Leftover Cheesy Mashed Potato Pancakes (So Good!)

Von Natasha's Kitchen · 20 Min.

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Zubereitung

1. Boil peeled, quartered russet potatoes (about 2 lb) in salted water until easily pierced with a fork. Drain well, mash with 4 tablespoons butter and let cool to room temperature.
2. In a large bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella, 1 large egg, 1/4 cup flour and 2 tablespoons chopped chives. Mash together until well mixed. If too loose to hold shape, add flour one tablespoon at a time.
3. Roll a heaping tablespoon of the mixture between your palms into a round patty about 1/3 inch thick. Coat both sides in bread crumbs and set on a cutting board. Repeat with the rest.
4. Heat a large non-stick pan over medium heat with enough oil to lightly coat the bottom. When the oil is hot, add patties in a single layer and fry 3-4 minutes per side, until golden brown. Repeat with the remaining patties, adding oil as needed.

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