Cheesy Potato Pancakes
3 cups prepared mashed potatoes
2/3 cup mozzarella or cheddar cheese, shredded
2 green onions, chopped, divided
1 egg, lightly beaten
3 tablespoons plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
1 cup sour cream
1 tomato, juiced and diced
Salt and Pepper, to taste
In a large bowl, stir together the mashed potatoes, cheese, ¾ of the scallions, egg and 3 tablespoons flour until combined. Divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
Place the remaining 1/2 cup of flour in a shallow pan or dish. Coat each pancake in the flour. Coat the bottom of a large frying pan with the vegetable oil and bring up to medium high heat. Fry the pancakes, in batches, until they’re golden brown and crispy on both sides, 3 to 4 minutes. Transfer the pancakes to a plate lined with paper towels. Season with salt and pepper.
To serve, top each potato cake with some of the sour cream. Garnish with remaining green onions and a few tomatoes. Serve immediately.