potato pancakes with cheddar, chives, and cream cheese in the middle
(3 ratings)
I have been making potato pancakes out of leftover mashed potatoes as long as I can remember. I jazzed these up a little for the Philly contest. These are cripsy on the outside, creamy and soft on the inside.
(3 ratings)
yield
4 to 5
prep time
15 Min
cook time
15 Min
method
Deep Fry
Ingredients For potato pancakes with cheddar, chives, and cream cheese in the middle
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2 cmashed potatoes made with butter, milk salt and pepper
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1 Tbspchopped fresh chives, more if you like them
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2/3 ccheddar cheese, shredded
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1/3 cflour
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1 lgegg
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5 Tbspcream cheese
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2/3 cseasoned bread crumbs, we like italian
How To Make potato pancakes with cheddar, chives, and cream cheese in the middle
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1Mix together everything but the bread crumbs and cream cheese with a mixer.
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2Cut the cream cheese into little squares, about a tablespoon a square.
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3Take 1/4 or 1/5 of the mixture, form a patty in your hand, place a square of cream cheese in the middle, and form the potato mixture around it.
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4Reform back into a patty.
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5Put the bread crumbs into a shallow plate and press the patties on both sides into the crumbs.
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6Refrigerate for an hour to give flavors a chance to marry.
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7Heat 1 inch of oil in a skillet. Fry on both sides until browned and crispy.
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