Mashed Potato Pancakes with Cranberry Sauce Maple Syrup


Mashed Potato Pancakes with Cranberry Sauce Maple Syrup

Primary Media

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    If your fridge is overflowing with Thanksgiving leftovers, here’s an idea for transforming your mashed potatoes and cranberry sauce into a breakfast treat your family will love.

    Recipe Tags

    Servings and Ingredients

    Serves 2
    Cranberry Sauce Maple Syrup
    1 c. leftover cranberry sauce
    ½ c. Hy-Vee Select 100% pure maple syrup
    ½ c. water, optional
    Mashed Potato Pancakes
    2 c. leftover mashed potatoes
    ¼ c. Hy-Vee whole milk
    1 Hy-Vee large egg
    2 to 4 Tbsp. Hy-Vee all-purpose flour, divided
    2 tsp. granulated sugar
    1 tsp. chopped fresh thyme, optional
    Hy-Vee salted butter, sliced; for serving

    Things To Grab

    • Small saucepan
    • Wooden spoon
    • Electric mixer
    • Hy-Vee canola oil cooking spray
    • Large nonstick skillet
    • ½-cup scoop
    • Metal spatula


    1. For cranberry sauce maple syrup, stir together cranberry sauce and maple syrup in a small saucepan until smooth. If necessary, stir in enough water for a smooth, pourable consistency. Cook over low heat for 5 minutes or until steaming, stirring occasionally. Remove from heat and set aside.

    2. For potato pancakes, beat together mashed potatoes, milk, egg, 2 Tbsp. flour, sugar and, if desired, thyme with an electric mixer. If batter is thin, stir in enough of the remaining 2 Tbsp. flour to make a soft batter that holds its shape when scooped.

    3. Spray a large nonstick skillet with cooking spray; heat over medium heat. Add batter to hot skillet using a ½-cup scoop; spread each to 3 to 4 in. in diameter. Cook for 6 to 8 minutes or until surfaces are crispy while centers are still fluffy, turning halfway through. Serve potato pancakes hot with butter and cranberry sauce maple syrup.

    Recipe Source:

    Midwest Nice, Amanda Gajdosik