Delicious and cheesy, our potato pancakes are good any time of day!
Cheesy Potato Pancakes
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Prep:
20 min. -
Cook:
15 min. -
Serves:
10-12
Recipes
Recipe tags: chicken base, moderate difficulty, lunch, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 cups | prepared mashed potatoes |
| ¼ cup | diced chives |
| 1 tsp | Better Than Bouillon® Roasted Chicken Base (Reduced Sodium) |
| 2 Tbsp | freshly chopped parsley |
| ½ cup | shredded cheddar cheese |
| 2 large | eggs, beaten |
| 1 Tbsp | water |
| 2 cups | Shore Lunch™ Original Recipe Breading |
| ½ cup | vegetable oil |
Directions
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1
Add the mashed potatoes, chives, Chicken Base, parsley and cheese to a medium sized mixing bowl, stir to combine.
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2
Whisk the eggs and the water together in a shallow dish.
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3
Sift the breading into a shallow dish.
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4
Using a tablespoon scoop the mashed potatoes, about 1 ½ inch round, and place onto a baking sheet.
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5
Flatten each round to ¼ inch thick. Refrigerate the pancakes for 15 minutes or until firm.
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6
Dip each pancake into the egg wash then dredge in the breading.
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7
Heat the oil in a large skillet over medium high heat.
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8
Carefully add 3-4 pancakes to the skillet and fry for 2 minutes per side. Continue until all the pancakes are cooked.
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9
Serve immediately.