 Cheesy Potato Pancakes
Makes 4 to 6 servings
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Image © Wisconsin Milk Marketing Board
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Cheesy Potato Pancakes
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Ingredients
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1-1/2
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quarts prepared instant mashed potatoes, cooked dry and cooled
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1-1/2
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cups (6 ounces) shredded Wisconsin Colby or Muenster cheese
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4
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eggs, lightly beaten
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1-1/2
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cups all-purpose flour, divided
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3/4
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cup chopped fresh parsley
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1/3
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cup chopped fresh chives
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1-1/2
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teaspoons dried thyme, rosemary or sage leaves
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2
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eggs, lightly beaten
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In large bowl, combine potatoes, cheese, 4 beaten eggs, 3/4 cup flour and herbs; mix well. Cover and refrigerate at least 4 hours before molding and preparing.
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To prepare, form 18 (3-inch) patties. Dip in 2 beaten eggs and dredge in remaining 3/4 cup flour. Cook each patty in nonstick skillet over medium heat 3 minutes per side or until crisp, golden brown and heated through.
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Serving Suggestion
Serve warm with eggs or omelets, or serve with sour cream and sliced pan-fried apples or applesauce.
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Variation
Substitute Wisconsin Cheddar or Smoked Cheddar for Colby or Muenster.
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© Wisconsin Milk Marketing Board
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Printed
from fbnr.com
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