
Cheesy Potato Pancakes
-
Prep:
15 min. -
Cook:
15 min. -
Serves:
10-12
Recipe tags: breading-batter mix, easy difficulty, breakfast, skillet
2 cup | Shore Lunch® Original Recipe Fish Breading/Batter Mix |
2 cup | prepared mashed potatoes |
¼ cup | diced chives |
1 tsp | Better Than Bouillon® Low Sodium Chicken Base |
2 Tbsp | freshly chopped parsley |
2 cup | shredded cheddar cheese |
2 | large eggs, beaten |
1 Tbsp | water |
½ cup | vegetable oil |
Add the mashed potatoes, chives, chicken base, parsley and cheese to a medium sized mixing bowl, stir to combine.
Whisk the eggs and the water together in a shallow dish.
Sift the breading into a shallow dish.
Using a tablespoon scoop the mashed potatoes, about 1 ½ inch round, and place onto a baking sheet. Flatten each round to ¼ inch thick. Refrigerate the pancakes for 15 minutes or until firm.
Dip each pancake into the egg wash then dredge in the breading.
Heat the oil in a large skillet over medium high heat.
Carefully add 3-4 pancakes to the skillet and fry for 2 minutes per side. Continue until all the pancakes are cooked.
Serve immediately.