Corn & Potato Pancakes

When I think of potato pancakes I actually visualize shredded potatoes held together to form a flat round shape. Until I saw these Corn Potato Pancakes from Idaho potato.

Ingredients:
2 cups mashed Idaho potatoes (prepared according to package directions using half of a 22 oz. bag frozen Idaho mashed potatoes), or, used leftover mashed potatoes.
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)

1. In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.

2. Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each pattie in bread crumbs, coating both sides.

3. Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula).

4. Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.

On the 1st ingredient I indicated that we could probably use leftover mashed potatoes instead of making a new batch. So this corn and potato pancakes recipe is something to think off when you have leftover mashed potatoes from dinner.

I’m going to plan a Friday’s dinner with mashed potatoes and use the leftovers for our Family’s Saturday Brunch. This would be great with eggs and bacon. Hey, I think it’s also a good side dish for any meat dishes.

(Image/Recipe Used W/ Permission : Idaho potato)