Recently Viewed Recipes
 
  Top Searches
 
 

Mashed Potato Pancakes

"Super way to use cold leftover mashed potatoes - add Italian Seasoning, Thyme, etc. to "customize" the flavor. When I have fresh chives from my herb garden, I finely chop and add those to the pancakes."

 Add to Recipebook  Add Your Photo
 Add to Menu  Add Private Note
 Add to Shopping List  Add to Planner
 Rate / Review Recipe (4)  Send to Email
 Save recipe / favorites  Print This Recipe
   

Prep Time: 5m

Cook Time: 5m

   

Servings: 1-2  

 
 
  • 5.0000

Yum! When ever I have ever had or seen potato pancakes, they have consisted of has brown type potato mixture. But these little gems are totally different. I love the texture of these. I served them with sour cream and they were a big hit. Made for.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 cup potatoes, mashed (cold leftover mashed potatoes)
  • 1 egg, slightly beaten
  • 1 tablespoon flour (heaping)
  • 1/4 teaspoon garlic powder or other seasoning/spice of your choice
  • Salt & freshly ground pepper to taste
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Mix the egg and flour and stir into the mashed potatoes. Add seasonings.

Step 2

Drop onto a hot slightly oiled griddle. (This amount should make 4 small-medium sized pancakes)

Step 3

Fry on both sides until golden brown. Garnish with sour cream, salsa, green onion, cheese, bacon, ??? or just enjoy as they are!

  Nutritional Facts
 
 
  • Serving Size: 1 (262.3 g)
  • Calories 265.3
  • Total Fat - 5.6 g
  • Saturated Fat - 2 g
  • Cholesterol - 167.9 mg
  • Sodium - 697.3 mg
  • Total Carbohydrate - 43.2 g
  • Dietary Fiber - 4 g
  • Sugars - 3.3 g
  • Protein - 10.7 g
  • Calcium - 78.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 13 mg
  • Thiamin - 0.2 mg
  Reviews
 
 
4 reviews

Great Recipe for left-over mashed potatoes- I really liked these with a dollop of sour cream- thanks for posting

 

Review by natsgarden123

This recipe was made on 9/6/13, and I'm so sorry it wasn't reviewed until now. Finally,thanks to this recipe I'm able to make a decent potato pancake from mashed potatoes.:) After making Oven Baked Potato Skins By Queen Bea,there was a lot of potato pulp left.And I didn't want to make the obvious, mashed potatoes. In the past,I've never done so well with mashed potato pancakes but thought I would give it one more try, with this recipe.I did have a bit more potatoes than was called for, about 2 cups.But the rest of the ingredients stayed the same. I knew I was supposed to get about 4 cakes,but they were just a bit too large and only got 3. I can see so many additions being added to this basic recipe, like finely chopped green onions or even different types of seasonings. My record in the past for making potato pancakes is,Me:0 Potato Pancakes 5.Now my record is Me:1 Potato Pancakes:5 :)Thanks for posting a recipe that I'm certainly going to be making again. " Keep Smiling :) "

 

Review by Chef shapeweaver

Yum! When ever I have ever had or seen potato pancakes, they have consisted of has brown type potato mixture. But these little gems are totally different. I love the texture of these. I served them with sour cream and they were a big hit. Made for Billboard tag.

 

Review by AcadiaTwo

When I saw the picture of these, I knew I had to make them! I made them as a side for breakfast. These are great and hold their shape well. Other recipes I have tried, fall apart, these didn't! Loved them! Thanks Willow!

 

Review by Dissie