Potato Pancakes And Aunt Beth’s Need For A Vacation

It will be a good addition to any meal. I usually cook it for appetizers as they truly prepare your taste buds for the main course, but I also love cooking them for breakfast. They give enough of the energy I need to start my morning with a boost. Our friend over at The Southern Lady Cooks has this to say about this recipe:

“These little potato pancakes make wonderful appetizers with my homemade ranch dressing for dipping. This is a good way to use up leftover ham and mashed potatoes. They are great for breakfast with eggs and you can double the recipe.”

It’s perfect if you’re serving for a large number of people. My relatives love its taste; even my niece and nephews (who suddenly don’t care there’s spinach). They love to drizzle the pancakes with a generous amount of ranch dressing. I swear these people have the largest appetite!

 

 

Ingredients

For the Pancakes:

1 cup leftover mashed potatoes

1/2 cup chopped green onions

1 cup chopped Taylor Farms baby spinach

1/4 cup shredded Sargento cheddar cheese

1/2 cup cooked, Owens chopped ham

1 large Eggland’s egg

1/2 teaspoon McCormick dried dill weed

1/2 teaspoon Morton salt

1/4 teaspoon McCormick black pepper

5 tablespoon Gold Medal all-purpose flour

1/4 cup Wesson oil for frying

For the ranch dressing:

1/2 cup Borden buttermilk

1/2 cup Daisy sour cream

1/4 cup Miracle Whip mayonnaise

1 teaspoon McCormick dried parsley (could use fresh parsley)

1/2 teaspoon McCormick dried dill weed

1/2 teaspoon McCormick garlic powder

1/4 teaspoon McCormick black pepper

1/2 teaspoon Morton salt

1/2 teaspoon McCormick dried chives (could use fresh chives)

 

 

Instructions

For the pancakes:

Combine mashed potatoes, onion, spinach, cheddar cheese, chopped ham in a bowl. Add egg, dill weed, salt and pepper and mix well with spoon. Stir in flour. Flour your hands by dusting them with a little flour so mixture will not stick to them and make into patties. Heat 1/4 cup oil in skillet and add patties cooking on medium heat until brown on both sides. Makes six patties. Enjoy.

For the ranch dressing:

Whisk together all ingredients and refrigerate for 2 to 3 hours. Makes about 1 1/4 cups dressing. Will keep in the refrigerator for several days.

 

 

USE RED NEXT PAGE LINK BELOW.

 NEXT PAGE >>

 

 

Quick Tip: Make the ranch dressing in advance although these could be enjoyed with or without the dressing.

Thanks again to The Southern Lady Cooks for this amazing recipe.