I’m not Jewish so I’m not promising this will be anything close to authentic, but it uses potatoes and resembles a pancake, so hey! Latkes!
Truth be told they tasted a lot like tortilla espanola.
Okay now here’s the thing. This is not a real recipe because I didn’t measure anything. But I wanted to share the rough amounts and ingredients because it seems like it’d be forgiving if you wanted to try to replicate what I am showing you. And it was tasty!
Does anyone even still have leftover mashed potatoes? Well whatever. Better late than never.
Mashed potato cheddar & spinach pancakes [vegetarian, dairy free, gluten free]
Ingredients:
- 1 cup mashed potatoes
- 1/4 cup chopped spinach
- 1/3 cup vegan cheddar cheese (I used daiya – feel free to sub crumbled goat cheese or feta if you tolerate)
- 3 eggs
- salt & pepper [to taste]
Directions:
Combine everything in a bowl and stir until uniformly combined. Pour onto a hot greased pan. Wait until the bottom layer is cooked through and the edges are clearly firm and then flip. The other side won’t take as long. Serve and dig in!
This recipe yields 3 medium sized pancakes. I imagine you could pour the entire batter into a skillet and cook it all at once. Maybe cooking it on the stove and then transferring it to the oven…
Because they have mashed potatoes, they’re kinda soft and yet, they also get crispy on the outside and ooze cheese once you cut into them.
So good!
Cheesy spinach potato goodness.
This looks easy, delicious and most importantly…like something my entire family would love! Question….while grocery shopping I noticed that Cabot blocks of cheese all state “lactose free”. Have you ever tried them and/or had any issues with them?
Sounds like a variation on what I’ve done forever. Simply take a handful of mashed potatoes, pat them into shape, dip into flour and fry. My family loved them. I like your idea of adding cheese and spinach. I’ll try them for sure, even if I have to prepare new mashed potatoes. Thanks.
Yum! This looks good and is a pretty simple recipe to follow! I have a few eggs in the refrigerator that will be expiring soon, so this is a great way to make good use out of them.
Interesting! Never seen that kind of cheese before but if you try it lemme know how you tolerate it!
yum! i have some leftover sweet potatoes to use for this!!
These sound SO awesome! I bet they would be great with mashed sweet potatoes, too!
These looks great! Thanks for sharing the recipe.
Haha–not quite latkes, but they sure do look delicious!
Courtney
I don’t have anymore leftover mashed potatoes but I do have a ridiculous number of sweet potatoes in my kitchen. I may have to try a variation with those…possible with goat cheese instead of cheddar? I’ll let you know how they turn out!
Thanks for sharing!
Hey Elise! Just wanted to chime in here as I’m also lactose intolerant and LOVE Cabot cheese. As a Northeasterner it’s easy to come by – it’s produced in VT. Their processing of the cheese removes the lactose naturally (you can read more about it here: http://www.cabotcheese.coop/pages/lactose-free/). I eat it with no issues whatsoever, you should give it a try! Also, as a side note, love the blog (long-time reader) and P is ah-dorable 🙂
Does the Cabot cheese melt like cheddar cheese?
Yup! Pretty much the same consistency & texture of real cheese too.
Thanks for giving me the information on Cabot Cheese. Didn’t realize it but Cabot Cheese can be purchased at all my favorite local stores. That makes it so easy to purchase!