Mashed Potato Pancakes

Course Side Dish
Total Time 10 minutes
Servings 4


  • 2 cups Leftover Mashed Potatoes
  • ½ to 1 cup Fine Bread Crumbs
  • 2 Eggs
  • ½ tbsp. Dried Parsley Flakes
  • to taste Sea Salt and Freshly Ground Pepper
  • ¼ cup Flour
  • ¼ cup Frying Oil (sunflower, grape seed, canola)


  1. Mix mashed potatoes with ½ cup bread crumbs, eggs, parsley flakes, salt and pepper.

  2. If mixture is too soft add more bread crumbs until mixture will hold a pancake shape.

  3. Dust hands with flour and shape into patties (using a half cup measure for size).

  4. In a medium frying pan, heat the frying oil on medium high heat.

  5. Add potato pancakes and reduce heat to fry slowly.

  6. When pancake is golden brown, turn and fry the other side. It takes about 2 minutes per side.

Recipe Notes

The flavour of these pancakes will vary depending on what potatoes you use and what you add to your potatoes. I’m a huge of locally grown small potatoes and when I know the grower, I leave the skins on, chop and cook in salted water until done.

Make sure you drain your potatoes well and that they are ‘dry’ before mashing.

Now, here is where flavour can really vary; I will add butter for sure, whipping cream if it’s in the fridge or sour cream or Greek yogurt, salt and pepper to taste. I don’t use a ricer or food mill as I prefer a rougher masher.

Voila, easy delish mashed potatoes.

You can turn this dish into a main course by adding cooked protein such as canned salmon or tuna, finely chopped cooked chicken, beef or pork and of course, finely chopped cooked bacon with chives or chopped onions and grated cheese.

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