My Crispy Mashed Potato Pancake Recipes

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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.

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

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 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.

MY CRISPY MASHED POTATO PANCAKE



My Crispy Mashed Potato Pancake image

These mashed potato pancakes use leftover mashed potatoes and are made with just a few basic ingredients. You can fry up this delightful and inexpensive dish in a snap.

Provided by LINDASGARDENSIDE

Categories     Potato Pancakes

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:

  • Place potatoes, eggs, flour, and garlic powder in a bowl; mix well.
  • Heat oil in a skillet over medium-high heat. Transfer potato mixture to the skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes.
  • Invert onto a serving platter and garnish with fresh chives.

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

MY CRISPY MASHED POTATO PANCAKE



My Crispy Mashed Potato Pancake image

These mashed potato pancakes use leftover mashed potatoes and are made with just a few basic ingredients. You can fry up this delightful and inexpensive dish in a snap.

Provided by LINDASGARDENSIDE

Categories     Potato Pancakes

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:

  • Place potatoes, eggs, flour, and garlic powder in a bowl; mix well.
  • Heat oil in a skillet over medium-high heat. Transfer potato mixture to the skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes.
  • Invert onto a serving platter and garnish with fresh chives.

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

MY CRISPY MASHED POTATO PANCAKE



My Crispy Mashed Potato Pancake image

These mashed potato pancakes use leftover mashed potatoes and are made with just a few basic ingredients. You can fry up this delightful and inexpensive dish in a snap.

Provided by LINDASGARDENSIDE

Categories     Potato Pancakes

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:

  • Place potatoes, eggs, flour, and garlic powder in a bowl; mix well.
  • Heat oil in a skillet over medium-high heat. Transfer potato mixture to the skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes.
  • Invert onto a serving platter and garnish with fresh chives.

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

MY CRISPY MASHED POTATO PANCAKE



My Crispy Mashed Potato Pancake image

These mashed potato pancakes use leftover mashed potatoes and are made with just a few basic ingredients. You can fry up this delightful and inexpensive dish in a snap.

Provided by LINDASGARDENSIDE

Categories     Potato Pancakes

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:

  • Place potatoes, eggs, flour, and garlic powder in a bowl; mix well.
  • Heat oil in a skillet over medium-high heat. Transfer potato mixture to the skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes.
  • Invert onto a serving platter and garnish with fresh chives.

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 POTATO PANCAKES



Crispy Potato Pancakes image

From Woman's World Magazine 12/7/04. These potato pancakes are scrumptious with a dollop of creamy horseradish topping.

Provided by JackieOhNo

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup sour cream
2 tablespoons prepared horseradish, from a jars, squeezed dry
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh parsley
3 lbs baking potatoes, peeled, grated, squeezed dry
2 eggs, lightly beaten
3/4 cup all-purpose flour
1/2 cup shredded parmesan cheese
1/2 cup chopped fresh chives
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup canola oil

Steps:

  • Combine sour cream, horseradish, capers and parsley; refrigerate until ready to serve.
  • In large bowl combine next 7 ingredients. Form 1/4-cupfuls of potato mixture into 18 balls, squeezing out excess moisture. Flatten into 3-1/2-inch-wide patties.
  • In skillet heat oil over medium-high heat. Add patties, in batches, patting each dry before frying. Cook, turning once, until golden, 2-3 minutes per side. Drain on paper towels.
  • If made ahead, just reheat in oven at 325 degrees for 10 minutes.

Nutrition Facts : Calories 615.5, Fat 37.4, SaturatedFat 7.4, Cholesterol 84.3, Sodium 672.2, Carbohydrate 60, Fiber 4.9, Sugar 3.6, Protein 12.1

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