The horseradish and mustard add a nice piquant flavour to potatoes and if you like a little extra kick, use the Jalapeño Horseradish Mustard.
Serves 4 - 6
- 1½ lbs Yukon Gold or russet potatoes
- 3 Tbsp butter
- ½ cup (118ml) Stonewall Kitchen Horseradish Mustard or Aubrey D’s Jalapeño Horseradish Mustard
- salt & pepper to taste
- 1 large egg, beaten
- ½ cup panko bread crumbs
- ⅓ cup shredded cheese (mild cheddar, marble, jack)
- 2 - 4 Tbsp vegetable oil
Peel and cube the potatoes. Boil in plenty of salted water until done. Drain. Mash with butter and mustard until most of the lumps are gone. If the potatoes are too stiff, add a touch of half n’ half or cream. Season to taste with salt and pepper. Allow potatoes to cool to room temperature. Stir in eggs and breadcrumbs and mix well. Add cheese and mix until even distributed.
Heat the oil in a skillet or sauté pan over medium-high heat. Take a heaping tablespoon of the mashed potato mixture and place in the pan, pressing down with the back of the spoon. Fry two to four at a time, until golden brown on the bottom; flip and cook until golden on the other side. Remove to a plate lined with paper towels and continue to fry the rest of the pancakes. If not serving immedately, lightly cover the plate with foil and keep warm in the oven on the lowest temperature.
Serve for breakfast and brunch with bacon and sausage or for dinner alongside roast meat and grilled fish.
Horseradish Mustard is great in potato salad, gravy, hot roast beef or turkey sandwiches, deviled eggs, or a creamy vinaigrette for roasted beets and cauliflower. Also check out Pan Seared Steaks with Horseradish Mustard Cream Sauce.