My Crispy Mashed Potato Pancake Recipe
Using leftover mashed potatoes and just a few basic ingredients, you can fry up this delightful and inexpensive dish in a snap.
I had about 2 cups of leftover mashed in the fridge from Thanksgiving and this was EXACTLY what I was craving. I looked around because my first impulse was to make patties and bread them but I wasn't really wanting to deal with the mess. Anyone who says that they are not getting crispy pancakes, 2 steps: 1. make sure your pan is HOT, I had it preheated at about med high & 2.) put a T. or 2 of olive oil in the pan so it has something to fry/crisp in. Sour cream is the perfect topper. Great breakfast.
These quick and easy potato cakes will have all the family members coming back for more. Just gather six simple ingredients for a tasty treat!
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.
I tried to stick to the recipe pretty much but did alter a few things. I took the advice of some of the others who said use only one egg, and I added real crispy bacon bits to my pancakes. I also seasoned to my liking. When they were done, I loved the way they looked but when I tasted them the flour seemed to over power the taste. Disappointed, I couldn't finish it but I knew what I did wrong and so I'll pass that on to you so as to not make the same mistake. I placed my pancakes on a bed of light flour before frying, believing that would help keep them together and fry better however, it compromised the taste so I look forward to trying this again missing that step. Overall, this is a great recipe and I'm going to give it another try. Hopefully with better results.
I added a little milk but only because I had about a half a cup more then the recipe called for and didn't want to waste the half a cup. I used left over instant mashed potatoes that already had seasoning in them. Next time I rather add my own seasonings
I am giving this four stars just because I made a few small changes. Our mashed potatoes were already rather seasoned, so I didn't add anything mentioned here. I did add about a 1/2 cup of shredded cheddar cheese, though! Yum! This was really good. I topped my patties with sour cream after they came out of the skillet, too! Will definitely make again and again!
This recipe definitely needs more flour when its being made with leftover mashed potatoes. Leftovers usually already have extra liquid added, and the eggs add even more. You need at least a third to half a cup of flour to hold it together. I recommend self rising flour, or add about a teaspoon each of baking soda and salt.