MASHED POTATO PANCAKES
These are excellent for brunch. Try this as a side dish...serve these pancakes topped with carmelized onions! Wicked good..
Provided by Aroostook
Categories Breakfast
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat yolks, potato, milk and butter together.
- Sift and add dry ingredients until well mixed.
- Beat room temp egg whites until stiff.
- Fold gently into potato mixture.
- Fry on a hot greased griddle.
Nutrition Facts : Calories 105.3, Fat 3.7, SaturatedFat 2, Cholesterol 39, Sodium 250.2, Carbohydrate 14.6, Fiber 0.6, Sugar 3.7, Protein 3.3
LEFTOVER MASHED POTATO PANCAKES
This is a great recipe for leftover mashed potatoes. I never liked reheated mashed potatoes, but if you fry them in a pan as a potato pancake, they taste delicious. You might need to adjust the ingredients depending on how much mashed potatoes you have left over.
Provided by Karin50
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 13m
Yield 2
Number Of Ingredients 6
Steps:
- Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
- Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.
- Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 47.4 g, Cholesterol 101.3 mg, Fat 16.8 g, Fiber 4 g, Protein 8.8 g, SaturatedFat 5.9 g, Sodium 805.2 mg, Sugar 4.2 g
MASHED POTATO PANCAKES
Skillet-cook our Mashed Potato Pancakes with bacon and onions until crisp for cheesy and golden brown deliciousness. They're a Sunday morning favorite.
Provided by My Food and Family
Categories Pancakes
Time 20m
Yield 4 servings, 3 pancakes each
Number Of Ingredients 5
Steps:
- Cook and stir onion and bacon in large skillet on medium heat until bacon is crisp and onion is tender. Drain, reserving 1 Tbsp. of the drippings in skillet.
- Prepare Mashed Potatoes according to package directions. Add onion mixture, flour and egg; mix well.
- Heat reserved bacon drippings in skillet. For each pancake, spoon 1/4 cup of the potato mixture into skillet; smooth with back of spoon to create a 3-inch patty. Cook 2 minutes on each side or until crisp and golden brown on both sides.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 710 mg, Carbohydrate 36 g, Fiber 3 g, Sugar 7 g, Protein 11 g
MASHED-POTATO PANCAKES
Mashed-potato pancakes, crisp on the outside and tender within, are a great way to use up leftover mashed potatoes.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 6
Number Of Ingredients 5
Steps:
- In a large bowl, stir together mashed potatoes, egg, and Parmesan. Season with salt and pepper and mix well to combine (mixture will look wet). In a large nonstick skillet, heat vegetable oil over medium-high.
- In batches, drop heaping spoonfuls of potato mixture into skillet, pressing with a spatula to flatten slightly. Cook until golden brown on bottom, about 3 minutes. Gently flip and cook until golden brown on other side, 3 minutes. Repeat with remaining potato mixture and more oil.
LEFTOVER MASHED POTATO PANCAKES
This recipe was recently submitted to a news group to which I belong. I think it is very good and hope you like it, too. Preparation time in the kitchen is just a few minutes. When the big meal is through, this is a tasty way to use up the leftover mashed potatoes.
Provided by Thomas Danler
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
- Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
- Make sure the mixture is not too thin.
- Pour 1/4 cup batter into hot pan; brown on both sides.
- Enjoy with sour cream or applesauce.
- Enjoy!
Nutrition Facts : Calories 266.9, Fat 3.7, SaturatedFat 1.4, Cholesterol 97.2, Sodium 670, Carbohydrate 49, Fiber 3.6, Sugar 3.3, Protein 8.8
POTATO PANCAKES
Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs
Provided by Good Food team
Categories Breakfast, Brunch
Time 45m
Yield Makes 12-15
Number Of Ingredients 9
Steps:
- If you've got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
- Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
- Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
- Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.
Nutrition Facts : Calories 75 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.7 grams sugar, Protein 3 grams protein, Sodium 0.2 milligram of sodium
POTATO PANCAKES
Steps:
- Mix all ingredients together. Use an ice cream scooper to pick up mixture and drop on an oiled grill or iron skillet. Cook until 1 side browns. Then flip it over and press patty down. Cook other side until it browns. Cook on each side for 5 to 6 minutes.
- Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
MASHED POTATO PANCAKES RECIPE
One of the recipes my mom used for frugality.
Provided by Penny Hall
Categories Potatoes
Time 20m
Number Of Ingredients 5
Steps:
- 1. Cook onion in pan in about half of the butter until onion is translucent. Remove onion from pan with a slotted spoon, allowing the melted butter and pan drippings to remain in the pan. Combine onion, mashed potatoes and egg. Sprinkle with flour. Add remaining butter to pan and heat to medium/high heat. Add potato pancakes and cook about 5 minutes each side until browned. Leftover mashed potatoes take on the consistency of concrete when refrigerated and you never know what to do with them. They are actually very good is you just warm them up and add a little more milk and/ or butter. But now you have a second option.
