Mashed Potato Pancakes with Caramelized Onion and Gruyere
Course Appies & Snacks
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 11pancakes
Author Pam - For the Love of Cooking
Ingredients
2tbspbutterdivided
1large sweet yellow oniondiced
Leavesfrom 1 sprig of fresh thyme
1cloveof garlicminced
Sea salt and freshly cracked pepperto taste
2½cupsof mashed potatoes
⅔cupGruyere cheeseshredded
1small eggbeaten
2tbspfresh parsleychopped
¼cup+ 2 tbsp flourdivided
1tbspvegetable oil + 1 tbsp butterdivided, more if needed
Sour creamoptional (for serving)
Instructions
Heat 1 tablespoon of butter in a large skillet over medium heat.
Add the sweet yellow onion to the pan along with the leaves from one sprig of fresh thyme and cook, stirring often and adding bits of water when needed, for 30 minutes, or until caramelized.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
In a large bowl, mix the mashed potatoes and caramelized onions until well combined.
Add the shredded Gruyere cheese, whisked egg, and 2 tablespoons of flour, fresh parsley, then season with sea salt and freshly cracked pepper, to taste; mix well.
Using your hands, divide the mixture into equal portions. Roll each portion into a compact ball then flatten into a pancake about a 1/2-inch-thick. I got 11 pancakes out of my mixture.
Roll each portion into a compact ball then flatten into a pancake about a 1/2-inch-thick.
Place the remaining 1/4 cup of flour on a shallow plate and season with a bit of sea salt and freshly cracked pepper, to taste.
Lightly dredge each side of the potato pancake in the flour.
Heat 2 teaspoons of vegetable oil plus 2 teaspoons of butter in a large nonstick pan over medium heat.
Add the potato pancakes, in batches, until they’re golden brown and crispy on both sides, 3 to 4 minutes.
Add the remaining 2 teaspoons of vegetable oil and 2 teaspoons of butter to the pan for the second batch.
Transfer the pancakes to a paper towel-lined plate to cool a bit before serving.
Serve the potato pancakes topped with sour cream and chopped green onions.
Side Note: Don’t crowd the pan while cooking and do not flip the pancakes too soon or they won’t develop a yummy crispy crust!