Mashed Potato Pancakes
My mother-in-law used to make these potato pancakes and they were always a favorite of mine. They are so easy to make and they are a great way to use up leftover mashed potatoes.
My mother-in-law used to make these potato pancakes and they were always a favorite of mine. They are so easy to make and they are a great way to use up leftover mashed potatoes.
- Carbohydrate 23.6828816666667 g
- Cholesterol 36.65 mg
- Fat 10.441455 g
- Fiber 1.5606166763703 g
- Protein 3.92492166666667 g
- Saturated Fat 1.13415733333333 g
- Serving Size 1 1 Serving (109g)
- Sodium 301.321333333333 mg
- Sugar 22.1222649902964 g
- Trans Fat 0.724092166666666 g
- Calories 204 calories
Step-by-step
- Set your skillet to medium-high temperature and add your oil. If I made bacon with breakfast I will always fry the pancakes in the leftover bacon grease; if I do this I do not add any salt to the mix.
- In a medium bowl mix the mashed potatoes and egg together until fully mixed.
- Add flour, onion, parsley, salt, and pepper and mix well - batter should appear thick.
- Dollop heaping tablespoons onto the heated surface and flatten the batter with a spoon (forming a pancake).
- Cook for 1-2 minutes per side (or until golden brown). Once you flip for the first time flatten the cakes down pretty hard with a spatula so the mashed potatoes will flatten and cook better.
Crisp exterior crusts encase a tender, steaming interior of seasoned starch when these flattened patties meet hot oil in a preheated skillet. Achieving that ideal textural contrast depends entirely on managing the moisture content of the base potatoes before any flour is incorporated. Thoroughly chilling leftover batches in the refrigerator for at least two hours firms up the starches, preventing the patties from dissolving into the pan when they encounter the heat. Incorporating all-purpose flour provides the necessary structural matrix to bind the starch granules together, though adding too much will yield a heavy, rubbery bite instead of a delicate exterior crunch. Home cooks frequently make the mistake of overcrowding the cooking surface, which lowers the oil temperature and results in steamed, soggy edges rather than a uniform golden-brown crust. Maintaining medium-high heat ensures the fat sizzles actively upon contact, allowing the exterior to crisp within one to two minutes per side without burning the minced raw onions folded inside. Rendering bacon fat in the skillet offers a flavorful alternative to neutral vegetable oil, though adjusting the added sodium becomes necessary since cured pork products contribute significant salt. Portioning the thick batter with a spoon into even mounds guarantees consistent internal cooking temperatures across every piece in the batch.
