Mashed Potato Pancakes
So I recently had an emergency wisdom teeth removal. But just because we can barely chew, doesn’t mean we have to live like animals. We can have the dietary limits of the infirm and still eat gourmet. Because of reasons. So FND is proud to bring you what the King himself would eat during a dental surgery recovery period: Mashed Potato Pancakes with Cornish Cheddar and Poached Egg.
To begin with, you need to make mashed potatoes. Obvs. In a rare departure from our philosophy, you cannot have my recipe. Family secret. To be shared with spouse or offspring only. If I adopt some poor street urchin, he can’t even have it. Actually, that sounds a bit monstrous. Of course he can have it. Point being, stick to things that will kill you and throw them at your potatoes, it generally makes them taste better.
Ok, so you have your award winning mashed potatoes. Or whatever it is that lesser mortals who aren’t me call mashed potatoes. Either way, you’ve managed to turn this:
into this:
Or some approximation (mileage for lesser mortals may vary). The next step is to chill them in the fridge, preferably overnight. Take out your mashed potatoes, some butter, eggs, and flour. I have used Yorkshire pudding batter because it was on hand and I didn’t feel like going back to the store. I just lost 6.5% of my dental arcade, give me a break.
So in a large bowl, we put the mashed potatoes, one egg, and two very generous table spoons of flour/Yorkshire pudding mix, and mix thoroughly. As my mashed potatoes are quite creamy, I got a very runny consistency from this. Which is great. We’re making pancakes, remember.
Next we throw a little butter into a skillet on medium heat, like so:
And we dish out a pancake-sized portion onto the skillet:
Standard pancake-cooking rules apply, you see the difference round the edge, you scoop and flip. Hopefully you haven’t cocked it up and you get something golden brown like this:
These take about 4-6 minutes per side, depending on your stove and skillet, but when you’ve got a few, you can plate them, adorn them with some Cornish Cheddar (or a lesser cheddar if you please), and a poached egg. Because I am having a sordid affair with poached eggs and I won’t apologise.
And for you patient few voyeurs and other ilk of questionable character, I give you the much anticipated gratuitous runny yolk shot:
You’re welcome. Foodies never die. That is all.