I stumbled on 2 recipes that made me think about what I was going to do with this. Looking up 'potato' (have to look up potato when using their search... if you use 'potatos' you will end up with only 1 recipe found) in their search because it's misspelled. I came across a recipe for 'cheddar mashed potatoes' and something called 'boxdy' which seemed to be a type of what in America is considered a potato pancake.
My mind wandering into how I can add cheddar to these made it almost go hay-wire! But I came up with the recipe below. Hope you all enjoy! These are quite hearty and I had mine with some sour cream on top but they work just as well without anything!
Savory Potato Pancakes w/ Cheddar
Ingredients1 pouch instant mash potatoes, I used about 2 cups of flakes (do not prepare yet!)
1 heaping tsp garlic puree (minced style garlic or you can choose to crush enough to make it)
3 TBS fresh or frozen chives, I used frozen but fresh might have more flavor
1/2 cup very small cubes of cheddar cheese, about 1/2 inch large
4 TBS gluten free flour mix
1/2 cup milk
2 eggs
salt/pepper to taste
butter or margarine for frying
Directions
You will need a frying pan able to with stand medium to high heat for about 1 hour of time and preheat this pan.
Prepare the instant potato flakes with COLD water... this is to ensure that when you go about adding the cheese to the recipe before cooking, that it doesn't all melt into the batter... you are going for the 'bites of cheese' not the 'combined throughout' style thing here. Keep in mind to prepare them a bit on the 'dry' side as you will be adding another 1/2 cup liquid and a couple of eggs.
In the prepared mashed potatoes add all other ingredients (couldn't be easier!), mix it all well until you have what looks like your original mash potatoes except now speckled with green from the chives and the nice orange color of the cheddar.
In your pre-pared frying pan, use a VERY small amount of butter on it and then by small soup ladle size, drop batter onto the frying pan. This is where you MUST be patient... you need to leave these sit cooking at least on 1 side for about 10mins untouched! The potato needs to fry enough to keep a hard crust on the one side in order to stay together when you flip it. It also adds to the over dish if you can just leave them cook. I sometimes even use 2 pans at a time so that they get done faster but I still let them sit. Once you can get your spatchula under the pancake and feel that the pancake itself has a resistance and won't fall apart when flipping, then do so. If you feel the pancake give at all when you try to put the spatchula under it, wait and try again in 5minutes. Once this stage is done and you have flipped them, you can then cook the other side just until golden brown if desired or wait a bit longer to have them a bit more crisp on both sides.
Repeat with remaing batter until used... remember to add a bit of butter (only a small amount is really needed) between each fry.
These are really good on their own but also go well with just a small amount of sour cream on top!
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