Pretzel-Crusted Mashed Potato Pancakes

Mashed potatoes are combined with flour, Dijon mustard, horseradish, chives, sour cream, and pepper, and formed into patties. They're dipped in an egg and cream mix and coated with finely crushed pretzels and bread crumbs, then skillet-cooked and oven-baked.

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Ingredients:

• 3 lbs red bliss potatoes (washed & quartered)
• 1/4 cup extra virgin olive oil
• 1/4 cup Dijon mustard
• 1/4 cup finely chopped fresh chives
• 1/4 cup prepared horseradish
• 1/2 cup sour cream
• 1 teaspoon pepper
• 1 teaspoon salt
• 2 cups all-purpose flour
• 6 large eggs
• 2 cups half and half or light cream
• 2 cups finely crushed pretzels (unsalted)
• 1/2 cup unseasoned bread crumbs
• Sour cream

Method

1. Preheat oven 350 F. 2. Place potatoes in a pot and fill with cold water. Boil potatoes until fork-tender. Drain and cool. 3. Drizzle olive oil in a large skillet over medium heat. 4. In a large mixing bowl, mash potatoes, mustard, chives, horseradish, sour cream, pepper, salt and flour. Mix well. 5. Divide potato mixture into 12 equal portions and form into cakes. 6. In a small mixing bowl, beat eggs, and half and half. Mix well. 7. In another small mixing bowl, combine pretzels and breadcrumbs. 8. Dip each cake in egg mixture and coat in pretzel mixture. 9. Saute cakes for about 4 minutes, turn cakes over, and place skillet in oven for about 15 minutes. Serve with more sour cream. 10. Serve with sour cream.

Notes:

Number of servings: 15 cakes

Submitted By: Barry Keefe
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