Monday, April 20, 2020

Ham and Potato Pancakes

Last week I made a ham from Sitka Farms in Toledo. It was delicious. I had a bit of ham leftover along with some mashed potatoes so I decided to make savory ham and potato pancakes. Our girls loved them. They are crispy on the outside and creamy on the inside. They are a great way to use up leftovers in the refrigerator.

I am posting this recipe because I am linking it to our weekly roundup of recipes and homesteading chores on our 1/2 acre of family fun. Therefore, this post is short and sparse on pictures. 

Ham and Potato Pancakes

4 cups of prepared mashed potatoes
2 eggs
¼ cup of all-purpose flour
2 tablespoons of minced white onion
¼ cup of grated parmesan cheese
1 teaspoon of dried parsley
Salt and pepper to taste
2 Tablespoons of oil to fry

1.     Combine all ingredients into a bowl. Mix together.
2.     Heat up oil.
3.     Using an ice cream scoop (this helps to keep the size similar), scoop the mashed potato and add to the pan. Use the back of the scoop to flatten the pancakes a bit.
4.     Cook in oil until crispy and then flip to the other side. Remove pancakes to a cooling rack.
5.     Serve immediately with more cheese, sour cream, green onions, or gravy. Store leftovers in the refrigerator for up to 3 days.

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