Mashed Potato Pancakes

Mashed Potato Pancakes is a smart recipe to have on hand because it uses leftover prepared mashed potatoes as its base. It makes for a nice, warm breakfast on a cold fall day. For both reasons, it is the perfect day-after-Thanksgiving breakfast. We serve the pancakes with little cups of applesauce or a slightly tart jelly.

The linked recipe has changed from the original. What follows is the recipe as I originally printed it.

Mashed Potato Pancakes
from Gourmet Magazine


2 C mashed potatoes
1 large egg, beaten lightly
6 Tbs all-purpose flour
2 Tbs grated onion
2 Tbs chives
salt and pepper
vegetable oil


Preheat oven to 250 degrees.

In a bowl, combine the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, chives, and salt and pepper, to taste. In a large heavy skillet, heat 1/8 inch of vegetable oil over moderately high heat until it is hot but not smoking. Fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Serve with applesauce.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s