Potato Pancakes
User Reviews
5
Potato Pancakes
Description
Potato Pancakes in this recipe use mashed potatoes combined with eggs, flour, shredded cheddar cheese, and dried parsley. The mix is formed into patties and fried in oil until both sides reach a golden crispness. The presence of cheese enriches the flavor while parsley adds a mild herbal note. The frying process produces a crispy exterior and a soft, creamy interior, balancing texture nicely.
Serving suggestions include pairing the pancakes with sour cream and green onions to complement the richness and add freshness. Though often accompanying breakfast, these pancakes can also serve as a snack or appetizer. For convenience, the recipe advises warming refrigerated or frozen pancakes in the oven, allowing batch preparation in advance. Adjusting flour amounts helps manage moisture and prevent pancakes from falling apart.
The notes highlight practical tips such as reheating instructions, storage in airtight containers, freezing methods, and the importance of not making pancakes too thick to ensure even cooking. Avoiding overly seasoned potatoes helps maintain a balanced taste when seasoning the batter.
Ingredients
- 3 cups potato mashed
- 2 large egg
- ½ cup all-purpose flour
- ½ cup cheddar cheese shredded
- 1 teaspoon parsley dried
- salt to taste
- black pepper 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
- Store cooked potato pancakes in an airtight container in the fridge or freeze tightly wrapped for up to 3 months.
- Reheat in a preheated oven at 350°F (or 400°F if frozen) for about 5 to 10 minutes on a baking rack for best texture.
- Use slightly warmed mashed potatoes to make mixing easier and achieve better consistency.
- Do not make pancakes too thick to ensure the inside cooks fully without burning the outside.
- Adjust flour quantity if the potato mixture is too moist to maintain patty structure during frying.
- Serve with sour cream and green onions or cover with sausage gravy for a heartier option.
- If potatoes are pre-seasoned heavily, reduce added salt and pepper accordingly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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