Plan ahead when you make mashed potatoes and use the leftovers for a great dinner! You can even freeze the leftovers and make the pancakes another day.
1. Combine potatoes, egg, onion, salt and baking mix in a bowl and mix well.
2. Melt 1 tablespoon butter in a large skillet over medium high heat. Drop potato mixture by mounds in skillet.
3. Flatten each mound; do not crowd. Cook each side until crisp and browned, about 4 minutes each.
4. Drain on paper towels. Repeat with more mounds untilall the potato mixture has been used.
For spicier potato pancakes, add 3 tablespoons finely chopped chives or 1/2 teaspoon garlic salt in step 1.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 372 | ||
Calories from Fat: 155 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 86.5mg | 27 % | |
Sodium 923.4mg | 32 % | |
Potassium 515.2mg | 14 % | |
Total Carbohydrate 48g | 14 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 44.7g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 372
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