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Crispy Mashed Potato Pancake Recipe

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From Scottsdale, Arizona, Mary Schuster shares her tasty secret for using up leftover mashed potatoes. With just a few basic ingredients, she can fry up this delightful dish for only 20¢ per serving.

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Crispy Mashed Potato Pancake Recipe

Prep/Total Time: 15 min.

Yield: 3 Servings

5 10 15

Ingredients

2 cups cold mashed potatoes (prepared with milk and butter)
1 egg, lightly beaten
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 tablespoon olive oil

Directions

Combine the first four ingredients; mix well. In a small skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cover and cook for 8 minutes or until bottom is crispy. Invert onto a serving plate. Yield: 3 servings.

Nutritional Facts 1 serving (1 each) equals 214 calories, 12 g fat (5 g saturated fat), 88 mg cholesterol, 434 mg sodium, 24 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Crispy Mashed Potato Pancake in Quick Cooking July/August 2001, p47

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Crispy Mashed Potato Pancake

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Reviewed on Oct. 25, 2011 by gerryvasko

The patties fell apart and the Italian seasoning was too strong. I do a lot of Italian cooking and like spices in our food, but this was just not good, sorry to say. I have found more than 99% of TOH recipes to be just great.

Reviewed on Oct. 20, 2011 by jlascherman

This recipe, frankly, was awful. The taste was not bad, but the texture was terrible. When cooking, the bottom burned and the middle and top never cooked at all. Will not be making this again.