MASHED POTATO PANCAKES

Mashed potato pancakes are a fun and easy way to use up leftover mashed potatoes (you can also make fresh mashed potatoes, of course!). They’re golden and crispy on the outside, soft and tender on the inside, and loaded with potato, cheese, herbs, and spices. Every bite is irresistible!

Potato pancakes come together so quickly and are portable for on-the-go breakfasts, school lunch bags, appetizers, and afternoon snacks. Top them with a fried egg and a slice of perfectly cooked bacon for the perfect brunch!

INGREDIENTS

Idaho potatoes Grated parmesan cheese All-purpose flour Egg Garlic powder Onion powder Dried parsley salt Ground black pepper Olive oil

Boil 6 cups of water over high heat and cook the potatoes for 6-8 minutes or until soft. Drain the potatoes from the water and mash them in a large bowl. (Did you know you can also make mashed potatoes in an Instant Pot? We love this method!)

HOW TO MAKE MASHED POTATO PANCAKES

Add the parmesan, flour, egg, garlic powder, onion powder, parsley, salt, and pepper and mash and mix until combined.

HOW TO MAKE MASHED POTATO PANCAKES

Heat the oil in a large skillet over medium heat. In the meantime, form two-inch balls from the dough then flatten them out into ½-inch thick patties. Fry 6-8 patties in the pan at one time for 2 ½ – 3 minutes on each side or until light and golden on each side.

HOW TO MAKE MASHED POTATO PANCAKES

Ready to make irresistible Mashed Potato Pancakes?  See the full recipe!

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BACON PANCAKES

BACON PANCAKES W/ BACON BROWN BUTTER TOPPING