27 October 2016

Parmesan Mashed Potato Pancakes (Leftover Makeover)

Use it Up!I like potatoes.  Just about any way you make 'em, I'll probably eat 'em.  But I'm especially partial to Grandma Logue's mashed potatoes.  So smooth and creamy, I can just taste them.

Right now.

Mouth watering as I type.

Her "secret" is evaporated milk.  But try as I might, I never get them quite right.  Consequently, I always make more mashed potatoes than I eat.

Since I know I'm not the only one with this occasional predicament, I'd like to share with you a way to use up those leftover mashed potatoes.  You might call it a leftover makeover.

Parmesan Mashed Potato Pancakes


Some people eat them for breakfast.  Can't say I blame them.  Sounds good to me.  Tonight I made them to go with our dinner of Italian dressing marinated baked chicken breasts.

I added parmesan cheese, onion, and freshly ground black pepper to our leftover mashed potatoes.  Minutes in the nonstick skillet resulted in a slightly crunchy outside, with a smooth and creamy middle.  The crust reminded me of a tater tot.  YUM!

Recipe for Parmesan Leftover Mashed Potato Pancakes


  • 3 cups prepared (leftover) mashed potatoes
  • 2/3 – 3/4 cup freshly grated parmesan cheese
  • 2 tbsp finely diced yellow onion
  • freshly ground black pepper, to taste
  • 1 egg
  • 1/4 – 1/2 cup all-purpose flour
  • vegetable oil, for frying
  • kosher salt, for sprinkling


  1. Combine mashed potatoes, cheese, onion, black pepper, egg, and flour in a large bowl.  Mix together.  (Today, I used a bit over a 1/4 cup of flour.  The consistency of your mashed potatoes will have an impact on the amount of flour used.)
  2. Heat vegetable oil (enough to cover bottom of pan) in a large nonstick skillet over medium heat.
  3. Drop mashed potato pancake batter by rounded tablespoonful into pan.  They will spread some on their own, or you can help them out a bit with the spoon.
  4. Fry in batches until golden brown, approximately 4 minutes per side.  Don't overcrowd the pan, and try not to flip too soon.
  5. Transfer mashed potato pancakes to draining rack, or a paper towel lined plate.  Immediately sprinkle with kosher salt.

Shared at This is How We Roll and Tasty Tuesdays.

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From my mountaintop to yours!

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