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
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
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
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.
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
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.
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
Make and share this Mashed Potato Pancakes recipe from Food.com.
Provided by Ranikabani
Categories Breakfast
Time 40m
Yield 1 stack of pancakes
Number Of Ingredients 5
Steps:
- Combine first 4 ingredients.
- Gradually add the flour.
- Shape into 1-1/2 inch balls.
- Roll out on floured surface until 1/8 of an inch thick.
- Grill on moderately hot griddle until it bubbles and then flip over.
- Butter one side, sprinkle sugar on them and then rolled them up and eat them.
Nutrition Facts : Calories 1643.5, Fat 66.2, SaturatedFat 16.4, Sodium 2356.2, Carbohydrate 234.3, Fiber 15, Sugar 16.6, Protein 28.5
SCALLION MASHED POTATO PANCAKES
This recipe was created from our mound of leftover mashed potatoes from Thanksgiving! It's so easy and delicious! Even my picky son that eats only 15 things had 5 pancakes! Drizzle a bit more sesame oil over the pancakes for that extra splash of flavor. Great as a side dish to anything, and another alternative to potato latkes!
Provided by Leslie Goldsmith
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
- Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
- Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
- Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 12.9 g, Cholesterol 38 mg, Fat 9.1 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 142.6 mg, Sugar 1 g
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 SOUTHERN STYLE
On a rare occasion we have leftover mashed potatoes. Using recipe #27361 (the BEST), I added a modern twist to my mom's old Southern recipe. Increase or decrease onion, garlic, hot sauce, and S&P as to your preference. Crispy on the outside, soft on the inside. Bet you can't eat just one!
Provided by Southern Lady
Categories Breakfast
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In medium bowl combine all ingredients.
- Whisk together until combined well.
- Consistency should be similar to cornbread mixture.
- Heat skillet with a light layer of oil on medium-high heat.
- (Cast iron skillet browns beautifully).
- Spoon batter to form 3 1/2 to 4 inch rounds.
- Brown each side to a rich dark golden brown.
- Potato Pancakes should look like a thick regular pancake.
- Place on paper towel to drain excess oil.
- Don't stack on top of each other or the bottom pancakes will become soggy.
Nutrition Facts : Calories 77.7, Fat 2.1, SaturatedFat 0.9, Cholesterol 49.1, Sodium 325.6, Carbohydrate 11.7, Fiber 1, Sugar 1.2, Protein 2.9
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