| Level: | Easy |
| Total: | 17 min |
| Prep: | 5 min |
| Cook: | 12 min |
| Yield: | 8 servings |
Ingredients
- 4 cups mashed potatoes (better to use day old mashed potatoes)
- 1/2 cup chopped onions
- 1 egg
- 1/4 cup flour
Instructions
- Mix all ingredients together. Use an ice cream scooper to pick up mixture and drop on an oiled grill or iron skillet. Cook until 1 side browns. Then flip it over and press patty down. Cook other side until it browns. Cook on each side for 5 to 6 minutes.
- Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 134 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 20 mg |
| Sodium | 378 mg |
Reviews
I might try add another egg next time as they’re quite soft, but otherwise a great way to use leftover perogies filling!!
Quick but they either burned or weren’t done
Super quick and easy especially if you already have leftover mashed potatoes.
I’ve been looking for an easy recipe to use leftover mashed potatoes. This recipe does just that. It’s easy to make and it is easy to adjust the amounts of ingredients depending on the amount of mashed potatoes on hand. The recipe does not call for salt and pepper as I assumed that the author believed that you might have already added salt and pepper to the mashed potatoes. You can add as much as you need. I like the mention of a waffle maker mentioned among the recipes. I might try that next.
Awesome haven’t had so much fun with a waffle maker since I burned the macaroni pan
These pancakes did not stay together and needed salt and pepper… good taste (with salt and pepper), but were hardly “pancakes.”
These are an excellent way to use up mashed potatoes. A couple of notes, gleaned from other reviewers:
1. I added seasoned salt, salt, pepper, and garlic powder.
2. I only had 2 c. potatoes; I lightly beat an egg and discarded half and also cut the flour in half. I still used 1/2 c onions.
3. Using an ice cream scoop is a great idea. Flip and flatten AFTER the first side is cooked. You can easily see the underside brown. Don’t crowd them, and use at least 1/8″ of medium hot oil in the bottom of your fry pan.
They are a bit fragile to turn over; we kept the first batch warm in a 200 degree oven while the second batch cooked.
They were great with sour cream!
1. I added seasoned salt, salt, pepper, and garlic powder.
2. I only had 2 c. potatoes; I lightly beat an egg and discarded half and also cut the flour in half. I still used 1/2 c onions.
3. Using an ice cream scoop is a great idea. Flip and flatten AFTER the first side is cooked. You can easily see the underside brown. Don’t crowd them, and use at least 1/8″ of medium hot oil in the bottom of your fry pan.
They are a bit fragile to turn over; we kept the first batch warm in a 200 degree oven while the second batch cooked.
They were great with sour cream!
Put it in the waffle maker and it was great.
Awesome! I was making this for myself with leftovers. But family found out (which was ok because it made so much) they devoured them. Kids said I should make this all 3 meals a day. I think the key is to mix well (I used a hand mixer). I also used a cookie scoop (mini ice cream scoop) to keep them a manageable size.
Making these without salt is a travesty.