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
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
SCALLION MASHED POTATO PANCAKES
This recipe was created from our mound of leftover mashed potatoes from Thanksgiving! It's so easy and delicious! Even my picky son that eats only 15 things had 5 pancakes! Drizzle a bit more sesame oil over the pancakes for that extra splash of flavor. Great as a side dish to anything, and another alternative to potato latkes!
Provided by Leslie Goldsmith
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
- Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
- Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
- Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 12.9 g, Cholesterol 38 mg, Fat 9.1 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 142.6 mg, Sugar 1 g
SALMON SCALLION POTATO PANCAKES
Provided by Sandra Lee
Time 35m
Yield 50 silver dollar size pancakes
Number Of Ingredients 9
Steps:
- In a large bowl combine hash browns, pancake mix, egg, soup mix, scallions, and rose water. Heat oil on a griddle or large skillet over medium-high heat. Drop hash brown mixture, in tablespoon-sized portions onto hot pan, and cook until golden brown, turning halfway through. Remove from pan to drain and then serve by placing a dollop of sour cream on top of each pancake. To create an extremely special garnish, roll each salmon strip, starting with large end, and place on its side to create a rose-shaped bundle. Place 1 "rose" salmon strip on each potato pancake amid the sour cream. Sprinkle with scallions.
SCALLION POTATO PANCAKES
Steps:
- Heat oil in non-stick skillet. Have other ingredients prepped before shredding potatoes as they will discolor. Shred potatoes and immediately combine with scallions and egg. Season mixture with salt and pepper. Scoop a heaping tablespoon of potato mixture into skillet and flatten with back of spoon. Continue cooking four pancakes at a time. When pancakes are brown flip to other side and continue to brown. Remove to paper towels to drain and season with salt.
SCALLION MASHED POTATOES
Categories Milk/Cream Onion Potato Side Sauté Quick & Easy Parsley Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Peel and quarter potatoes, then cover with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 15 to 20 minutes.
- While potatoes are simmering, heat butter over moderately high heat in a large nonstick skillet and sauté scallion, stirring, until just tender, about 6 minutes.
- Drain potatoes in a colander and return to saucepan. Mash hot potatoes with milk using a potato masher until smooth, then stir in scallion, parsley, salt, and pepper.
JACKIE'S SCALLION PANCAKES
Make and share this Jackie's Scallion Pancakes recipe from Food.com.
Provided by JackieOhNo
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine baking mix, milk, eggs, chopped scallions, carrot, chopped cilantro and sesame oil.
- Heat 10-inch nonstick skillet over medium-high heat. For each pancake, pour 1/3 cup batter into pan, swirling to coat bottom. Cook until lightly browned on bottom 30 seconds. With spatula, lift edges of pancake and turn. Cook until lightly browned, 15-20 seconds.
Nutrition Facts : Calories 243.1, Fat 13, SaturatedFat 3.6, Cholesterol 69.8, Sodium 382.4, Carbohydrate 25, Fiber 1.4, Sugar 4.7, Protein 6.7
MASHED POTATOES WITH SCALLIONS
Provided by Moira Hodgson
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Combine the mashed potatoes with the scallions, salt, pepper, milk and add 1 tablespoon melted butter. Mix well.
- Place the mixture in a heat-proof serving dish and smooth the top, using the prongs of a fork. Pour melted butter over the top and brown under the broiler.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams
BROWN BUTTER AND SCALLION MASHED POTATOES
Categories Potato Side Thanksgiving Vegetarian Quick & Easy Fall Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cover potatoes with cold water by 2 inches in a 5- to 6-quart heavy pot and add 1 1/2 teaspoons salt. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
- Drain potatoes in a colander, then return to pot and cook over moderate heat, shaking pot occasionally, until dry, 1 to 2 minutes. Mash hot potatoes with masher or force through food mill into another pot, then cover to keep warm.
- Bring milk with remaining 1 1/2 teaspoons salt just to a boil in a 1-quart saucepan, then remove from heat and stir into potatoes until combined. Stir in sour cream, then cover and keep warm.
- Cook butter in a 12-inch heavy skillet over moderately high heat, stirring frequently and scraping up brown bits, until foam subsides and butter is golden brown, about 8 minutes. Add scallions and pepper and cook, stirring, until slightly softened, about 2 minutes. Fold butter mixture into mashed potatoes and season with salt.
MASHED POTATOES WITH SCALLIONS
Steps:
- Peel the potatoes, and cut them into 1-inch cubes. There should be about 6 cups. Put the potatoes into a kettle, and add salt.
- Cover with water and bring to a boil. Cook 10 to 12 minutes or until the potatoes are tender. Remove from the heat.
- Drain the potatoes, and put them through a ricer or a food mill. Add the butter, and beat to blend. Stir in the milk, cream, scallions and pepper. Serve piping hot.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 782 milligrams, Sugar 5 grams, TransFat 0 grams
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