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#2: Make a Totally Customizable Breakfast Hash with Leftover Potato Pancakes . Heating up leftover Potato Pancakes in the microwave is not an ideal plan. They become chewy and soggy and loses that crisp crunch we know and love in a hot out of the oil Latke. We love to repurpose them into an easy and customizable breakfast hash the next morning!
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In a medium bowl, combine crumbled bacon, mashed potatoes, cooked onion, shredded cheese, basil, parsley, eggs, salt & pepper. Mix well and add flour a bit at a time until the potato cakes hold together. You may not need all of the flour. Melt 1 tablespoon of butter (or leftover bacon fat) in a clean skillet over medium heat.
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Stir together egg and onion juice in a small bowl. Add beaten egg to leftover mashed potatoes. Add bread crumbs, a little at a time until the potatoes are thick enough to form into balls. Form into 2-inch patties. Heat oil in a skillet over medium heat.
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Strawberry and Salted Caramel Dorayaki. Modern Wife Style. For those unfamiliar with dorayaki, it's a Japanese pancake, usually filled with red bean paste. In this creative spin, pancakes are.
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I felt like a tsar and it was wonderful. 6. Put an egg on them: There is no, no way you can go wrong putting an egg on hash browns—erm, latkes. 7. Make yourself a "lagel": Put cream cheese, a tomato, some slices of onions, capers, and lox on top and you've got yourself the best bagel-latke in town.
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If you're using refrigerated latkes, preheat the oven to 350°F (176.6°C). If they're frozen, preheat the oven to 400°F (204.4°C). [6] 2. Place the latkes on a baking sheet. Spread them out so that they don't touch each other. If that isn't possible, use multiple baking racks and trays, or warm the latkes in batches.
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Start by preheating your oven to 375°F and lightly grease a baking sheet. Remove the stems from the mushrooms and set them aside. In a bowl, mix together grated potatoes, minced onions, beaten eggs, flour, salt, and pepper to create your latke mixture.
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Step 7: Add the potato pancakes into the hot oil, three at a time, don't overcrowd the pan. Gently flatten with the back of a rubber spatula. Step 8: Cook the patties until bottom is browned and sides are set. Step 9: Carefully flip the patties and cook for another 3 to 4 minutes, until browned and cooked through.
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Step by step instructions. Add all ingredients for mashed potato pancakes (latkes) to a large bowl. Combine mashed potatoes, cheese, green onions, parsley, egg and seasonings in a bowl. Form potato mixture into 2 inch/5 cm balls. Roll balls lightly in flour then flatten a bit to make pancakes.
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Start by mixing together the mashed potatoes, eggs, whole wheat flour, and green onions in a large bowl until combined. Then, in a large skillet, drizzle a little olive oil and turn to medium-high heat. Once the skillet is hot, drop 6 mounds of the potato pancake mixture onto the skillet (a little less than 1/2 cup each).
Latkes
Turn leftover pancakes into savory sandwiches (with a hint of sweet!), towering cakes and even classy canapes. Next Up. 7 Pancake Animals That Make Breakfast Extra Fun 15 Photos.
Make latkes with leftover mashed potatoes
Pancake French toast: Turn your leftover pancakes into a classic breakfast treat - French toast. It's simple really; just make them as you would French toast. Dip your cooked pancakes into the egg, sugar, and cinnamon mix and pop on a pan, and cook until golden and delicious. Serve with fresh berries. 2.
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Directions. Mix potatoes, cheese, beaten egg, and salt in a medium bowl until well combined. If the mixture is very wet, mix in flour as needed to bind mixture together. Melt butter on a large griddle over medium heat. Drop potato mixture onto the hot griddle, 1/4 cup at a time. Flatten each pancake with the back of a spatula to 1/2-inch thickness.
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Form a ball between your hands, and then lightly flatten to make a ½-inch thick patty. Dredge the patty on both sides with the breadcrumbs and set it flat on a baking sheet. Repeat until the mashed potato mixture is finished. Fry the mashed potato patties: Set a large non-stick pan or skillet over medium-high heat.
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Carefully place potato cakes in a single layer into hot oil. Fry for around 5 minutes or until lightly brown and crispy. Flip and fry on the other side. Transfer fried potato cakes to a paper plate lined with paper towels and allow oil to drain. Serve warm or at room temperature.
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Combine the mashed potatoes, egg, seasoned salt, ground black pepper, flour, and green onion in a large bowl and mix well. Shape the potato mixture into 3-inch patties. Heat a medium-sized skillet over medium heat. Add the butter. When the butter is melted, cook the potato pancakes on both sides until they're heated through and browned.
