Whether you call it a potato pancake or latke, it all sounds delicious to me. No traditional holiday meal would be complete without the potato dish everyone will be talking about as they sit on the couch unbuttoning their pants and bemoaning over the amount of food they just tried to digest at one time. The potato pancake has humble origins and can be made with a variety of ingredients. Some recipes are made entirely from vegetables without any potatoes at all. This recipe uses left over mashed potatoes saving time and money as well as the hassle of shredding, soaking and rinsing called for in traditional latke recipes. Baking them saves time and calories and is so easy that after you teach your grandkids to make them you won’t have to any more.
BAKED MASHED POTATO LATKES (pancakes)
As needed pan spray
2 cups mashed potatoes, cold
½ cup shredded jack cheese
1/3 cup fresh chopped parsley
2 tablespoon chopped green onion
1 tablespoon Mrs. Dash Seasoning
2 teaspoon chopped garlic
1 medium egg
½ cup all purpose flour
Use sour cream, applesauce, cranberry sauce or horseradish cream as topping.
Heat oven to 375 degrees.
In a large bowl stir all ingredients together. Use a soon or your hands.
Depending on how thick or thin your mashed potatoes, you may need to add more flour. You want a potato that you can form into a ball and then gently smash into a round shape.
When forming the ball, use your hands or an ice cream scooper to get a round shape about the size of your palm or a good-sized meatball.
Place onto a slightly greased cookie sheet.
Repeat until you have about eight in total on the cookie sheet spaced evenly apart.
Using your palm or a large spoon, press into a round shape about a quarter inch thick.
Bake in the oven for about 20 minutes and then broil on hi for another 4 minutes to achieve a golden brown color.
Serve hot and top with your favorite condiment.
Chef Travis Wick