2 1/2-3 tablespoons Canola Oil
2 cups leftover Mashed Potatoes, cold
1/2 cup Horseradish Cheese, grated
1/4 cup grated Onion
2 Eggs, lightly beaten
2 tablespoons Flour
3 Scallions, thinly sliced, for garnish
1/4 Greek Yogurt, for garnish
Preheat oven to 250 degrees Fahrenheit.
In a bowl, stir together mashed potatoes, horseradish cheese, grated onion, eggs, and flour. In cast iron-skillet, heat canola oil over medium-high heat. Using an ice cream scoop, place 2-3 balls of batter into the hot oil. Let cook 2-3 minutes and then flip and flatten with a spatula. Cook for 2-3 more minutes until golden brown. Place on a baking sheet and keep warm in the oven until ready to serve. Continue until all of the batter has been cooked. To serve, garnish with greek yogurt and sliced scallions.
Photographed by Alli Shepherd.