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Leftover Mashed Potato Pancakes


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Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes Leftover Mashed Potato Pancakes

A great recipe to help you use up the leftover mashed potatoes. Adding some scallions, salt and black pepper enhances the flavor, frying them in pan gives the nice texture, and serving with some sour cream, chili sauce or salsa, and sauerkraut makes another delicious yet cost-effective meal.

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

55

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 tablespoons milk
1 x salt
to taste
*
¼ teaspoon black pepper
or to taste
*
2 each scallions, spring or green onions
chopped
1 large eggs
beaten
tablespoons flour, all-purpose
4 cups mashed potatoes
1 x bread crumbs
dried
*
1 x peanut oil
or other vegetable oil, enough to fill pan 1/2-inch
*
1 large eggs
beaten
* not incl. in nutrient facts

Directions

In a large bowl, add milk, salt, pepper, chopped onion, beaten egg and flour, mix well.

Add mashed potatoes and stir until well combined.

Refrigerate for half an hour and then shape the mixture into patties, make about 16 patties.

Dip in the beaten egg, then roll through bread crumbs.

Fry each patty in shallow oil until brown on all sides.

Serve warm with any kind of your favorite dipping sauce.

Note:

Cook in small batches, giving each patty at least 2 inches of space around it to not overcrowd the pan, which prevents the patties from crumbling while frying.

First published: last updated: 2015-07-19

4 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1

Reviews

over 3 years

Made lots of mashed potatoes the other day. Wondering if I could make something else with the leftover mashed potatoes, these pancakes hit my attention and they actually came out delicious. Very easy to make, and we served the golden-brown pancakes with some yogurt, sauerkraut, and chili sauce, very tasty. A definite keeper recipe.

Comments

 

Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 30334% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 705mg 29%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 14%
Sugars g
Protein 16g
Vitamin A 10% Vitamin C 23%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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