Here’s another delectable recipe featuring one of my favorite vegetables: potatoes. These Mashed Potato Pancakes are an amazing side dish perfect for any occasion, especially on busy days. For this, I used about 3 small potatoes and boiled them with their skin on, let them cool a little and then mashed them to get my good cup of mashed potatoes.
You can boil the potatoes a day ahead, refrigerate them, and then whip up the pancakes just before serving. It only takes a few minutes, and you’ll have delicious, crispy potato pancakes that are not only tasty but also healthy.
How to make mashed potato pancakes
Begin by mixing mashed potatoes, egg, flour, onions, salt, and pepper in a large bowl using a fork.
On a plate, add about 2 tablespoons of flour. Fill an ice cream scoop with the mixture and form the pancakes with your hands, then pass them in the flour to coat lightly.
Heat oil over medium-high heat in a nonstick pan. Cook the pancakes on each side for about 4 to 5 minutes until they are golden brown.
Once cooked, remove the pancakes to a plate lined with paper towel to remove excess oil.
Serve the pancakes warm with sour cream or your favorite dipping sauce or alongside a salad. Hope you will enjoy these Mashed Potato Pancakes and don’t forget to tag me on Instagram if you try it out.
For more potato dishes check our full collection of Potato Recipes.
Mashed Potato Pancakes
Ingredients
- 1 cup mashed potatoes (about 3 small potatoes)
- 1 egg
- 1 tbsp whole wheat flour
- 1/4 cup green onions (about 2 spring onions )
- 1/2 tsp salt
- Freshly ground black pepper
- 2 tbsp olive oil
Instructions
- In a large bowl, using a fork, stir together mashed potatoes, egg, flour, onions, salt and pepper.
- In a plate add about 2 tbsp of whole wheat flour. Fill an ice cream scoop with the mixture and form the pancakes with your hands and pass them in a little flour.
- Heat oil over medium high heat in a nonstick pan. Cook pancakes on each side for about 4 to 5 minutes until golden brown.
- Remove the pancakes to a plate lined with paper towel to remove excess oil.
- Serve warm with sour cream or your favorite dipping sauce or salad.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I enjoyed this recipe. Didn’t have ability to buy green onions so substituted dried chives. I’ll try to get green onions next time!
So glad you enjoyed the recipe Glenna:)