So Remember….

….yesterday’s Bleu Cheese Mashed Potatoes?

Well, I was a lot a little heavy-handed with the bleu cheese and the tang really overwhelmed the potatoes. Looking for a way to soften up the strong flavor with the leftovers, I decided to make Bleu Cheese Potato Pancakes. Traditionally potato pancakes use a shredded fresh potato, but this was a great way to use up leftover mashed!

Bleu Cheese Potato Pancakes
2 c. leftover bleu cheese mashed potatoes (or whatever you have left).
1/4 c. flour
1 egg
3 tbs minced scallions
Black Pepper (the cheese is already salty; so be sparing with salt)
2 tbs oil.

In a large bowl; beat the  potatoes, flour and egg until thoroughly combined. Stir in chives and black pepper.

Heat the oil in a skillet. When a pinch of batter sizzles in the oil, you’re ready to fry. Using a 1/4 c. scoop, spoon the batter into the oil.

Allow to cook until golden brown on each side (about 4 minutes). Remove to a paper-towel lined plate (to absorb excess oil). Sprinkle with a pinch of sea salt while hot.

Serve with sour cream or applesauce.

We enjoyed ours with a lox and bagel feast!


One Comment Add yours

  1. Jen says:

    Salad is that a skillet or a wok? For those of us without skillets, can we use a wok? A George Forman grill? Help me, I’m kitchen space challenged so I can’t have a ton of pots and pans!

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