CHEESY LEFTOVER MASHED POTATO PANCAKES
Steps:
- Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
- Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
- Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
- Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do 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 and immediately sprinkle them with salt.
- Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
CRISPY MASHED POTATO CAKES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
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.
Provided by Thomas Danler
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- 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!
Nutrition Facts : Calories 266.9, Fat 3.7, SaturatedFat 1.4, Cholesterol 97.2, Sodium 670, Carbohydrate 49, Fiber 3.6, Sugar 3.3, Protein 8.8
POTATO PANCAKES
Steps:
- Mix all ingredients together. Use an ice cream scooper to pick up mixture and drop on an oiled grill or iron skillet. Cook until 1 side browns. Then flip it over and press patty down. Cook other side until it browns. Cook on each side for 5 to 6 minutes.
- Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
MASHED POTATO PANCAKES
Skillet-cook our Mashed Potato Pancakes with bacon and onions until crisp for cheesy and golden brown deliciousness. They're a Sunday morning favorite.
Provided by My Food and Family
Categories Pancakes
Time 20m
Yield 4 servings, 3 pancakes each
Number Of Ingredients 5
Steps:
- Cook and stir onion and bacon in large skillet on medium heat until bacon is crisp and onion is tender. Drain, reserving 1 Tbsp. of the drippings in skillet.
- Prepare Mashed Potatoes according to package directions. Add onion mixture, flour and egg; mix well.
- Heat reserved bacon drippings in skillet. For each pancake, spoon 1/4 cup of the potato mixture into skillet; smooth with back of spoon to create a 3-inch patty. Cook 2 minutes on each side or until crisp and golden brown on both sides.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 710 mg, Carbohydrate 36 g, Fiber 3 g, Sugar 7 g, Protein 11 g
MASHED-POTATO PANCAKES
Mashed-potato pancakes, crisp on the outside and tender within, are a great way to use up leftover mashed potatoes.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 6
Number Of Ingredients 5
Steps:
- In a large bowl, stir together mashed potatoes, egg, and Parmesan. Season with salt and pepper and mix well to combine (mixture will look wet). In a large nonstick skillet, heat vegetable oil over medium-high.
- In batches, drop heaping spoonfuls of potato mixture into skillet, pressing with a spatula to flatten slightly. Cook until golden brown on bottom, about 3 minutes. Gently flip and cook until golden brown on other side, 3 minutes. Repeat with remaining potato mixture and more oil.
POTATO PANCAKES
Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs
Provided by Good Food team
Categories Breakfast, Brunch
Time 45m
Yield Makes 12-15
Number Of Ingredients 9
Steps:
- If you've got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
- Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
- Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
- Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.
Nutrition Facts : Calories 75 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.7 grams sugar, Protein 3 grams protein, Sodium 0.2 milligram of sodium
MASHED POTATO PANCAKES
These are excellent for brunch. Try this as a side dish...serve these pancakes topped with carmelized onions! Wicked good..
Provided by Aroostook
Categories Breakfast
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat yolks, potato, milk and butter together.
- Sift and add dry ingredients until well mixed.
- Beat room temp egg whites until stiff.
- Fold gently into potato mixture.
- Fry on a hot greased griddle.
Nutrition Facts : Calories 105.3, Fat 3.7, SaturatedFat 2, Cholesterol 39, Sodium 250.2, Carbohydrate 14.6, Fiber 0.6, Sugar 3.7, Protein 3.3
POTATO PANCAKES
My mother used to used left over mashed potatoes to make these potato pancakes the next night for supper. She fried hers and they were quite delicious. However, baking is less messy.
Provided by Bev I Am
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- In large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring.
- Remove from heat.
- In a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, Tabasco and stir until mixture is firm.
- Form the mixture into 16 round pancakes and place on a large greased baking sheet.
- In a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes.
Nutrition Facts : Calories 202.9, Fat 8.7, SaturatedFat 4.7, Cholesterol 109.8, Sodium 326.5, Carbohydrate 25.2, Fiber 2.4, Sugar 3.7, Protein 6.1
LEFTOVER MASHED POTATO PANCAKES
This is a great recipe for leftover mashed potatoes. I never liked reheated mashed potatoes, but if you fry them in a pan as a potato pancake, they taste delicious. You might need to adjust the ingredients depending on how much mashed potatoes you have left over.
Provided by Karin50
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 13m
Yield 2
Number Of Ingredients 6
Steps:
- Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
- Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.
- Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 47.4 g, Cholesterol 101.3 mg, Fat 16.8 g, Fiber 4 g, Protein 8.8 g, SaturatedFat 5.9 g, Sodium 805.2 mg, Sugar 4.2 g
SMASHED POTATO PANCAKES
Ready, Set, Cook! Special Edition Contest Entry. Crispy potato pancakes studded with sundried tomatoes, green onions, cheese and bacon. Made so easily using Simply Potatoes.
Provided by under12parsecs
Categories Potato
Time 1h
Yield 12 cakes
Number Of Ingredients 15
Steps:
- Preheat oven to 425*.
- Mix Simply Potatoes with olive oil, garlic, herbs and salt and pepper to taste. Roast in the oven for 20-30 minutes, stirring every 10 minutes. You want the potatoes to be fork tender and carmelizing.
- Cool slightly and then smash potatoes somewhat with a fork, masher, or other utensil. There should be good sized chunks left. Stir in remaining ingredients (except butter and additional flour or breadcrumbs), adding enough flour so that you can form cakes. Refrigerate for 30 minutes or more.
