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Leftover Mashed Potatoes (I used about 2 cups worth)
1 Egg
1/4 Cup Flour
1/4 Cup Cheese
1 Tsp Dill
Sour Cream for garnish
Begin heating a skillet pan. (I used by cast iron pan.)
Mix potatoes, flour, egg, dill & cheese in a dish. Mix until blended well. If mixture is too runny (you want it to be the consistency of cookie dough), then add a little more flour.
Scoop out about 1/2 cup of potatoes and make a small ball. Place on wax paper and lightly press down. The pancakes should be half flat, about 2 inches tall.
Once the griddle is warm, add a small amount of butter or oil to pan. Just enough to coat it. The goal isn’t to fry the pancakes, but to keep them from sticking. Place patty in pan. It should make a nice sizzling noise. Press the patty down further with spatula until nice & flat. Flip once the sizzling noise has stopped, or when the pancake is nicely brown. Repeat.
Serve with a dollop of sour cream on the side.
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