Mashed Potato Pancakes
- SERVES
- 7
- COOK TIME
- 20 Min
This light and novel twist on traditional potato pancakes will wow you! Our Mashed Potato Pancakes use some shortcuts, but the tasty result is all that matters.
What You'll Need
- 1 cup mashed potato flakes (see Notes)
- 3 tablespoon reduced-fat sour cream
- 1/2 teaspoon onion powder
- 1/4 black pepper
- 2 teaspoon canola oil
- 1 cup crushed oven toasted corn cereal, like Corn Chex
What to Do
- Prepare mashed potatoes with water according to package directions.
- Stir sour cream into potatoes. Shape potato mixture into 3-inch cakes.
- Preheat large nonstick skillet with 1/2 teaspoon oil over medium-high heat. Coat 3 to 4 pancakes on both sides with crushed cereal and place in hot skillet. Cook about 3 to 4 minutes on each side, or until crisp. Repeat process, adding more oil as needed.
Note
Feel free to use an equal amount of prepared warm mashed potatoes in place of the mashed potato flakes.