Easy and Delicious Mashed Potato Pancakes
These light, fluffy mashed potato pancakes are a crispy alternative to hash browns as a side to your southern breakfast.
Ingredients
- 2 tablespoons vegetable oil
- 2 cups mashed potatoes generally 2 large or 3 medium russet potatoes - leftovers work great
- 1 large egg
- 2 green onions chopped
- Salt and pepper to taste
Instructions
- Pour oil in skillet and heat over medium heat for 2 minutes.
- Mix mashed potatoes, egg and green onion in a mixing bowl, reserving a few green onion pieces to sprinkle on top for serving.
- Mix with your hands until all ingredients are thoroughly combined.
- Scoop out potatoes with a tablespoon, drop into skillet, and flatten with spatula. Cook first side until crispy brown--about 3-5 minutes, then flip once and cook the other side another 3-5 minutes.
- Remove from skillet and place on a plate lined with a paper towel to absorb the oil. Sprinkle with remaining green onions and serve immediately.
Notes
Modern Twist: You can make cheesy potato pancakes by adding ¼ cup of shredded cheese while mixing
Serve with sour cream, ketchup or hot sauce if desired
Nutrition
Calories: 149kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 40mgPotassium: 291mgFiber: 2gSugar: 1gVitamin A: 104IUVitamin C: 20mgCalcium: 16mgIron: 1mg
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