Instructions

• Measure out 4 cups mashed potatoes and make sure they are cool enough to handle (room temperature or chilled).
• In a large mixing bowl combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese (8 oz), 1 large egg, 1/4 cup all-purpose flour, and 2 1/2 Tbsp chopped chives. Mash and mix with a potato masher or fork until evenly combined. If the mixture is too loose to form patties, add flour 1 tablespoon at a time, up to 1/2 cup total.
• Place 1 heaping tablespoon of the mixture between your palms and shape into a round patty about 1/3" thick. Repeat to form the remaining patties.
• Put 1/2 cup plain bread crumbs in a shallow dish. Dredge both sides of each patty in the bread crumbs, pressing gently so crumbs adhere, and place the dredged patties on a cutting board or tray.
• Heat a large nonstick skillet over medium heat and add 2 Tbsp light olive oil or canola oil, swirling to coat the bottom.
• When the oil is hot, add patties in a single layer without overcrowding the pan. Cook 3–4 minutes per side, until golden brown. Work in batches as needed, using the same oil in the pan for subsequent batches.
• Transfer cooked pancakes to a plate (line with paper towels if desired to absorb excess oil). Serve warm with sour cream.