When I am going through periods of stress in my life, the food I want most is anything made with a potato.
So: these.
Mashed potato pancakes.
Just in time for St. Patrick’s Day.
I’m not Irish but will use any excuse to eat Irish food, which, despite the outcries of surprise from my Irish friends, is quite wonderful (fresh salmon, fabulous oatmeal, spectacular bread and the best potatoes ever).
I’ve been to Ireland a few times and have eaten mashed potato pancakes there, although I’ve never seen them crusted with panko; it’s usually plain old bread crumbs on the outside.
You can use either; I like the texture of panko better.
Mashed potato pancakes are very soft, so be careful when placing them in the pan and turning them.
These make a good side dish, but also a meal if you top them with a fried egg or two.
Mashed Potato Pancakes
3 cups cold mashed potatoes
1 large egg
2 chopped fresh scallions or 3 tablespoons chopped fresh chives
1/3 cup bread crumbs
Salt and freshly ground black pepper to taste
1 cup panko or bread crumbs, approximately
5-6 tablespoons vegetable oil
Place the mashed potatoes, egg, scallions, 1/3 cup bread crumbs and salt and pepper to taste in a bowl and mix thoroughly to blend all the ingredients. Shape the mixture into patties about 1/2-inch thick and refrigerate for at least one hour. Place the panko on a dish, then press each patty into the panko to coat both sides. Patties are very soft and fragile, so work carefully. Heat 2-3 tablespoons vegetable oil in a saute pan over medium-high heat. When the oil is hot, fry a few of the potato cakes for about 3 minutes per side, or until crispy. Be sure to leave room in the pan with space between each pancake. Repeat with the remaining potato cakes, adding more oil to the pan as needed.
Makes about 12