Friday, 25 March 2011

Potato Pancakes

Dad used to make banana bran pancakes every Sunday.  But every once in a while he would make potato pancakes made from leftover mashed potatoes from the night before. 

I like to make a variation of these and serve them for lunch or dinner. They are a lot like Bubble and Squeak, a classic British leftover dish.

You will need:

Leftover mashed potato (mine usually has milk, butter, salt and pepper in it)
fresh or frozen spinach or greens--or leftover cooked greens
pinch of flour (optional)

butter or oil for frying

1.  Warm the potatoes with a tablespoon of water if you need to.  (Microwave or stove top). 
2.  Meanwhile prepare your greens.  If using frozen spinach I usually place a chunk of spinach in a mug of boiling water (from the kettle) and place in the microwave for a minute.  Or let it sit for a five minutes.  If using fresh greens then I chop and shallow fry in water or a touch of oil.  When using leftovers I just pop them in the pot with the leftover mash to reheat.
3.  When the potatoes are soft, mix in the greens, nutmeg, flour, and additional salt and pepper if needed.
4.  Heat the butter or oil in a frying pan over medium/high heat.  Dollop spoonfuls of your mixture onto the pan.  Fry until browned on one side, flip and brown the other side.  This may take 3-5 minutes per side.  They should be able to hold their shape when flipped, but they will remain mushy in the middle.
5.  Serve on their own or with just about anything.  (They go perfectly with an egg or two).

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