Name: Leftover Potato Pancakes
Yield: 4 servings
Ingredients: 1 (16 ounce) package frozen whole kernel corn; 1 small onion, finely chopped; 12 cup chopped green onion; 2 teaspoons vegetable oil; 2 cups mashed potatoes; 12 cup all-purpose flour; 2 eggs, lightly beaten; 34 teaspoon salt; 12 teaspoon ground pepper; salsa (optional)

Servings: 4 persons

1 (16 ounce) package frozen whole kernel corn
1 small onion, finely chopped
12 cup chopped green onion
2 teaspoons vegetable oil
2 cups mashed potatoes
12 cup all-purpose flour
2 eggs, lightly beaten
34 teaspoon salt
12 teaspoon ground pepper
salsa (optional)

1
cook first 3 ingredents in hot oil in a large non-stick skillet ove medium-high heat,stiring constantly,until crisp tender.
2
remove from heat.
3
combine mashed potatoes,flour & eggs,stiring well;stir in corn mixture,salt & pepper.
4
lightly grease a large skillet.
5
place skillet over medium heat until hot.
6
drop mixture by rounded tablespoons into skillet;cook 3 minuites on each side or until golden brown,wiping skillet with a paper towel as needed.
7
drain;serve with salsa if you want.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Leftover Potato Pancakes

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