Leftover Potato Pancakes

Recipe

Side Dish
Leftover Potato Pancakes

Primary Media

User Rating

2.8 out of 5 stars
Rate it:
15 ratings

Recipe Data

7
Servings
20min
Prep
22min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    So simple, yet unbelievably tasty, leftover potatoes transform into tasty pancakes. Use your creativity and mix in your favorite ingredients or additional leftovers from your holiday meal.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 7
    QuantityIngredientAdd
    Potato Pancakes
    3 c.mashed potatoes, cold and leftover
    Hy-Vee salt, to taste
    Hy-Vee pepper , to taste
    1Hy-Vee large egg, lightly beaten
    ¼ c.Hy-Vee flour
    Desired mix-ins, optional
    2 tbsp. vegetable oil, for frying
    Desired garnishes, optional
    Optional Mix-Ins: Herb
    2 tsp.fresh rosemary, chopped
    1 tsp.fresh sage, chopped
    1 tsp.fresh thyme, chopped
    ¼ tsp.Hy-Vee ground black pepper
    Optional Mix-Ins: Corn and Jalapeno
    1jalapeno, finely chopped
    ½ c.Hy-Vee frozen whole kernel corn, thawed
    2 clove(s)garlic, minced
    Hy-Vee pico de gallo, for serving
    Optional Mix-Ins: Loaded Baked Potato
    ½ c.Hy-Vee bacon, cooked and chopped
    ¾ c.Hy-Vee shredded sharp Cheddar cheese
    2 tbsp.chives, chopped
    Hy-Vee sour cream, for serving
    Optional Mix-Ins: Veggie
    ¼ c.yellow onions, chopped
    ¼ c.red bell pepper, seeded and chopped
    ½fresh baby spinach, sauteed
    Hy-Vee shaved Parmesan cheese, for serving
    Optional Mix-Ins: Leftover
    ¼ c.green onions, thinly sliced
    ¼ c.Hy-Vee dried cranberries, chopped
    Leftover turkey gravy, or Hy-Vee canned turkey gravy, for serving

    Things To Grab

    • Medium bowl
    • 1/2-cup dry measuring cup
    • Large skillet
    • Spatula

    Directions

    1. Season mashed potatoes to taste with salt and pepper.

    2. In a medium bowl, combine potatoes, egg, and flour, mix well. Add desired mix-ins, and stir well to combine. Form 1/2-cup portions into flat patties about 1/2-inch-thick. 

    3. Heat oil in a large skillet over medium heat. Fry each pancake 2 to 3 minutes per side, until lightly browned and warmed through. Serve hot with desired garnishes.

    Nutrition facts

    Servings

    160 Calories per serving
    1 potato pancake (does not include optional mix-ins)

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 40mg
    • Sodium: 300mg
    • Total Carbohydrates: 17g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 0%
    0%
    Iron 4%
    0%
    Calcium 4%