Potato Pancakes

A great way to use leftover mashed potatoes! Served with a dollop of sour cream, they make a great side to pork chops or chicken but can just as easily be eaten on their own. For a vegetarian version, omit the bacon.

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3 cups mashed potatoes
6 bacon strips, fried crispy
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup flour
2 green onions, chopped
2 eggs, lightly beaten
1 tsp ground oregano
1 tsp ground thyme
1/2 tsp cayenne pepper
Salt to taste

Fry bacon until crispy and crumble into small pieces. Reserve the bacon fat.

Blend together the mashed potatoes, flour, cheeses, bacon, chopped onion, spices and eggs.

Add 2 teaspoons of the reserved bacon fat to a frying pan and heat it up. Drop a heaping tablespoon of the potato mixture onto the frying pan (smaller pancakes are easier to flip). Do not put too many pancakes as you will need room to flip them. With the back of a spatula, press down the potato until it is flat to about 1/8” thickness. Allow the pancake to brown on one side (approximately 4-5 minutes) and then flip to the other side and cook until browned. Serve with sour cream.

Makes 18-20 pancakes.

Note: for a vegetarian version of this dish, omit the bacon and use vegetable oil for frying.

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