Recipe Breading
2 cups Shore Lunch Original Recipe Breading
2
cups prepared mashed potatoes
2 cups prepared mashed potatoes
¼
cup diced chives
¼ cup diced chives
1
teaspoon Better Than Bouillon® Low Sodium Roasted Chicken Base
1 teaspoon Better Than Bouillon® Low Sodium Roasted Chicken Base
2
tablespoons freshly chopped parsley
2 tablespoons freshly chopped parsley
½
cup shredded cheddar cheese
½ cup shredded cheddar cheese
2
large eggs, beaten
2 large eggs, beaten
1
tablespoon water
1 tablespoon water
½
cup vegetable oil
½ cup vegetable oil
Directions
  1. Add the mashed potatoes, chives, chicken base, parsley and cheese to a medium sized mixing bowl, stir to combine.
  2. Whisk the eggs and the water together in a shallow dish.
  3. Sift the breading into a shallow dish.
  4. Using a tablespoon scoop the mashed potatoes, about 1 ½ inch round, and place onto a baking sheet.
  5. Flatten each round to ¼ inch thick. Refrigerate the pancakes for 15 minutes or until firm.
  6. Dip each pancake into the egg wash then dredge in the breading.
  7. Heat the oil in a large skillet over medium high heat.
  8. Carefully add 3-4 pancakes to the skillet and fry for 2 minutes per side. Continue until all the pancakes are cooked.
  9. Serve immediately.

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