Kartoffelpuffer – German Potato Pancakes

Prep Time10

Cook Time10

Total Time20

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

1 ½ c leftover mashed potatoes multiply the quantities based upon your potato amount
1 egg
1 Tb all-purpose flour
⅛ teaspoon baking powder
1 Tb minced onion
Salt & pepper to taste

Whisk the eggs, flour, baking powder, salt, & pepper until smooth. Stir into the potatoes along with the minced onion until combined.
In a large skillet, heat a couple tablespoons of butter over medium heat. Scoop the mixture into the skillet in mounds, about 1/3 cup or so each, do not crowd them.
Let them cook for just a minute and gently flip them over. Using the back of your spatula, gently press them to ¾ inch thick. Let them cook about 3 or 4 minutes on that side until it is golden brown on the bottom, then turn them over and finish browning the original side.
Place cooked patties on a plate lined with paper towel to blot off the excess oils. Repeat with the remaining potato mixture. Add butter to the skillet as needed.
Enjoy!

*Variations – try mixing in some grated cheese, or crumbled, cooked bacon. Get creative!

See This Recipe:

https://cosmopolitancornbread.com/kartoffelpuffer/