Crispy Mashed Potato Pancake Recipes

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CRISPY POTATO PANCAKES



Crispy Potato Pancakes image

Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 medium potatoes, peeled
1 egg
1/3 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Canola oil

Steps:

  • Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

CRISPY POTATO PANCAKES



Crispy Potato Pancakes image

Need a tasty side for any meal of the day? These are the route to go. I tried this recipe in my culinary class and they were amazing! Everyone raved about their excellent texture and flavor!

Provided by maf13456

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 9

2 pounds potatoes, peeled and coarsely shredded
2 onions, minced
3 eggs, beaten
¼ cup all-purpose flour
1 tablespoon baking powder
1 teaspoon lemon juice
1 pinch ground nutmeg, or to taste
salt and ground black pepper to taste
¼ cup vegetable oil

Steps:

  • Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
  • Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 34.6 g, Cholesterol 93 mg, Fat 11.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 213.5 mg, Sugar 3 g

CRISPY MASHED POTATO CAKES



Crispy Mashed Potato Cakes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 large Idaho potatoes, 2 pounds total weight
3 to 4 ounces cream cheese
2 tablespoons sour cream
2 scallions, very finely chopped
2 teaspoons lemon zest
1 egg, lightly beaten
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter

Steps:

  • Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
  • Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.

CRISPY CHEESY LEFTOVER MASHED POTATO PANCAKES



Crispy Cheesy Leftover Mashed Potato Pancakes image

I love taking leftovers and giving them a makeover for their second appearance at our table. These Crispy Cheesy Leftover Mashed Potato Pancakes are one of my favorite ways to use up leftover mashed potatoes.A nice crispy crust with a soft mashed potato pillow in the center. Yum!BUT, you need to start with good mashed potatoes. My Creamy Mashed Potatoes recipe was perfect for this use. I used green onions because I liked the color, but feel free to use a finely chopped or grated white onion if you prefer those.

Provided by admin

Categories     Appetizers

Number Of Ingredients 9

3 cups chilled leftover mashed potatoes
1 cup shredded cheddar cheese (or mozzarella cheese)
2 Tbsp. chopped scallions, green and white parts
1 egg, lightly beaten
3 Tablespoons all-purpose flour
3/4 cup bread crumbs or all-purpose flour for dredging
Pinch of salt and black pepper
Vegetable or Canola oil- for pan-frying
Sour cream- for serving

Steps:

  • In a large mixing bowl, stir together the mashed potatoes, cheese, scallions, egg and flour until combined.
  • To make equal size pancakes, use an ice cream scoop or 1/4 cup measuring cup. Gently flatten the ball into a thick pancake with your hands.
  • Place bread crumbs in a bowl. Take one potato cake and dredge in bread crumbs; place in frying pan. Cook until well browned on the bottom. Turn cakes over and cook until browned on the other side.
  • Add more oil to the pan as needed between batches. Make sure to not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.
  • Transfer the pancakes to a paper towel-lined plate to observe excess oil.
  • Serve the potato pancakes topped with sour cream
  • Enjoy!

MY CRISPY MASHED POTATO PANCAKE



My Crispy Mashed Potato Pancake image

Using leftover mashed potatoes and just a few basic ingredients, you can fry up this delightful and inexpensive dish in a snap.

Provided by LINDASGARDENSIDE

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 15m

Yield 3

Number Of Ingredients 6

2 cups cold mashed potatoes
2 eggs, lightly beaten
1 tablespoon all-purpose flour
⅛ teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon chopped fresh chives

Steps:

  • Combine potatoes, eggs, flour, and garlic powder in a bowl.
  • Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 26.9 g, Cholesterol 126.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 469.6 mg, Sugar 2.4 g

CRISPY MASHED POTATO PANCAKE



Crispy Mashed Potato Pancake image

From Scottsdale, Arizona, Mary Schuster shares her tasty secret for using up leftover mashed potatoes. With just a few basic ingredients, she can fry up this delightful dish for only 20¢ per serving.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 3 servings.

Number Of Ingredients 5

2 cups cold mashed potatoes (prepared with milk and butter)
1 egg, lightly beaten
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 tablespoon olive oil

Steps:

  • Combine the first four ingredients; mix well. In a small skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cover and cook for 8 minutes or until bottom is crispy. Invert onto a serving plate.

Nutrition Facts : Calories 214 calories, Fat 12g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 434mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.

LEFTOVER MASHED POTATO PANCAKES



Leftover Mashed Potato Pancakes image

Crispy golden brown Leftover Mashed Potato Pancakes are a quick and easy way to recreate leftover mashed potatoes

Provided by Samantha

Categories     Side Dish

Time 25m

Number Of Ingredients 5

4 cups mashed potatoes ((this equals 1 x 1.5 lbs bag of The Little Potato Company potatoes))
2-8 tbsp milk (OR cream OR broth)
2 tbsp unsalted butter, divided (OR olive oil)
1/2 cup grated cheddar cheese (optional)
1 medium green onion, thinly sliced (white and green pieces divided)

Steps:

  • In a large non-stick frying pan, melt 1 tbsp butter over medium heat.
  • While melting butter, in a large bowl, mix together (or mash together) mashed potatoes, milk, remaining 1 tbsp of butter (preferably melted and slightly cooled), cheese (if using) and the white pieces of sliced green onion.
  • Using a 1/4 cup measure device (or ice cream scoop) add pancakes to heated pan and press down slightly to create a round shaped pancake that is about 1/4" thick.
  • Cook without flipping for 10-12 minutes or when the bottom is golden brown and crispy. Allow the other side to cook for 8-10 minutes. Remove from pan and drain on a paper towel lined plate.
  • Serve immediately with remaining green onion pieces, sour cream or an egg on top.
  • Pancakes can be reheated in the oven for 5-8 minutes at 350° F or in the microwave (although the exterior won't be as crispy in the micro).

Nutrition Facts : Calories 108 kcal, Carbohydrate 17 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 52 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

MASHED POTATO PANCAKES



Mashed Potato Pancakes image

Leftover mashed potatoes are transformed into cheesy, savory pancakes with a fluffy interior and a crispy exterior. Make them for breakfast, serve them as a side or enjoy as a snack.

Provided by Nick Evans

Categories     Brunch

Time 40m

Number Of Ingredients 9

2 cups leftover mashed potatoes
1 large egg
1/3 cup all-purpose flour
2 tablespoons chives, minced
1 cup cheddar cheese, grated
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup neutral oil, or butter, for frying
Sour cream, for serving

Steps:

  • Set up your cooking station: Place a few paper towels on a large plate. You will transfer the pancakes to the paper towel lined plate as you fry them.

Nutrition Facts : Calories 542 kcal, Carbohydrate 27 g, Cholesterol 77 mg, Fiber 2 g, Protein 11 g, SaturatedFat 9 g, Sodium 710 mg, Sugar 2 g, Fat 44 g, UnsaturatedFat 0 g

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