July 12, 2010
Swedish Potato Pancakes
With a crisp, golden, buttery coating outside and a tender heart of mashed potatoes, no wonder these are favorites all over Scandinavia.
Servings: 4
Prep Time:
Cooking Time: 45 minutes
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 2 cups frozen mashed potatoes, thawed
- 1/4 cup all-purpose flour, divided
- 1 large egg, beaten
- 1 tablespoon light corn syrup
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 4 tablespoons butter
- Chopped fresh parsley, optional for garnish
- Chopped fresh chives, optional for garnish
- Sour cream
Directions
Combine potatoes, 2 tablespoons flour, egg, corn syrup, nutmeg and salt in a bowl and mix well.
Shape potato mixture into 1/2-inch-thick oval patties. Coat with remaining flour.
Heat butter in a large skillet over low heat. Fry patties in hot butter, turning once, until browned, about 3 minutes per side. Garnish with parsley and chives, if desired. Serve with sour cream.
Secret Tip
These potato pancakes are so versatile that you'll find plenty of ways to use them. They are perfect for brunch or a leisurely weekend breakfast. They're delicious as a meatless dinner entree or as a side dish with meats, too.
