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Potato Pancakes with Corn

This is a perfect way to use up leftover mashed potatoes and make a wonderful dish. They are a great main or side dish.—Carolyn Wilson, Lyndon, Kansas
  • Total Time
    Prep/Total: 20 min.
  • Makes
    about 1 dozen


  • 2 cups mashed potatoes (with added milk and butter)
  • 1/4 cup all-purpose flour
  • 1/4 cup cream-style corn
  • 1 egg, lightly beaten
  • 3 tablespoons finely chopped onion
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon pepper
  • 6 teaspoons canola oil, divided


  • In a large bowl, combine the first nine ingredients. In a large nonstick skillet, heat 2 teaspoons oil; drop four 1/4 cupfuls of batter into skillet. Cook for 1-2 minutes on each side or until golden brown. Repeat with remaining oil and batter.
Nutrition Facts
2 each: 160 calories, 8g fat (2g saturated fat), 43mg cholesterol, 461mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
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  • loriskeith
    Mar 19, 2013

    My grandma used to make this recipe all the time it's a great way to use leftovers, you do have to be careful not to use too much oil or the pancakes can become greasy but they are really good!