Ingredients

4 cups Mashed Potatoes

2 cups Mozzarella Cheese (shredded)

1 egg

3 tablespoons Chives (chopped)

1/2 cup Bread Crumbs

1 cup Sour Cream

Preparation

  1. In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, ¼ cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.

  2. Place a heaping tablespoonful of potato mixture between your palms and form into a round, ⅓" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.

  3. Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed. I usually have 2 skillets going at once to finish sooner.

NOTE: Recipe works best with mashed potatoes that aren’t super creamy. If they are very moist, you may need a little more flour for them to hold a patty shape. Do not use instant mashed potatoes.