Potato Pancakes
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.
10 minTotal
8pancakes
- 89 kcal
- P 3g
- C 12g
- F 4g
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.