Eating down the Fridge: Day 3 (Potato Pancakes!)

Still working on Thanksgiving.  What turkey isn’t eaten yet pretty much is gone into the freezer to later be made into shepherd’s pie or soup or something.  But there were still a few mashed potatoes hanging around…

So I made them into pancakes.  Very good, very easy, give it a try!


Potato Pancakes

Mix together in a bowl:

  • 1 cup leftover mashed potatoes
  • 1 egg
  • 2 tbs milk (optional)
  • 1/4 cup bread or cracker crumbs (optional)
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • few shakes black pepper (to taste)
  • sprinkle of oregano, cumin, thyme, curry powder, or any other spice you like…I did just oregano and it was great

Heat skillet to medium high heat with a little oil. (Oil can be omitted in a non-stick skillet, but don’t let it get too hot without food in it, or it can release toxic fumes!) Plop spoonfuls of potato mixture into pan in whatever size you like; flatten if necessary.

Let cook about 5-7 minutes on one side (lower heat if necessary and they are getting too brown) till the bottoms are nicely brown and a little crisp.  They’ll get crisper if you use more oil, of course. Flip and cook on other side, flattening pancake with spatula.

Serve with nonfat Greek yogurt (or sour cream, if you must) and chives, or warmed applesauce, or whatever you want.


This entire prep took maybe 10 minutes beginning to end.  Really easy, and if your kids are one iota less picky than mine I’d bet they’d go over famously.  Also, it should be mentioned that how you make your mashed potatoes will have a lot of impact on this recipe–I do fairly dry garlic-smashed potatoes, so I needed a little milk to make my pancakes work okay.  If you already do very smooth and moist mashed potatoes, you may not need any added liquid, and if you salt them liberally in prep you may not need to add any.  Use your judgment.  You could also probably vastly increase the amount of potato per egg, if you want to keep calories down and/or stretch your eggs. Or maybe even skip the egg all together, if you have some other vegan-ish methods of binding it all together…

These are delicious–easy and light and full of flavor; I’d make these as appetizers for a party or a brunch side dish or something like that in a heartbeat.


Posted on December 2, 2010, in children, cooking, recipe and tagged , , . Bookmark the permalink. Leave a comment.

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