SHANNON'S CUTTING BOARD

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Left over mashed potato scallion pancakes with dill garlic sour cream and poached egg


Got left over mashed potatoes?

MAKE THESE 🥔potato scallion pancakes with dill garlic sour cream and a poached egg.

The ultimate savory breakfast and the best way to use up your left over mashed potatoes. Seriously. Make these.

With just six ingredients, you have everything you need to prepare these.

Plus ingredients for the sour cream :)

Place all pancake ingredients (1/2 cup flour) in large bowl and mix well. Place in the refrigerator and allow to chill for 15 minutes.

Lightly oil your hands so the potato mixture doesn’t stick, and form the pancakes about 4 inches wide and 1/4 inch thick. Then place 1/4 cup flour on a plate, as a dredging plate. Once the pancakes are formed, lightly flour them on both sides.

Once the pancakes are formed, place them in the freezer for about 10 minutes.


Heat a non-stick pan over medium heat and oil with olive oil. Once the pancakes have chilled, place them on the pan with thin spatula.

Meanwhile, mix all of the sour cream ingredients in a bowl and set aside.


Cook for about five minutes over medium heat, until golden brown. Flip and cook for another three minutes.

Serve warm and top with sour cream and a poached egg. Garnish with smoked paprika and sliced scallions.


Ingredients:

Potato pancakes:

2 cups cold leftover mashed potatoes (well seasoned)

1 egg, scrambled

1/2 cup flour, divided

1/2 cup shredded mozzarella cheese

1/2 teaspoon garlic powder

2 tablespoons scallions (green onions), sliced


Sour cream:

1/4 cup sour cream

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon lemon juice

1/2 teaspoon dill


Instructions:

  1. Place all pancake ingredients (1/2 cup flour) in large bowl and mix well. Place in the refrigerator and allow to chill for 15 minutes.

  2. Put 1/4 cup of flour on a plate for dredging

  3. Lightly oil your hands so the potato mixture doesn’t stick, and form the pancakes about 4 inches wide and 1/4 inch thick.

  4. Lightly coat the pancake in the flour and set them on a large plate or baking sheet. Once the pancakes are formed, place them in the freezer for about 10 minutes.

  5. Meanwhile, mix all of the sour cream ingredients in a bowl and set aside.

  6. Heat a non-stick pan over medium heat and oil with olive oil.

  7. Once the pancakes have chilled, place them on the pan with thin spatula.

  8. Cook for about five minutes over medium heat, until golden brown. Flip and cook for another three minutes.

  9. Serve warm and top with sour cream and a poached egg. Garnish with smoked paprika and sliced scallions.

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