Smashed Potato Pancakes Recipes

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.

SMASHED POTATO PANCAKES

Steps:

• In a large Dutch oven, add the potatoes and cover with water. Bring to a boil over medium-high heat; then reduce heat, and simmer until tender about 10 to 12 minutes. Drain well and add to a large bowl.
• Mash the potatoes with the garlic and salt and pepper. Fold in 2 1/2 cups of the panko, the egg, cheese, bacon, onion, butter and the sour cream. Form the potato mixture into 3-inch patties. Put the remaining 1 cup of panko in a shallow dish and dredge the potato patties in the crumbs.
• In a large skillet, heat the oil over medium-high heat. Add the potato patties, and cook until brown and crisp, 3 to 4 minutes per side. Arrange on a serving platter and serve immediately.

LEFTOVER MASHED POTATO PANCAKES

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.

MASHED-POTATO PANCAKES

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.

LEFTOVER MASHED POTATO PANCAKES

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!

MASHED POTATO PANCAKES

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.

MY CRISPY MASHED POTATO PANCAKE

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.

MASHED-POTATO PANCAKES

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.

MASHED POTATO PANCAKES RECIPE

Steps:

• 1. Cook onion in pan in about half of the butter until onion is translucent. Remove onion from pan with a slotted spoon, allowing the melted butter and pan drippings to remain in the pan. Combine onion, mashed potatoes and egg. Sprinkle with flour. Add remaining butter to pan and heat to medium/high heat. Add potato pancakes and cook about 5 minutes each side until browned. Leftover mashed potatoes take on the consistency of concrete when refrigerated and you never know what to do with them. They are actually very good is you just warm them up and add a little more milk and/ or butter. But now you have a second option.

INSTANT MASHED POTATO PANCAKES

Steps:

• Combine potato flakes, baking powder and flour in a medium bowl. Mix well.
• Combine milk (or stock), eggs and oil in another bowl. Beat well.
• Add green onion and spices to wet ingredients.
• Pour wet ingredients into dry.
• Using a fork, blend until large lumps are gone. Batter should be slightly lumpy.
• In 10 inch nonstick skillet heat oil or heat griddle to about 375 degrees
• Drop 1/3 c.batter into skillet or onto griddle.
• Cook until bottoms of pancakes are browned and bubbles on surface begin to break. Flip pancakes and brown other side.
• Remove to serving plate and serve with applesauce and/or sour cream.

SMASHED POTATO PANCAKES

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.