Potato Pancakes

Total Time:
17 min
5 min
12 min

8 servings

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

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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    Making these without salt is a travesty.
    Yes Very Yummy!!I Put Some Shredded Cheddar cheese in them with the onion ,Pepper Salt!!Browned them in Olive Oil!!
    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.
    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.
    Makes you slap your grandmom
    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!!
    To not have spices listed such as granulated garlic/ onion is a mistake. Also, this recipe has the basic flaw of most recipes I've tried for pot. pancakes and that is they easily fall apart even after being well cooked. This lies with the recipe and not the cooking technique as there is just not enough binders.
    Recently started using this recipe in my restaurant. We added to the recipe; 1/4 tsp Salt, 1/4 tsp Garlic Powder, a pinch of Black Pepper and 2 Tbsp Bacon grease. We serve these for Breakfast, two per order topped with an egg on each, 2 slices of Bacon and Tomato Slices. It's one of our best sellers.
    it worked out well I added Bacon bits and cooked it in the Fat of the Bacon
    Very good recipe. I would suggest that you add "House Mix"(Garlic powder, salt, and pepper. The "House Mix" was like night and day. It made the pancakes significantly better. Can't wait to have these again!
    Fast, easy, tasty! Resist the temptation to flip too early.
    Really nice way to use left-over mashed potatoes. Used Combo Loco packaged garlic mashed potatoes from HEB. Added one chopped green onion and 2-3 tablespoons small dice onion. Griddle was medium heat and cooked golden brown. TIP: Wait until it gets golden brown before turning, turn and smash down. Let this side cook to golden brown and then turn again to finish cooking.
    This recipe was great. Simple and classic. Great flavor. Easy to do. Try not to flip too early, you will not end up with a pancake shape!
    Fantastic - made them with leftover chive mashed potatoes. Such a versatile recipe with endless possibilities.
    These were so good the people from food network should taste it then they will see what they were missing
    Oh yeah these were awesome!! I added bacon and fried the pancakes in the bacon grease that was just made and BAM!!! Also substituting the flour with Bisquick mix helps too!!! Yummmyyyy!!!!
    Very easy and tasty for a quick dinner.
     I added green onions and garlic powder, and used Panko breading instead of flour.
     Even added some grated cheddar cheese to some of the pancakes.
     Served up with pork chops and homemade applesauce.
    All i can say is WOW! You guys have really got the grove for cooking and entertainment! I'm not much of a cook,just the basic boiled bean and rice or stew for the family. You guys really make it fun Thank You! Beth Moon
    I decided to omit the onions, cook them in butter and serve them with applesauce for an easy use of thanksgiving leftovers! just like my German grandmother made. yum. also, adding bacon is great too.
    I added another egg, a bit more flour and more onion. I think I had more than 4 cups potatoes. Anyway, they were perfect, cooked on griddle in butter not oil, and it went perfect with brown beans and corn bread.
    Just like Mom made!
    These were very similar to the "leftover mashed potato" pancakes that my Mom made when I was a kid. My leftover potatoes had bacon in them, so they were perfect for breakfast. I agree with the other reviewer, you must watch the flour and onions (I used minced shallots), because the recipe is written for 4 cups of potatoes and I didn't have that much. Easy to do; a real keeper.
    Don't overdo the flour. I substituted chives for onions. I added some color interest.
    This recipe is easy and provides a perfect potatoe pancake
    I made them with leftover mashed potatoes that contacted sour cream in them. Despite adding some salt and pepper I thin k the recipe could have used just a little more flavor or a kick. I agree with the previous poster that it better to make them a little thinner. Next time I make the recipe I am going to grate the onion since the chopped onions didn't seem to fully cook and added a different texture than I like in my potato pancakes.
    my kids love them can make them almost anytime
    Very yummy. We didn't change a thing.
    Despite what previous reviewer said, many restaurants use leftover mashed potatoes to make potato pancakes (I certainly did in my restaurant).
     Excellent recipe. Make them thin, add salt and pepper, cook 6-7 minutes on each side.
    These are really good. Easy to make. My family loves them.
    I love this version of potato pancakes. You use day old mashed potatoes, otherwise the potatoes don't hold their shape very well when you fry them. It's a different consistency than using hash brown potatoes, but I actually prefer it. They actually taste like potato pancakes rather than piles of hash browns. Yum!
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