Leek and Cheese Potato Pancakes
Is it just me or does everyone have potatoes leftover when they make them? Seriously, I have no idea how to make just the right amount of potatoes. Lucky for me though because I love potato pancakes. Usually they taste really good, but they don’t look pretty. Until now. I figured out how to get them to stay together and a great way to make them taste amazing. Leek and Cheese Potato Pancakes are amazing!
If you’re wondering about leeks, I will tell you some things. I first tried them when we lived in Estonia 15 years ago. Holy smoke! Has it been that long? I think I need to go back sometime. When we live in different countries, I like to try things I haven’t had before. I don’t think I had ever had leeks before then, but I’m a fan now. Leeks look like green onions on steroids. They also taste like green onions.
I haven’t been to a lot of countries that sell green onions, but I love to cook with them, so I switched to leeks. In Martinique, they do sell green onions, but they are really expensive, around 3 Euros a bunch. So, leeks it is! So, try these Leek and Cheese Potato Pancakes out and you are sure to love them so much.
- 1 Tbsp butter
- ½ cup cold mashed potatoes
- 2 Tbsp chopped leeks
- 2 Tbsp grated cheese
- 1 Tbsp flour
- In a bowl, mix the potatoes, leeks, cheese and flour.
- Over medium heat, in a small skillet, melt the butter.
- Put all the potatoes in the skillet and smash them down as thin as you can to make your pancake.
- Cook the pancake until it is browned. Don't cook it too fast or the middle won't heat up.
- Flip the pancake and cook it until the second side is brown.
- Remove to a plate and serve with sour cream or more cheese.
I love to make these for brunch or even dinner if it’s just me at home. I really love them best with sour cream, but I didn’t have any when I made them for the pictures. I didn’t plan ahead. Imagine that.
What do you love to do with your leftover dinner dishes?