Potato Pancakes
User Reviews
5.0
72 reviews
Excellent
Potato Pancakes
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Crispy, cheesy potato pancakes use leftover mashed potatoes and are ready in 20 minutes for a perfect breakfast, lunch, or appetizer.
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Ingredients
- 3 cups mashed potatoes
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup shredded cheddar cheese
- 1 teaspoon dried parsley
- salt and pepper to taste, to taste
- Vegetable oil, for frying
Instructions
- Preheat a large frying pan or griddle to medium heat.
- If your potatoes are cold from the fridge, we recommend warming them up slightly and giving them a second mash or beating with an electric mixer so they're easier to work with.
- In a large bowl add the mashed potatoes, eggs, flour, cheese, parsley, salt, and pepper.
- Stir the ingredients together.
- Grease the frying pan/skillet lightly.
- Form the dough into patties about ¼ cup of batter each. Flatten the patty between your palms.
- Fry on the one side until golden (about 3-5 minutes), then flip and fry on the second side until golden. Drain on paper towels. Serve with a dollop of sour cream and green onions (optional).
Notes
- Recipe Tips.
- Store. Store in an airtight container in the fridge. To freeze, wrap tightly in aluminum foil and place in a freezer-safe Ziploc bag. Place in freezer and store there for up to 3 months. Look at the notes above on how to reheat the pancakes if frozen.
- rap tightly in aluminum foil and place in a freezer-safe Ziploc bag. Place in freezer and store there for up to 3 months. Look at the notes above on how to reheat the pancakes if frozen.
- Reheat. Preheat oven to 350°F (or 400°F for frozen potato pancakes). Place a baking rack on a baking sheet, and arrange on top. Bake for about 5 minutes (10 minutes for frozen potato pancakes).
- Preheat oven to 350°F (or 400°F for frozen potato pancakes). Place a baking rack on a baking sheet, and arrange on top. Bake for about 5 minutes (10 minutes for frozen potato pancakes).
- Make extra mashed potatoes and set them aside so you can make these pancakes!
- Don't make them too thick; they will take longer to cook through and may burn on the outside before the inside is warm.
- If the potato pancakes have too much moisture you may need an extra tablespoon or two of flour to keep them from falling apart.
- We most often serve these as a side at breakfast, but they can also be covered with sausage gravy and served as a heartier main dish, or as a delicious snack or appetizer.
- If your potatoes were already seasoned quite heavily, you may not need the salt & pepper.
Nutrition Information
Show Details
Serving
12g
Calories
103kcal
(5%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
57mg
(2%)
Potassium
187mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
94IU
(2%)
Vitamin C
12mg
(13%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 103kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 57mg | 2% |
| Potassium | 187mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 12mg | 13% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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