This morning I wanted pancakes.
|Mashed potato pancake.|
Their mashed potatoes (which can be picked up at the deli counter) are creamy and rich with a nice onion bite from a generous addition of green onions.
While I love those potatoes they do contain cream AND cream cheese (which is why they are so wonderful) but now a days they are, unfortunately, a little too rich for me.
So I decided to make a mashed potato pancake using the ingredients (the ones I could remember) that make the Draeger's mashed potatoes so wonderful.
|Mashed potato pancake with a side of sauteed broccoli rabe.|
The recipe made a huge pancake and I only used one medium/small red potato.
|Shallot, red potato, Tofutti cream cheese, Tofutti sour cream, broccoli rabe, green onion and eggs.|
The pancake looked a bit lonely sitting on the plate so I topped it with a poached egg and added some broccoli rabe sauteed in some olive oil.
Then the egg looked a little too naked.
|Black pepper and fresh chopped parsley.|
And you can guess what happened next...
I enjoyed all this with a small espresso with soymilk.
The potato pancake is a great way to use up leftover mashed potatoes.
I also think this would also make a great dish to bring your significant other when you bring them breakfast in bed:-)
Savory mashed potato pancake
1 medium red potato, chopped
1 shallot, minced
1/4 of a green onion, chopped
1/2 tsp of fresh chopped parsley
1 egg white
1tsp of All Purpose Flour
1 tsp of Tofutti sour cream
1/2 tsp of Tofutti cream cheese
a pinch of salt
ground black pepper to taste
1/2 tsp of olive oil
Chop up the potato and place it in a steamer over med-high heat for 10 - 12 minutes. Obviously you can skip this step if you have some leftover mashed potatoes. I would suggest using about 1 cup of mashed potatoes.
When the potatoes are tender mash them with a fork and stir in the shallot, onion, parsley, egg white, flour, Tofutti sour cream, Tofutti cream cheese, salt and pepper. It will be a slightly sticky mixture.
Put a skillet on the stove on medium heat and add in the olive oil. Take the mixture and flatten it between the palms of your hand. You want a thick pancake at this point. Place the patty into the pan and use the back of a fork to gently press the mixture till it is approximately 1/4" thick.
Flip the pancake when you see the edges begin to brown. Flipping the pancake can be tricky if you went with one big pancake so make sure to have your largest spatula handy. Cook the pancake until the other side is brown.
Plate your delicious golden brown pancake and top with anything you like.
Suggested toppings: a poached egg, a dollop of sour cream or if you are feeling very decadent a dollop of sour cream with a spoonful of caviar.
Note: You can easily substitute regular sour cream and cream cheese in this recipe.