Potato Pancakes

by Renee on October 8, 2013

Potato Pancakes | Magnolia Days

A pot roast is simmering in the slow cooker. Hunger builds with each pass into the kitchen. The aroma fills the air and stirs up images of the meal to come. Prep for the sides begin. Green beans are in a colander draining from a quick rinse. Potatoes are on the counter. Beside them are a trusty peeler and wax paper to catch the peels. A knife and cutting board are readied along with a pot of water. Mashed potatoes are soon to be made. A few extra taters in the pot means one thing: there will be leftovers to make potato pancakes.

Making potato pancakes is fairly simple. However, it is not simple to have an exact recipe. The reason is the variations of moisture and ingredients in mashed potatoes. The creamier they are from being made with butter and cream calls for more egg and flour to be added to the pancake mix. The butter and cream melts during cooking and can cause the pancakes to fall apart or be too soft. I test them by cooking one or two and adjust as needed.

Potato Pancakes | Magnolia Days

These pancakes are a great side dish. They are crispy on the outside and soft on the inside. Cooking them in a cast iron skillet seems to work best however any frying pan should do fine. Some mains dishes they go nicely with is ham steaks with madeira cream sauce or meatloaf.

What is your favorite leftovers re-make? Or do you usually only re-heat and serve them the same way? I do both and it all depends on the original dish. This one has been a favorite since I was a kid and something that makes a meal during the week a little more special.

Potato Pancakes

20 minutes

Makes 4 to 6 servings

Potato Pancakes

  • 2 cups leftover mashed potatoes
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour, plus more if needed*
  • Vegetable or canola oil for frying

Stir together mashed potatoes, eggs, and flour in a large bowl.

Heat 2 tablespoons oil in a large nonstick or cast iron skillet over medium-high heat, about 2 minutes.

Drop potato mixture into skillet at least 1 inch apart, measuring about 2 heaping tablespoons for each pancake. Gently press with a spatula to flatten.

Cook until you can see the edges of the bottom are crisp and golden brown, about 3 minutes. Very carefully flip pancakes to the other side (they come apart easily).

Cook until the second side is also browned and crisp. Transfer pancakes to a paper towel lined plate or serving platter.

Repeat with remaining potato mixture adding more oil to the pan between batches as needed.

Notes

*You may need to add more flour to the mixture if your mashed potatoes were made with a lot of butter and/or cream. You can test the mixture by frying one first and if it is too soft (won't hold together after frying) then add more flour (1 to 2 tablespoons).

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{ 26 comments… read them below or add one }

Paula @ Vintage Kitchen Notes October 8, 2013 at 7:06 am

Mmm…these are my idea of a brunch pancake! I used potatoes for the first time ages ago in a bread recipe, and really, really like it. I can well imagine how good these would be Renee! And no more leftover mashed potatoes.

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Renee October 8, 2013 at 2:15 pm

Thanks Paula and now I need to try using them in a bread recipe. I do enjoy a good potato bread.

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Susan October 8, 2013 at 12:28 pm

It’s interesting, every time I try to use up leftover mash potatoes in this fashion the cakes always fall apart! Maybe I don’t use enough eggs. I’m going to have to try your method next time. Or perhaps it’s my jewish heritage that’s getting in the way saying ” you must shred, shred the potatoes to make them into pancakes”!

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Renee October 8, 2013 at 2:18 pm

My mashed potatoes are loaded with butter and cream so I have to use more eggs and flour to hold the pancakes together. It does take some experimenting. I think my dad had it figured out but he’s no longer here for me to ask his secret.

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Stacy October 8, 2013 at 2:21 pm

Those are so pretty, Renee. Certainly worth planning ahead and boiling a few extra potatoes! Like, Paula, I’ve also used them in bread and really liked it. We love potato pancakes plain but sometimes I do as my grandmother did and add salmon to make fish cakes. She used canned sockeye – it was a typical Friday meal at her house – but I use fresh.

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Renee October 8, 2013 at 3:01 pm

Thanks Stacy and I like your grandmother’s idea of combining the potatoes with salmon for fish-potato cakes.

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Norma | Allspice and Nutmeg October 8, 2013 at 3:09 pm

I like this. I’ve never made them, but I have to start.

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Renee October 10, 2013 at 4:08 pm

Thanks Norma

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Betsy @ Desserts Required October 8, 2013 at 9:50 pm

I have never made potato pancakes from leftover mashed potatoes. What a great idea!

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Renee October 10, 2013 at 4:09 pm

Thank you Betsy. I can remember my dad making them when I was little. I’ve always enjoyed them very much.

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The Ninja Baker October 9, 2013 at 4:08 am

The potato pancakes look wonderful, Renee. The adjustment of the flour reminds me of making tempura =)

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Renee October 10, 2013 at 4:09 pm

I haven’t tried to do a tempura batter. I understand it can be tricky. I do need to tackle it soon.

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Lora @cakeduchess October 9, 2013 at 7:03 pm

I made Dorie G’s recipe and have made it a few times since…really loved it. It’s a meal with a nice tossed salad. Yours look fantastic, Renee!

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Renee October 10, 2013 at 4:10 pm

I’ll have to check out Dorie G’s recipe. I wonder what hers is like.

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Kayle (The Cooking Actress) October 10, 2013 at 8:55 am

mmmmmm these look so incredible!!! I wish I had some NOWWW

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Renee October 10, 2013 at 4:12 pm

Thanks Kayle and if I could send them to you now I would.

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Fr. Vlad Zablotskyy October 10, 2013 at 6:54 pm

Great recipe! No more left over mashed potatoes!

First time to your blog Renee. We have just recently launched a online cooking show at my church. I see many recipes that we may try. I am glad I discovered your website.

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Renee October 12, 2013 at 9:27 am

Thank you so much and I hope you come back to visit often. Good luck with your church’s cooking show.

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foodwanderings October 11, 2013 at 12:21 pm

Love the mashed potato version of these pancakes. Must be so smooth and delicious. I usually grate but next time I will keep your version in mind, Renee. :)

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Renee October 12, 2013 at 9:28 am

Thanks Shulie and I need to try a grated version too.

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Alaiyo Kiasi-Barnes October 13, 2013 at 6:18 pm

These are beautiful Potato Pancakes!

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Renee October 14, 2013 at 1:59 pm

Thanks Alaiyo!

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Bill October 16, 2013 at 9:28 am

I haven’t thought about potato pancakes in such a long time. They’re such a great way to use leftover mashed potatoes. Thanks for reminding me of a great side for any meat dinner!

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Renee October 16, 2013 at 7:31 pm

It’s funny how such a simple thing can be forgotten to make when there are extra mashed potatoes. Now that the holidays are coming and there are more big family dinner with mashed potatoes it will be a great next day thing to make.

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Elaine May 14, 2014 at 4:40 pm

LOOOOVE potatoes. So glad I found this recipe! I’ll use it for a brunch item with family!

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Renee May 17, 2014 at 7:21 am

Thanks Elaine and I hope you enjoy them.

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