LEFTOVER MASHED POTATO PANCAKES
These vegan mashed potato pancakes are perfect for using up any leftovers!
Provided by Karissa Besaw
Categories Breakfast
Time 20m
Number Of Ingredients 13
Steps:
- Break up the cold, leftover potatoes with a fork.
- Mix in the flour, nutritional yeast, green onions, and salt and pepper. Mash until the mixture is relatively smooth with minimal chunks.
- Roll up 1/4 cup worth of dough into a ball. Flatten into a round disc, about 1/2 inch thick. If the dough is too dry to form into a ball, add a little non-dairy milk into the mixture.
- Heat a skillet on medium heat. Add about 1-2 teaspoons of vegan butter or oil to the pan. Once the butter is hot, place the pancakes into the pan. I typically cook 2 at a time.
- Fry for 2-3 minutes, or until the bottom is golden brown. Flip the pancakes and then cook again until that side is golden brown.
- Tip: Clean out the pan after each pancake batch and add new butter. This will help prevent the butter from burning.
- Continue until all pancakes are cooked. Serve warm with your favorite toppings!
Nutrition Facts : Calories 230 kcal, Carbohydrate 21 g, Protein 6 g, Fat 14 g, ServingSize 1 serving
CHEESY LEFTOVER MASHED POTATO PANCAKES
Steps:
- Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
- Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
- Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
- Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
- Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
MASHED-POTATO PANCAKES
Provided by Florence Fabricant
Categories side dish
Time 15m
Yield 18 pancakes to serve 4 to 6
Number Of Ingredients 10
Steps:
- Mix mashed potatoes with cream, eggs, flour, parsley, chives, salt and the pepper to taste.
- Heat two tablespoons of the butter in a large skillet. Form two-and-a-half- to three-inch rounds of potato batter in the skillet and fry the pancakes until golden, turning to brown both sides. Keep finished pancakes warm. Continue until all the batter is used, adding more butter to the skillet as needed.
- Serve at once with sour cream on the side.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 98 milligrams, Sugar 0 grams, TransFat 0 grams
MASHED-POTATO PANCAKES
Categories Potato Breakfast Side Vegetarian Quick & Easy Pan-Fry Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- In a bowl combine well the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, the marjoram, the liver, and salt and pepper to taste. In a large heavy skillet heat 1/8 inch of the oil over moderately high heat until it is hot but not smoking and in it fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Transfer the pancakes as they are cooked to paper towels to drain and if desired keep them warm on a rack set on a baking sheet in a preheated 250°F. Serve the pancakes as an accompaniment to meat, poultry, or eggs.
LEFTOVER MASHED POTATO PANCAKES
Crispy golden brown Leftover Mashed Potato Pancakes are a quick and easy way to recreate leftover mashed potatoes
Provided by Samantha
Categories Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- In a large non-stick frying pan, melt 1 tbsp butter over medium heat.
- While melting butter, in a large bowl, mix together (or mash together) mashed potatoes, milk, remaining 1 tbsp of butter (preferably melted and slightly cooled), cheese (if using) and the white pieces of sliced green onion.
- Using a 1/4 cup measure device (or ice cream scoop) add pancakes to heated pan and press down slightly to create a round shaped pancake that is about 1/4" thick.
- Cook without flipping for 10-12 minutes or when the bottom is golden brown and crispy. Allow the other side to cook for 8-10 minutes. Remove from pan and drain on a paper towel lined plate.
- Serve immediately with remaining green onion pieces, sour cream or an egg on top.
- Pancakes can be reheated in the oven for 5-8 minutes at 350° F or in the microwave (although the exterior won't be as crispy in the micro).
Nutrition Facts : Calories 108 kcal, Carbohydrate 17 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 52 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
MY CRISPY MASHED POTATO PANCAKE
Using leftover mashed potatoes and just a few basic ingredients, you can fry up this delightful and inexpensive dish in a snap.
Provided by LINDASGARDENSIDE
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 15m
Yield 3
Number Of Ingredients 6
Steps:
- Combine potatoes, eggs, flour, and garlic powder in a bowl.
- Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 26.9 g, Cholesterol 126.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 469.6 mg, Sugar 2.4 g
MASHED POTATO PANCAKES
Leftover mashed potatoes are transformed into cheesy, savory pancakes with a fluffy interior and a crispy exterior. Make them for breakfast, serve them as a side or enjoy as a snack.
Provided by Nick Evans
Categories Brunch
Time 40m
Number Of Ingredients 9
Steps:
- Set up your cooking station: Place a few paper towels on a large plate. You will transfer the pancakes to the paper towel lined plate as you fry them.
Nutrition Facts : Calories 542 kcal, Carbohydrate 27 g, Cholesterol 77 mg, Fiber 2 g, Protein 11 g, SaturatedFat 9 g, Sodium 710 mg, Sugar 2 g, Fat 44 g, UnsaturatedFat 0 g
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