Potato Pancakes

Total Time:
17 min
Prep:
5 min
Cook:
12 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 cups mashed potatoes (better to use day old mashed potatoes)
  • 1/2 cup chopped onions
  • 1 egg
  • 1/4 cup flour
Directions

Mix all ingredients together. Use an ice cream scooper to pick up mixture and drop on an oiled grill or iron skillet. Cook until 1 side browns. Then flip it over and press patty down. Cook other side until it browns. Cook on each side for 5 to 6 minutes.

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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4.4 34
These pancakes did not stay together and needed salt and pepper... good taste (with salt and pepper), but were hardly "pancakes." item not reviewed by moderator and published
These are an excellent way to use up mashed potatoes. A couple of notes, gleaned from other reviewers: 1. I added seasoned salt, salt, pepper, and garlic powder. 2. I only had 2 c. potatoes; I lightly beat an egg and discarded half and also cut the flour in half. I still used 1/2 c onions. 3. Using an ice cream scoop is a great idea. Flip and flatten AFTER the first side is cooked. You can easily see the underside brown. Don't crowd them, and use at least 1/8" of medium hot oil in the bottom of your fry pan. They are a bit fragile to turn over; we kept the first batch warm in a 200 degree oven while the second batch cooked. They were great with sour cream! item not reviewed by moderator and published
Put it in the waffle maker and it was great. item not reviewed by moderator and published
Awesome! I was making this for myself with leftovers. But family found out (which was ok because it made so much) they devoured them. Kids said I should make this all 3 meals a day. I think the key is to mix well (I used a hand mixer). I also used a cookie scoop (mini ice cream scoop) to keep them a manageable size. item not reviewed by moderator and published
Making these without salt is a travesty. item not reviewed by moderator and published
Yes Very Yummy!!I Put Some Shredded Cheddar cheese in them with the onion ,Pepper Salt!!Browned them in Olive Oil!! item not reviewed by moderator and published
My first batch didn't hold together at all, so I mashed it back into the rest of the mashed potatoes and added more flour and an extra egg. Then they held together enough so that they could be flipped without falling apart and sticking to the spatula. I also added a sprinkle of garlic powder and some fresh dill to kick up the flavor. item not reviewed by moderator and published
Since I’m a guy I used about 2 Cups instant mashed potatoes with only flour and an egg. Heated oil my in trusty Revere Ware stainless skillet and the pancakes turned out great with no breaking apart mess. This is the first time I've ever had any success with potato pancakes. Salted and dipped in ketchup they’re alright. item not reviewed by moderator and published
Makes you slap your grandmom item not reviewed by moderator and published
I have tried many recipes for potato pancakes. All have been tasty but didn't hold together all! This recipe is my new go to! They held together wonderfully. I had leftover garlic and herb mashed potatoes, I added some fresh minced garlic, fresh chopped parsley and a little extra seasoning to my potatoes. (I find you need it even if your mashed potatoes were perfectly seasoned because of the added flour and egg.) I heated a little oil and butter in a cast iron skillet. They were awesome!! item not reviewed by moderator and published

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Potato Pancakes

Recipe courtesy of Trisha Yearwood