mash potato pancake recipe

Written ByJenny Smyth Posted on
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The Best mash potato pancake recipe

I’ve been making this mash potato pancake recipe for years, and it’s still a family favorite. The dish is believed to have originated in Eastern Europe, where potatoes were abundant and pancakes were a staple food.

The first time I made it, I was surprised by how easily the mixture came together and how delicious the result was. My kids love helping me mix the potatoes with the flour and egg, and they always ask for seconds when we’re done.

This recipe is perfect for a weeknight dinner or a special occasion like a holiday gathering. Not only is it easy to make, but it’s also relatively healthy compared to other comfort foods.

The mashed potatoes are a great source of complex carbohydrates, while the eggs add protein and the flour provides some fiber. We often serve it with a side of steamed vegetables or a simple salad for a well-rounded meal.

Crispy Mash Potato Pancakes

4.7 from 1675 votes

Crispy on the outside and fluffy on the inside, these Mash Potato Pancakes are the perfect way to use leftover mashed potatoes. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pancakes

2 cups leftover mashed potatoes
1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1 large egg
2 green onions, finely chopped
2 tbsp vegetable oil

For the Topping

2 tbsp sour cream
1 tbsp chopped chives
1 tbsp butter

👨‍🍳Directions

1In a large mixing bowl, combine mashed potatoes, flour, baking powder, salt, and black pepper.
2Mix well until all ingredients are fully incorporated.
3Add the egg and green onions, then stir until you have a smooth batter.
4Heat vegetable oil in a large non-stick skillet over medium-high heat.
5Once the oil is hot and shimmering, use a spoon to drop about 1/4 cup of batter onto the skillet for each pancake.
6Cook until the edges are set and bubbles form on the surface, about 3-4 minutes.
7Flip the pancakes and cook for an additional 3-4 minutes, until golden brown and crispy.
8Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
9Repeat with remaining batter, adding more oil to the skillet as needed.
10Once all the pancakes are cooked, top each one with a dollop of sour cream and sprinkle with chopped chives.
11Serve immediately, while hot, with a side of butter if desired.

🔧Equipment

Mixing bowl
Whisk
Spatula
Non-stick skillet
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For extra flavor, mix in shredded cheese or cooked bacon bits into the batter. Ensure the skillet is hot enough before adding the batter to achieve a crispy exterior.

This mash potato pancake recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special holiday gathering.

It’s easy to make and reheats well in the oven or on the stovetop.

One of my favorite things about this recipe is that it’s perfect for using up leftover mashed potatoes – just mash them up with some egg and flour, shape into patties, and cook until golden brown.

❓ Frequently Asked Questions About Crispy Mash Potato Pancakes

Q: What type of potatoes are best for this recipe?

A: You can use any type of potato you like, but high-starch potatoes like Russet or Idaho work best for this recipe. They hold their shape well when mashed and don’t become too sticky or gluey when mixed with the flour and egg.

Q: Can I use leftover mashed potatoes?

A: Yes, you can definitely use leftover mashed potatoes if you have them on hand. Just be sure to check their temperature before adding the flour and egg – if they’re too cold, they might not mix together properly.

Q: How do I prevent the pancakes from becoming too thick?

A: To prevent the pancakes from becoming too thick, make sure to not overmix the batter. Also, if you find that your pancakes are becoming too thick during cooking, you can always adjust the heat or add a little more egg to thin them out.

Q: Can I freeze these pancakes for later?

A: Yes, you can freeze these pancakes for later use. Simply place them on a baking sheet lined with parchment paper and put them in the freezer until frozen solid. Then, transfer them to an airtight container or freezer bag for storage.

Q: Are these pancakes suitable for gluten-free diets?

A: Unfortunately, these pancakes are not suitable for gluten-free diets as they contain wheat flour. However, you can easily substitute the flour with a gluten-free alternative like almond flour or coconut flour if needed.

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