1cupgrated russet potatoeswashed and peeled first, moisture removed
1cupmashed potatoes
1largeegglightly beaten
2tablespoonsheavy cream
1/4cupbutter or more for frying
Instructions
Whisk together the flour, salt, black pepper, and baking powder.
Mix the two types of potatoes, the egg and cream.
Stir in the flour mixture. The mixture should be thick, but able to spread out to cook into a patty. Add more cream if needed. (this all depends on the moisture in the mashed potatoes and shredded ones. You may need to add more.)
Place the butter into a large skillet and melt over medium-high heat.
Once the butter is hot, scoop mounds of the potato batter into the pan, spreading it lightly into flat circles around 1/3 of an inch thick
Fry the one side of the patty for 2-3 minutes until well browned on the bottom, then flip.
Cook another 2-3 minutes until golden brown and cook through completely. Add more butter if needed.
There is egg in the mixture so make sure they are cooked through.
Serve hot with sour cream or with melted butter on top.
Notes
to make these into crepes, add cream, little by little, until the mixture is thinner, and will pool out into a crepe more than a pancake.