I loved seeing the mashed potatoes to the table the growing dinner not only because I loved the mashed potatoes, but also because it meant that my mother would use the leftovers to make potato pancakes fried mashed. are nothing more than potatoes in cold mashed potatoes, shaped into patties and brown in butter. I loved them, and uses the same trick to that day. The potato pancakes you see here are born ano ther kind of potatoes that remain ... the end of an apple buds box of instant earth.
I use them while testing the recipe for crispy onion rings, but did not keep such a container unattractive in my pantry (you never know when another food blogger celebrity will drop to borrow a foie gras cup), I decided to see what would happen if I used uncooked in a mixture of potato pancake. What happened was four crisp, butter, potato pancakes perfectly decent!
One advantage of this version has more of a freshly mashed is those that contain milk and butter, making it much more difficult to hold together when fried. I'm not saying that you should just move on now, but I felt I had to find a shred of a culinary advantage. Logistically, it would be perfect for camping, or your friendly neighborhood college dorm for obvious reasons, not the least of which is its low cost and shelf life (and "plateau", I mean an old milk crate, turned sideways).
so if you have some instant potatoes in the pantry, perhaps consider giving this a try. Otherwise, remember the next time you find yourself in a similar situation. I mean, who would go out and buy a box just to specifically do a lot of these crispy, crunchy, delicious cakes? Enjoy!
Ingredients:
1 cup cold water
1/2 teaspoon salt
1 egg, beaten
3/4 cup Betty Crocker Potato Buds (probably work with any similar mark)
fresh chives
freshly ground black pepper
cayenne to taste
1 tablespoon vegetable oil
1 tablespoon of butter
