Crispy Creamy Potato Pancakes

Name: Crispy Creamy Potato Pancakes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 Servings
Ingredients: 2 Tablespoons unsalted butter; 1 Cup onion minced; 24 Ounces Simply Potatoes Traditional Mashed Potatoes; 2 eggs; 1 1/2 cups sharp cheddar cheese shredded; 2 Tablespoons crème fraîche; 2/3 Cup all-purpose flour; 1 Teaspoon salt; 1/2 Teaspoon white pepper; 1/2 Teaspoon garlic powder; 1/2 Teaspoon baking powder; 2 Tablespoons butter divided; 2 Tablespoons vegetable oil divided; Smoked salmon to serve (optional); Hard cooked eggs to serve (optional); Capers to serve (optional); Sliced red onion to serve (optional); Lemon wedges to serve (optional); Dill to serve (optional)

Crispy on the outside and creamy on the inside. This savory alternative to traditional pancakes is perfect for buffet style brunches with a variety of fun toppings to please everyone.

Ingredients

2 Tablespoons unsalted butter
1 Cup onion minced
24 Ounces Simply Potatoes Traditional Mashed Potatoes
2 eggs
1 1/2 cups sharp cheddar cheese shredded
2 Tablespoons crème fraîche
2/3 Cup all-purpose flour
1 Teaspoon salt
1/2 Teaspoon white pepper
1/2 Teaspoon garlic powder
1/2 Teaspoon baking powder
2 Tablespoons butter divided
2 Tablespoons vegetable oil divided
Smoked salmon to serve (optional)
Hard cooked eggs to serve (optional)
Capers to serve (optional)
Sliced red onion to serve (optional)
Lemon wedges to serve (optional)
Dill to serve (optional)

Featured Product

Simply Potatoes Traditional Mashed Potatoes

Instructions

In a large sauté pan, melt butter over medium heat and add onions. Sauté for three minutes then remove from heat and cool. The same pan will be used to fry the potato pancakes.
In a large bowl, mix cooled onions, Simply Potatoes Traditional Mashed Potatoes, eggs, cheese and crème fraîche.
In a small bowl, mix flour, salt, pepper, garlic powder and baking powder. Mix thoroughly into the potato mixture, then chill for 30 minutes.
Preheat oven to 250 F to keep batches of the potato pancakes warm.
In the same pan you cooked the onions, heat to just shy of medium high. The temperature should be hotter than medium but not full medium high. Place half the butter and half the oil in the pan.
Once hot, using an ice cream scoop, scoop out four scoops of the potato mixture into the hot fat. Then gently pat the tops to make a disc about 3/4 inch thick.
Cook for two to three minutes until browned, then flip and cook for another two to three minutes.
Remove to a sheet pan and hold in the oven.
Repeat two more times using the remaining butter and oil as needed to fry the second two batches.
Serve hot with smoked salmon, hard cooked eggs, capers, red onion, crème fraîche, lemon wedges and fresh dill. Or with your choice of toppings.