in Recipes

potato pancakes

updated

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Ingredients for 2 servings:

  • 400 g mashed potatoes
  • 50 g sour cream
  • 3 eggs
  • 100 g leaf spinach
  • possibly herbs (chives or parsley)
  • 1 tbsp vegetable oil
  • salt and pepper
  • nutmeg
  • 1 tbsp butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Using leftovers for mashed potatoes

In a bowl, mix yesterday’s cold puree with sour cream and herbs to taste. Add one egg, mix well, and taste for more salt. Toss the spinach in a little butter and season with salt, pepper, and nutmeg. Heat 1 tablespoon of oil in a non-stick pan. Cook two pancakes from the batter, turning them carefully. When they are nicely browned, remove them from the pan and keep warm in the oven. In the same pan, fry two fried eggs and season them. To serve, place the pancakes on the bottom of the plates, spread the spinach on top, and then place the fried eggs on top. Tip: If the pancakes fall apart, simply serve them as potato pancakes!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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