My grandmother would always make mashed potato pancakes with our leftover mashed potatoes when I was young. This versatile recipe can be prepared for breakfast the next morning (as a replacement for hash browns), as an appetizer, side dish or a snack. Around grandma’s house, they were usually made for an after-dinner for an evening snack and never lasted very long.
I hope you enjoy this recipe as much as I have over the years!
Mashed Potato Pancakes
Mashed potato pancakes, made with left over mashed potatoes, just like grandma used to make. This versatile recipe can be prepared for breakfast the next morning (as a replacement for hash browns), as an appetizer, side dish or a snack.
Servings: 4
Ingredients
- 2 cups Mashed Potatoes with Cream Cheese
- 1 egg
- 1/4 cup flour
- salt and freshly ground pepper to taste
Instructions
- Heat about 1/4 inch olive oil in a frying pan to medium heat.
- Combine all ingredients in a mixing bowl. This will be the consistency of thick pancake batter.
- Drop batter into hot oil and fry until golden brown. I prefer smaller pancakes and use about 1/4 cup batter per pancake.
- Remove from oil and place on paper towels to remove excess oil.
- Serve warm with sour cream and/or apple sauce.
Recommended for this recipe:
– 2 cups mashed potatoes (like our Mashed Potatoes with Cream Cheese)