- Shape into patties using about 1/4 cup of the potato mixture. Coat each patty lightly with flour or breadcrumbs depending on the texture you want (bread crumbs will give a very distinct crisp). If using breadcrumbs, you might consider dredging first in flour, then an eggwash (1 egg to 2 T milk), then crumbs.
- Melt enough butter in a nonstick skillet to lightly coat the bottom of the pan, fry each cake until golden and heated through. Enjoy as is, or top with sour cream and extra green onion, cheese and bacon.
Nutrition Facts : Calories 66.6, Fat 5.4, SaturatedFat 1.9, Cholesterol 22.7, Sodium 77.4, Carbohydrate 2, Fiber 0.2, Sugar 0.6, Protein 2.5
MY CRISPY MASHED POTATO PANCAKE
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
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
MASHED-POTATO PANCAKES
Categories Potato Breakfast Side Vegetarian Quick & Easy Pan-Fry Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- In a bowl combine well the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, the marjoram, the liver, and salt and pepper to taste. In a large heavy skillet heat 1/8 inch of the oil over moderately high heat until it is hot but not smoking and in it 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. Transfer the pancakes as they are cooked to paper towels to drain and if desired keep them warm on a rack set on a baking sheet in a preheated 250°F. Serve the pancakes as an accompaniment to meat, poultry, or eggs.
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MASHED POTATO PANCAKES - OLIVIA'S CUISINE
From oliviascuisine.com
- In a large bowl, combine the mashed potatoes, parmesan cheese, onion, 1/4 cup flour, egg, garlic powder and parsley. Season with salt and pepper and mix well until smooth. If the mixture is too thin, add more flour, 1 tablespoon at a time, until you can mold it into balls. Do not overdo it, as we are after soft, melt-in-your-mouth pancakes.
- Roll the dough into balls and flat them into 1/2-inch-thick pancakes. Add the remaining flour to a plate and dredge each pancake in the flour.
- Heat 1/4 cup of oil in a skillet over medium hear and fry the pancakes, in batches, until crispy and golden brown, about 3 minutes per side. Add more oil as needed. Transfer the pancakes to a paper towel-lined plate to soak up any excess grease.
LOADED MASHED POTATO PANCAKES - TURN LEFTOVERS INTO A TREAT!
From honestandtruly.com
- Once bacon cools, crumble or chop into matchsticks. In a bowl, mix together mashed potatoes, egg, bacon, cheese, flour, green onion, garlic, and pepper.
- Heat fry pan or griddle to medium, and lightly grease with leftover bacon grease. Scoop a quarter cup onto hot surface and spread gently.
FAVORITE MASHED POTATO PANCAKES - THE RECIPE CRITIC
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MASHED POTATO PANCAKES - TASTE AND TIPPLE - OTTAWA FOOD BLOGGER
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- In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 1.5 tablespoons of flour until combined. Using your hands, divide the mixture into 6-8 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
- Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
- Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
SOUTHERN MASHED POTATO PANCAKES - COOKS RECIPE COLLECTION
From cooksrecipecollection.com
- Drop batter into hot oil and fry until golden brown. I prefer smaller pancakes and use about 1/4 cup batter per pancake.
MASHED POTATO PANCAKES RECIPE | MYRECIPES
From myrecipes.com
- Preheat oven to 200°F. Stir together eggs, mashed potatoes, flour, butter, salt, pepper, and garlic powder in a medium bowl. Fold in cheese and scallions until just combined.
- Heat a large nonstick skillet over medium-high. Add 2 tablespoons of the oil to skillet; swirl to coat. Once oil shimmers, spoon 4 mounds (about 1/4 cup each) batter onto skillet, flattening each with a spatula to about 1/4-inch thick. Cook until golden brown and crispy, 2 to 3 minutes per side. Transfer potato pancakes to a wire rack set inside a baking sheet, and place in preheated oven to keep warm. Repeat process twice with remaining oil and batter.
AIR FRYER POTATO PANCAKES - THE FOOD HUSSY
From thefoodhussy.com
- In a large batter bowl, mix together leftover mashed potatoes (you want them cold), 1 grated russet potato, flour, cheese, egg and seasonings
MASHED POTATO PANCAKES - FOOD DOODLES
From fooddoodles.com
- Cut the potatoes into chunks and cover with water. I fill my 5 quart pot about 1/2 - 3/4 full with potatoes if that helps. Boil till tender when poked with a fork. The time this takes will depend on how small you cut the potatoes. Drain. Meanwhile, melt the butter in the pot used for the potatoes and add the spinach. Add the green onions and cook till the spinach is wilted, stirring well. Add the potatoes back into the pot and mash with a potato masher. I usually leave mine with a few lumps, but mash till your heart's content. Add in the milk and salt and mix well. Taste and add salt and milk as needed. The potatoes shouldn't be too dry. Serve as is or cool before making pancakes.
- To make pancakes, take about 4 - 5 cups of leftover cold or just cooled mashed potatoes and add two large eggs and 1/3 cup flour if desired. I forgot the flour this time but they would probably hold together better if they had it. Mix well. Also add a pinch more salt. Heat a skillet over medium heat and add a tiny bit of butter, about a teaspoon for the whole pan. Drop 1/3 - 1/2 cup at a time and then flatten to 1/2" with the back of a spoon or flipper. The mixture will be sticky and wet. Cook over medium for 7-9 minutes each side checking to see that the bottom is golden before flipping. Repeat with the remaining batter or save in the fridge for a couple days. Enjoy with ketchup, gravy or just plain.
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