Part of evolving into a good cook involves experimentation. When I was young and just learning to cook, I followed recipes faithfully. I now find myself taking dishes I enjoy and adding things here and there, mainly because I have leftover ingredients and don’t like to waste things. Sometimes it works out well and other times — you don’t see them in this column. One of my favorite examples of when it works out well is my potato pancakes. Leftover mashed potatoes aren’t very good the next day, but with a couple of easy ingredients, they can be turned into a crispy, tasty side dish that the whole family loves. They take only minutes to put together. And they are so good I find myself making an extra-large batch of the mashed, just so I’ll be sure to have leftovers the next day.
Belle’s Potato Pancakes
3 cups mashed potatoes, chilled
1/2 cup all-purpose flour
1 egg, beaten
½ teaspoon salt
½ teaspoon pepper
Oil for frying
In a bowl, mix together the potatoes, flour, and egg until smooth. Heat enough oil to completely cover the bottom of a large, rimmed fry pan. Scoop the potato mixture by about 1/3 cups and place in the hot oil. Using a spatula press the mixture flat. Fry until golden and crispy on each side and then drain on a plate lined with paper towels. Serve plain or with sour cream.
