My favourite potato dishes in order of preference (as of my mood at this exact moment).
#1. Potato Chips!
#2. French Fries!
#3. Mashed Potatoes!
At any given time, on just about any given day, any of those choices can be replaced with potato pancakes. This desire is usually triggered by looking at the jars of homemade chili sauce in my kitchen cupboard.
Kind of like the desire to make a roast beef dinner is triggered by looking at the jar of horseradish in my fridge. Ditto for seeing a glass bottle of ketchup and wanting french fries.
I’m highly suggestible when it comes to food condiments.
So you want some potato pancakes? ‘Cause you can have some. All you have to do is remember to make extra the next time you make mashed potatoes. Thennnnn the next night you can have potato pancakes! Yay for you!
Mashed potatoes – whatever you happen to have left over
Green Onions – 1 or 2 thinly sliced depending on how much you like green onions and how many potatoes you have.
1 egg – give or take a bit depending on how many mashed potatoes you have
Salt and Pepper – to taste
I guess now is as good a time as any to let you in on the fact that I don’t have an actual “recipe” for potato pancakes. I just make them by eyeballing everything. You’ll do fine. Don’t worry about it.
Slice your green onion.
Add your egg to the mashed potatoes.
Toss in the onions and a whack of salt and pepper. Mix everything up.
Grab a ball of the mixture. About “this” much.
Form into patties. Top with a little extra salt and pepper if you like.
Fry in 2-3 tablespoons of vegetable oil in non stick pan over medium-high heat. Flip them over when they’re browned on one side.
Serve with chili sauce, sour cream or just salt and pepper.
We usually ring in the fall season with potato pancakes served with the chili sauce I made in the spring, sausages and a fresh green vegetable.
Unless some time before dinner, I happen to spot the ketchup.