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
INSTANT POTATO PANCAKES
These crispy, crusty, delicious potato pancakes are nothing more than cold instant mashed potatoes shaped into patties and browned in butter. A sprinkle of chives adds color and flavor.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated. Stir in 1 tablespoon of chopped chives; season with black pepper and cayenne pepper.
- Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
- Divide potato mixture into four equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.
- Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 8.3 g, Cholesterol 54.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 4.6 g, Sodium 345.5 mg, Sugar 0.4 g
LATKES (POTATO PANCAKES)
Make and share this Latkes (Potato Pancakes) recipe from Food.com.
Provided by Teresa Johnson
Categories Breakfast
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Wash and peel the potatoes.
- Grate the potatoes with a grater or food processor.
- (You can grate them into a bowl of salted water to keep them from discoloring. Otherwise they discolor about as fast as you can grate them, although it doesn't hurt anything if you use them right away). Drain off all liquid, and squeeze the excess liquid out by hand.
- (Do this even if you don't soak them in the salted water.) Beat the eggs and mix with the grated potatoes and other ingredients, except the oil.
- Heat about 1/2 inch of oil in a skillet over medium high heat until very hot.
- Drop potato mixture by heaping tablespoons into oil (about 4 at a time).
- Use a pancake turner to flatten them out.
- Fry to golden brown on both sides (about 3 minutes per side).
- Drain on paper towels.
- Serve topped with applesauce or sour cream.
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
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.
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
CRISPY MASHED POTATO PANCAKE
From Scottsdale, Arizona, Mary Schuster shares her tasty secret for using up leftover mashed potatoes. With just a few basic ingredients, she can fry up this delightful dish for only 20¢ per serving.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- Combine the first four ingredients; mix well. In a small skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cover and cook for 8 minutes or until bottom is crispy. Invert onto a serving plate.
Nutrition Facts : Calories 214 calories, Fat 12g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 434mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.
INSTANT MASHED POTATO PANCAKES
I know that purists will be horrified, but these are quick, easy and delicious for a work night dinner. Serve with applesauce and/or sour cream. These do not require much oil, and can easily be fried on a hot griddle, to make them faster. Just brush the griddle with oil before placing the batter. Instead of chopping the green onion, just snip it into rings with kitchen shears. (My sister says that the milk can be replaced with chicken stock, but I have not tried it).
Provided by MJaz9053
Categories Breakfast
Time 15m
Yield 12 medium pancakes, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine potato flakes, baking powder and flour in a medium bowl. Mix well.
- Combine milk (or stock), eggs and oil in another bowl. Beat well.
- Add green onion and spices to wet ingredients.
- Pour wet ingredients into dry.
- Using a fork, blend until large lumps are gone. Batter should be slightly lumpy.
- In 10 inch nonstick skillet heat oil or heat griddle to about 375 degrees
- Drop 1/3 c.batter into skillet or onto griddle.
- Cook until bottoms of pancakes are browned and bubbles on surface begin to break. Flip pancakes and brown other side.
- Remove to serving plate and serve with applesauce and/or sour cream.
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4.8/5 (38)Total Time 28 minsCategory Brunch, Side DishCalories 137 per serving
- MAKE POTATO MIXTURE AND PANCAKES: Combine all potato pancake/latke ingredients in a medium bowl. Mix well. Taste and adjust seasoning. Using your hands, form mixture into about 12 balls about 2-2 1/2 inches in diameter for medium latkes. Place dredging flour on a plate. Roll each ball in flour, move it to a cutting board and press down to form a latke 1/2 inch thick. Repeat with all 12 balls.
- FRY POTATO PANCAKES/LATKES: Heat large skillet (cast iron if you have) to Medium heat. Add 2 teaspoons butter and 2 teaspoons oil. When sizzling, add half the latkes. Don't overcrowd pan. Fry for about 3-4 minutes, flip over and fry another 3-4 minutes. Drain on plate lined with paper towel. Heat the remaining butter and oil. Repeat with remaining potato pancakes/latkes.
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