This is a great way to use up leftover mashed potatoes! Potato pancakes are quick and easy to make.
1. Set your skillet to medium-high temperature and add your oil. If I made bacon with breakfast I will always fry the pancakes in the leftover bacon grease; if I do this I do not add any salt to the mix.
2. In a medium bowl mix the mashed potatoes and egg together until fully mixed.
3. Add flour, onion, parsley, salt, and pepper and mix well - batter should appear thick.
4. Dollop heaping tablespoons onto the heated surface and flatten the batter with a spoon (forming a pancake).
5. Cook for 1-2 minutes per side (or until golden brown). Once you flip for the first time flatten the cakes down pretty hard with a spatula so the mashed potatoes will flatten and cook better.
This recipe and photo was borrowed from www.mrbreakfast.com; I added more onions and included parsley in my recipe. Also, I know this food isn't only from America, many other countries (Austria and Poland for example) have different varieties of this food - I simply put American to keep it simple.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (109g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 94 (46%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 36.6mg||11 %|
|Sodium 301.3mg||10 %|
|Potassium 246.7mg||6 %|
|Total Carbohydrate 23.7g||7 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 22.1g|
|Protein 3.9g||6 %|
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: 204
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.