The other day when my dad was visiting, he asked me how to make potato pancakes. He mentioned that he asked his mom many years ago, and her answer was always, “a little flour and an egg.” I totally agree with Grandma Bell because good potato pancakes are a fairly simple recipe, and even more so when they are made with leftover mashed potatoes.
Mashed potatoes are made in various ways, but mine tend to be fairly easy because I make them with boiled potatoes and add butter, milk or cream, sometimes sour cream, salt and pepper, and mash until creamy. You can get very creative with them if you choose like adding various cheeses, chives, or even olive oil instead of butter. It’s always up to you. However, I find that usually a basic mashed potato makes the best potato pancakes.
Frying potato pancakes in a hot pan with oil is what gives them their crispy exterior. As for the balsamic onions, it’s all about a layering of flavors. First, start by sautéing an onion in oil, then add balsamic vinegar, and a pat of butter, until they have a glossy sheen. Spoon this oniony mixture on top of a warm potato pancake and sprinkle with fresh basil. Now that’s how you get a party started.
1 white onion, sliced
1/4 cup balsamic vinegar
1 tablespoon butter
2 1/2 cups mashed potatoes
1/3 cup all-purpose flour
1 egg yolk
3 basil leaves, sliced
oil for cooking
- In a skillet, add 2 teaspoons oil and place over medium-low heat. Add an onion and sauté for 5 minutes, stirring occasionally.
- Add vinegar and stir. Cook for 1 minute and add butter, stir. Turn heat to simmer to keep warm.
- Add flour and egg yolk to mashed potatoes, stir. Form into patties.
- In a large skillet add 1 tablespoon oil, fry patties until golden brown on both sides. Remove and place on a plate. Repeat until all patties are cooked.
- Top with onions and a sprinkling of basil. Enjoy!