Potato Pancakes

5 from 1 vote

This mashed Potato Pancakes recipe makes the best out of leftovers. These easy potato cakes are tasty, filling and so versatile. Perfect for savory breakfasts, sides or as a budget-friendly meal.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Main Course, Side Dish

Cuisine: Low calorie, Vegetarian

Keyword: eggs, potato

Servings: pancakes

Ingredients

2 cups (450 g) mashed potatoes cooked and cooled
1 egg
2 tbsp all purpose flour more if needed
1 ½ tbsp olive oil
salt and pepper to taste
seasonings of choice optional (garlic powder, onion powder, Italian seasoning, etc.)

Cheesy potato pancakes (optional)

3 tbsp Parmesan cheese or shredded mozzarella

Instructions

In a large mixing bowl, combine mashed potatoes with egg, flour, olive oil, salt, and pepper. Add any optional seasonings or Parmesan cheese for extra flavor. Mix until the ingredients form a smooth mixture. Add more flour, 1 tablespoon at a time, if it is too soft to hold its shape.
Take a small handful of the potato mixture and shape it into a disc. Repeat with the remaining amount.
Heat a nonstick skillet, slightly greased or oiled. When hot, place the pancakes without overcrowding the pan. Cook over medium heat until the underside is golden, then flip with a spatula and cook on the other side.
Once they are cooked, remove from the skillet and place on a paper towel-lined plate to drain off any excess oil. Serve warm for breakfast, as a side dish or a snack, or for dinner.

Notes

If you don’t have leftover mashed potatoes: Wash, peel, and chop potatoes. Boil in salted water until tender, then mash until smooth. Let cool completely before using in this recipe.
Nutritional values: Nutrition facts provided in this recipe do not include any additional ingredient, such as Parmesan cheese. For precise values, I recommend calculating your own based on ingredients used.

Nutrition