2 cups leftover mashed potatoes
1 large egg
1/3 cup all-purpose flour
2 tablespoons minced chives
1 cup grated cheddar cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup neutral oil, or butter, for frying
Sour cream, for serving
In a medium bowl, consolidate the pureed potatoes, egg, universally handy flour, chives, cheddar, salt, and pepper
It's alright assuming that the combination is somewhat tacky, yet it should hold its shape assuming you structure it into a patty in your grasp. In the event that it is exceptionally tacky or runs by any means, then, at that point, add more flour 1 tablespoon at a time until you arrive at the ideal surface.
Place a couple of paper towels on a huge plate. You will move the hotcakes to the paper towel-lined plate as you fry them.
In an enormous skillet over medium hotness, add the oil.
When the oil arrives at 325°F or it sizzles when you sprinkle a little flour into it, begin framing your hotcakes. You will shape and sear as you go.
Daintily wet your hands, to keep the potato blend from staying. Measure out around 1/4 cup of the hotcake blend and structure it into a circle around 1/2-inch thick in your grasp.
Place the flapjack in the skillet and rehash until you have 4-5 hotcakes in the skillet. Fry the flapjacks for 3-4 minutes for each side until they are seared and fresh.
Flip once and cook for an extra 3-4 minutes on the subsequent side.
Move the potato hotcakes from the container to the paper towel-lined sheet. Rehash until all the potato hotcakes have been shaped and singed.
Serve warm with a bit of acrid cream.
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