Leftover mashed potato might sound unappetising, but add a few store-cupboard staples and you’ve got the makings of a versatile potato pancake the whole family will enjoy. It’s worth throwing an extra spud or two in the pot for dinner so you’ve got these brunch favourites to look forward to the next morning. Each serving provides 274 kcal, 9g protein, 27g carbohydrates (of which 3g sugars), 14.5g fat (of which 5.5g saturates), 2g fibre and 1.4g salt.
Category: not set
Cuisine: not set
275 g/9¾oz cold mashed potato
75 g/2¾oz plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
2 large free-range eggs
75 oz –125ml/4fl oz milk
2 tbsp chopped spring onions fresh chives or fresh flatleaf parsley, plus extra for serving
oil for frying
knob of butter
soured cream to serve (optional)
salt and freshly ground black pepper
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