Recipe by darbyspirit
"A delightful breakfast twist to the classic bar staple menu item. Serve with sour cream for dipping."
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frozen, breaded chicken strips
hot sauce (such as Frank's RedHot ®)
leftover mashed potatoes
1 (1 ounce) package
ranch dressing mix
shredded Cheddar cheese
yummy! we loved these but didn't serve them for breakfast, we just had them as a snack. I don't think my tummy could handle that first thing in the morning :)
4 stars as written...really good flavor! 2nd time around, I did adapt a bit - used two 10 oz. cans chicken (drained), put the Cheddar in the mix...made balls not pancake (we don't like 'loose' mashed potatoes - the thicker mash made it easy to form). Rolled them in Panko and baked @ 350* for 15-20 min. Husband raved, kids fought for the last few...so yummy!
These tasted great and took no time at all. I used leftover cut up chicken instead of the frozen breaded chicken and wing sauce instead of red hot. However, I had a hard time getting the pancakes to stay together and ended up with chicken wing mashed potato. The taste was great, but the appearance was not. I used store bought mashed potato so maybe they are not the right consistency.
This was unique and delicious.
original and like to switch up the plain potato pancakes every once and awhile
* Percent Daily Values are based on a 2,000 calorie diet.
Buffalo Wing Potato Pancakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 80
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