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Mashed-Potato Pancakes

Mashed-potato pancakes, crisp on the outside and tender within, are a great way to use up leftover mashed potatoes.

  • yield: Makes 6

Ingredients

  • 2 cups mashed potatoes
  • 1 large egg
  • 1/4 cup grated Parmesan
  • Coarse salt and ground pepper
  • 1 teaspoon vegetable oil

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Everyday Food, April 2010

Reviews (3)

  • 28 Sep, 2011

    Don't go go the bother of boiling the potatoes and the mashing! A far simpler and tastier way is:
    1. Prick a few holes in 2 inch diameter potatoes, dampen them and wrap in a paper towel with some salt and pepper.
    2 Microwave them for 2 to 3 minutes, depending on size.
    Cool and place whole on cutting board.
    4. Press down on top of each with a fry pan or skillet to make 1/2 inch pancakes.
    5. Season with salt and pepper or as desired.
    6. Heat an oiled cast iron skillet on the grill and sear them.

  • 22 May, 2010

    I like add baccon biy's ans serve with eggs over easy for breakfast.
    Poached eggs are also good.

  • 21 May, 2010

    I often make these but add green onions and serve with sour cream.