When I was younger, my mother made placki ziemniaczane, or potato pan cakes, many times using leftover mashed potatoes from a big Sunday dinner. Making these today bring back so many good memories of mom’s cooking. Mom wasn’t a professional chef nor did she go to school to learn how to cook. Mom’s back then knew how to cook by necessity. Just like the generations before, they had a family to care for. There was no such thing as moms being bad cooks or excuses… moms cooked just like their moms before them.
Potato Pancakes, made from mashed potatoes, goes well with breakfast or on several of our meatless special holidays. They also go well with a number of German dishes, such as Schnitzel, any sausage (such as Bratwurst, Weisswurst, Frankfurter Würstchen), fish, etc.
Pancakes made from grated or mashed potatoes can be found in many recipes of Slavic nations. The mashed potato version in Polish are called tłuczone placki ziemniaczane, in Czech they are kaše bramborové placky, in Hungary they are called burgonyapürével palacsinta in Slovak as zemiakové placky, haruľa or nálečníky.
Potato Pancakes from your leftovers
Placki Ziemniaczane (Polish)
zemiakové placky (Slovak)
- 2 cups mashed potatoes (approximately)
- 1 to 2 egg(s)
- 1/4 cup +/- flour (depending on consistency of the potatoes)
- 1/8 cup of flavored breadcrumbs (optional)
- salt to flavor (never to taste)
- pinch of pepper
- 1 tsp garlic powder (optional)
- 1 tbsp onion (optional)
- 2/3 cup of Cheddar cheese (optional)
- Vegetable oil or shortening for frying and some butter for added flavor
- Mix egg, flour, salt, pepper, and any optional ingredients into mashed potatoes making sure the mixture is just a tad thinner than the plain mashed potatoes. (see notes)
- Preheat skillet and add enough of oil (or shortening) for just a thin layer to cover the bottom of your pan.
- Cook on med-med/high heat - Add some (optional) butter or use butter flavored shortening for that extra flavor.
- Place about 1/4 cup +/- of the batter into the heated oil
- Cook the cakes until golden brown, crisp on the outside and center is fully cooked but still smooth.
- Serve hot
- You do not want the mixture to be runny - you want the mixture to be the consistency of thick mashed potatoes. But if your mixture is too thick just add a little water or milk.
- When cooking the pancakes you might have to lower the heat after the outside begins to brown so they cook slower and the insides fully cook.
- If the mixture is too thick (dense) the insides will take longer to cook.
- I usually brown the first side at the normal cooking temperature (med-high) - moving them carefully around in the pan so they cook uniformly. Then when I flip them I lower the heat to med until they're done. Repeat for next batch.
- Serve with breakfast with bacon and eggs, as a side dish to a meat meal, or by themselves as a treat.
- You can also garnish with chives and sour cream or applesauce.
Originally published on: Dec 27, 2013 @ 23:33