Recipe by COOKGIRl
Another of my favorite recipes from the Sunset International Cookbook. The original recipe called for peeled and chopped raw potatoes but I've never had good luck using raw potatoes for this recipe. Therefore my adaptation is to use leftover cooked (mashed) potatoes. Can be served as a main meal sidedish or for breakfast.
Top Review by Beagle Mama
Made as written except cut in half for two servings. Very yummy but not the pancake texture I'm used to. I like to veer from my own recipes, consequently tried with the mashed potatoes, but will be going back to using raw ones. Will make this again, good way to use up leftovers, however it will be as a side dish for a main meal.
- 29.58 ml fresh lemon juice
- 946.36 ml leftover mashed potatoes
- 59.14 ml minced onion
- 4.92 ml caraway seed, slightly crushed
- 29.58 ml chopped fresh parsley
- 29.58 ml unbleached flour
- 1 egg
- 14.79 ml milk
- salt or pepper
- sour cream, if desired for topping
- 59.16-88.74 ml butter (for frying)
Directions See How It's Made
- In a large bowl combine the mashed potatoes with the lemon juice and stir well.
- In a dry bowl, combine the onion, caraway seeds, fresh parsley, flour, egg and milk.
- Stir in potatoes. Season to taste with salt and freshly ground pepper.
- Over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan.
- When butter starts to foam add about 2 tablespoons of the potato mixture, spreading into a 4 inch pancake. Repeat to make 2 or 3 more cakes, enough to fill the pan but not overcrowd.
- Cook, turn once, until golden brown on both sides about 5 minutes per side. Add more butter as needed to fry pancakes.
- Using a wide spatula, lift pancakes from pan and transfer to warming tray in low oven at 200 degrees. Continue cooking remainder of potato mixture.
- Keep warm until ready to serve. Garnish with fresh parsley and top with sour cream if desired.