- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 1 c. mashed potatoes, leftover or prepared
- 1 ½ c. raw russet potato, grated
- 1 c. buttermilk
- Butter or bacon fat for griddling in the pan
- Grate the potatoes and put them in a bowl, covered with water and let them sit for 10 minutes or so to remove the excess starch. Put them on a kitchen towel and twist the towel to squeeze the excess water from the potatoes. They should be mostly dry.
- Place the potatoes in a mixing bowl with the mashed potatoes and mix to combine. In a separate bowl, whisk together the flour, baking powder, salt and pepper. Mix the flour mixture into the potatoes until combined
- Carefully mix in the buttermilk. The batter should be thick, almost like a dough. If it seems to firm or dry, just add a little extra buttermilk.
- Preheat an electric skillet to 350 or set a saute or cast-iron pan over medium heat. Add butter to the pan and scoop about ½ cup of the batter onto the pan. Flatten and shape the batter into a round if needed.
- Cook 4 or 5 minutes per side. Be patient and don’t have your pan too hot. The raw potatoes need the full 8-10 minutes to cook through. Once golden brown, serve warm topped with favorite topping.