Frying Potatoes is Sooooooo Easy

I swear I’m not posting this just to rub it in about gansie’s tater tragedy (she made me some pretty killer b’fast potatoes last week, so I know she’s not feeling too bad).  I have been sitting on this recipe for awhile so I was reminded to share.

For a recent lunch, I took a break from my world-famous quesadillas, since I had some leftover maybe-rockfish and definitely-mashed potatoes. I put together some simple fish tacos and put a tasty spin on plain old potato pancakes.

Potato pancakes are a standard way to use up leftover mashed potatoes in my house, because I really detest the way they get all lumpy if you just reheat them, but frying them in some egg and flour is a quick and tasty way to bring your spuds back to life.

Sorry for the miserable pic – my camera ran out of room after one shot and this is all I got. It looks like it’s about to storm, for g-d’s sake. You get the idea anyway.

Recipe for Rosemary Parmesean Potato Cakes after the jump

Take your leftover mashed potatoes and mold them into circular pancakes about 3 inches wide and 1/4 inch deep.

Beat one egg in a bowl. In a second bowl, mix together one cup of flour with one cup finely grated parmesean cheese. Add dried rosemary leaves, garlic powder and salt and pepper.

Dip each of the pancakes into the egg, making sure each side is completely covered and letting the excess egg drip off. Then dip each one into the flour-cheese mixture, coating the p’cakes fully.

Fry them in a skillet filled with hot OO, about four minutes to a side, until you get that nice golden brown sheen.

The parm adds a whole new dimension to this for me, and mixing it with flour avoids any burning/melting fiascos. The rosemary adds a nice subtle kick and contributes that beautiful smell, a necessary side to any reheated fish.