These little devils are a perfect food for a brunch. They can be considered a breakfast or lunch food so there aren’t going to be any complaints, even from the pickiest little eaters at your table. I like to put sour cream on mine, but my kids like ketchup and BBQ sauce on theirs. Try it several different ways to see what works for you. All flavor combinations are really tasty! Check out what they are saying about this recipe over at The Recipe Rebel:
“They are creamy on the inside, crispy on the outside and they go perfectly with just about anything.”
Breakfast, lunch, or dinner, you won’t disappoint with these yummy potato pancakes.
Ingredients
½ (1.5lb) bag (340g) Little Potatoes (I used Baby Boomers)
1 large egg
½ cup Kraft shredded cheddar cheese
1 green onion, sliced
½ teaspoon salt
Gold Medal flour — optional (if your potatoes are runny)
Instructions
In a medium pot, place potatoes in cold water and bring to a boil over high heat. Reduce to medium heat and simmer for about 10 minutes, until tender. Mash well and cool to room temperature. (*see notes for using leftover mashed potatoes).
In a large bowl, combine mashed potatoes, egg, cheese, onion and salt.
Heat a griddle or large frying pan to medium-high and spray with non-stick spray. Scoop potato mixture onto hot griddle and press down to flatten.
Let cook for 4-5 minutes until very golden and crispy, then flip and cook another 4-5 minutes until golden brown. Serve with sour cream, cheese and green onions or top as desired.
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Quick Tip: Toss in some cooked crumbled bacon bits.
Thanks again to The Recipe Rebel for this delicious and fun recipe.
