POTATO PANCAKES WITH CHEDDAR, CHIVES, AND CREAM CHEESE IN THE MIDDLE
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.
Provided by Jane Whittaker
Categories Potatoes
Time 30m
Number Of Ingredients 7
Steps:
- 1. Mix together everything but the bread crumbs and cream cheese with a mixer.
- 2. Cut the cream cheese into little squares, about a tablespoon a square.
- 3. Take 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.
- 4. Reform back into a patty.
- 5. Put the bread crumbs into a shallow plate and press the patties on both sides into the crumbs.
- 6. Refrigerate for an hour to give flavors a chance to marry.
- 7. Heat 1 inch of oil in a skillet. Fry on both sides until browned and crispy.
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