Cheese Potato Pancakes and Chili Sauce

Submitted by Bonnie G #2

"Found on Yummy site and not to hard, great use for left over mashed potatoes. Recipe doesn't say to, but I always pre-bake my potatoes to make sure they are cooked through"

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 16 pancakes
• Serves: 8

ingredients

• 2 lbs potatoes (peeled and grated)
• 1⁄2 cup cheddar cheese
• 1⁄2 cup parmesan cheese
• 3 green onions (chopped)
• 1⁄2 teaspoon garlic powder
• 1⁄4 cup all-purpose flour
• 2 eggs (beaten)
• 1 teaspoon salt
• fresh ground black pepper
• 1⁄4 cup oil (for frying)
• 1⁄2 cup sour cream
• 1 tablespoon chili-garlic sauce

directions

1. Use the large holes of the grater to grate cheese and potatoes.
2. Transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can.
3. Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, salt, pepper and eggs. Stir to combine.
4. Heat oil over medium high heat. Use an ice cream scoop to take equal amounts of potato mixture and add to the pan. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time.
5. Cook until browned about 4 minutes per side.
6. Repeat with remaining potato mixture.
7. Transfer the pancakes to a plate lined with paper towel to remove excess oil.
8. Prepare the dipping sauce by mixing sour cream with chili garlic sauce.
9. Serve the potato pancakes while still warm.

Reviews

[DailyInspiration]

These potato pancakes are very tasty and we enjoyed the sauce as well. I had some leftover mashed potatoes in the fridge and decided to use them (as per options in the directions). I was pleased that there is very little oil used to fry these potatoes. Served these potatoes alongside some bbq sausage.