Mashed Potato Pancakes

Left over mashed potatoes?  Are they doomed to a life of being reheated in the microwave or thrown in the trash after a week or two?  No need!  You can turn yesterday’s mashed potatoes into tomorrow’s tasty side dish!

Potato Pancakes

The amount of potatoes you have left over will dictate the recipe, but here’s the recipe I used for small container (20 oz.) full.  You can adjust the recipe up or down accordingly, and remember, the potatoes were already well seasoned the first time they made an appearance!

Mix together (with a fork) the potatoes, one egg, about ¼ cup (small handful) grated Parmesan cheese, ¼ teaspoon ground black pepper, and a pinch of salt.   (The potatoes I used had already been mixed with some chopped chives, so feel free to add herbs/seasoning, as you like.)
Heat a few tablespoons of olive oil (enough to cover the bottom of a skillet – be generous) over medium heat.  Form the potato mixture into small patties; press them on both sides in Panko breadcrumbs, and sauté (fry) until golden brown on both sides!  (I prepared the pancakes an hour or so before cooking and popped them in the refrigerator, seaparated by wax paper, and that helped them firm up/chill nicely.)  As you make them, you can keep them warm on a parchment lined baking sheet in the oven at 225F.  Enjoy with a dab of sour cream (and a shot of hot sauce, to make them even more special)!

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2 Comments on “Mashed Potato Pancakes”

  1. tamara says:

    yum, they sound delicious…for a little switch-up, I’d delete the parmesan, maybe throw in some finely chopped onions and serve with both sour cream and apple sauce ala latkes

  2. a.k.a. ……… A Latke. 😉 I would add some fruit, too. Makes it all the more better in presentation. But the grated cheese and bread crumbs truly turn the dish Italiano.


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