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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

Source: Everyday Food, April 2010


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


  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. 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.

Reviews Add a comment

  • jdee0946
    22 MAY, 2010
    I like add baccon biy's ans serve with eggs over easy for breakfast. Poached eggs are also good.
  • AuntieChar
    21 MAY, 2010
    I often make these but add green onions and serve with sour cream.