Leftover Mashed Potato Pancakes

"This recipe was recently submitted to a news group to which I belong. I think it is very good and hope you like it, too. Preparation time in the kitchen is just a few minutes. When the big meal is through, this is a tasty way to use up the leftover mashed potatoes."
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Leann T. photo by Leann T.
photo by daddy1947 photo by daddy1947
photo by richardmartin620 photo by richardmartin620
photo by ParkerP photo by ParkerP
Ready In:
35mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
  • Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
  • Make sure the mixture is not too thin.
  • Pour 1/4 cup batter into hot pan; brown on both sides.
  • Enjoy with sour cream or applesauce.
  • Enjoy!

Questions & Replies

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  1. Kiley S.
    This might be a dumb question, but should you heat up your left over mashed potatoes before mixing in the egg, flour, etc??
     
  2. vrobaldo
    How can I find out the nutrition facts (to figure out Weight Watchers points) on your recipes? I love these pancakes, they are more "caloric" than I would want but if I know the fat, fiber, carbo and protein (same goes for all recipes) I can substitute some ingredients and save calories. Love your site! Thanks.
     
  3. Christopher G.
    I can never get these to work! They always fall apart when I flip them! Just threw away another batch in complete frustration. I cook for a living but not for the life of me can I get these right! The only thing I can think is there is too much oil. A friend told me to shallow fry them.
     
  4. ThursdayChild
    Has anyone made these with a contact grill or panini grill so both sides cook at once? I'm going to try it tonight and have no idea what temp to put it on. My contact grill did not come with a cookbook or temperature recommendations. ?? I can set them at different temps so I will set the top one slightly higher and adjust it so it doesn't smash too flat. Hopefully, spray oil will work. Anyone have an idea what temps I should try? Thanks.
     
  5. John C.
    It calls for 1 to 2 eggs, how do i know how many?
     
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Reviews

  1. daddy1947
    I have been trying to make leftover mashed potato cakes as good as my Mother's for years without success. This recipe hit the mark! I made it just as written adding 2 green onions finely chopped. My Mother always put a little nutmeg in hers and I was disappointed to find that I was out of it. Next time I make this I will be sure to have a bit of nutmeg. Thanks for posting such a great recipe.
     
    • Review photo by daddy1947
  2. John B.
    In talking with a well schooled woman of the culinary arts the results for this recipe are based on the cooks leftover mashed potatoes. Some women make them way to runny or rather they have too much liquid, while others make them dry. Rather than expressing disappointment in the recipe the best thing would be for the person making this dish to look at their ingredients. I followed the recipe to the letter and not problems. I even added onions to the mashed potatoes. Less eggs for watery mash ans more eggs for dry mash. They fry up very nicely and DO NOT fall apart. I stuffed mine with sausage. Great recipe
     
  3. richardmartin620
    I loved these as a kid and learned to make them by watching my mom. The amount of flour and eggs to use depends on how creamy or chunky your potato’s are.
     
    • Review photo by richardmartin620
  4. Molly Schneider
    My mother used to make these, and this recipe is very like hers (she never added cheese, though--don't know why, because adding cheese sounds yummy). These are great slathered with butter. Thanks for submitting it.
     
  5. ParkerP
     
    • Review photo by ParkerP
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Tweaks

  1. Katie B.
    I had been staring at left-over parsley potatoes and debating whether to serve them for the 3rd night, and decided no, I would see how else I could use them. This recipe was the inspiration and it worked beautifully. I didn't have quite 2c of potatoes, so I improvised on the proportions. I hand-mashed the potatoes that were already cooked and had their skins still on. Cooked 1/2 of onion chopped until translucent and removed from pan. Stirred in salt and pepper (the potatoes already had garlic and parsley in them) added 1 egg, 1/4 c Parmesan, and about 1/3 c flour to get the right consistency. I added back the onions and spooned into a non-stick pan over med. flame glistening with 1 pat of butter. They were WONDERFUL. The small pieces of skin added great texture and flavor. I topped mine with a thinly sliced tomato from the garden--the first one of the season. Heaven!
     
  2. tparbs
    Fry in bacon grease! :-D
     
  3. Suzanne S.
    Added Sour cream with fresh chives and parsley. Yum
     
  4. Patrick D.
    serve with apple sauce and butter
     
  5. Kelly Corry B.
    What egg substitute is best
     

RECIPE SUBMITTED BY

Volunteer at the Senior Center
 
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