Mashed Potato Pancakes

Name: Mashed Potato Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Jewish
Ingredients: 1 large egg white, lightly beaten; 1 cup mashed potatoes (with added milk and butter); 1 tablespoon all-purpose flour; 2-1/2 teaspoons finely chopped green onion; 1/2 teaspoon minced fresh parsley; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1 teaspoon butter; Optional: Shredded cheddar cheese, sour cream, sliced green onions

Total Time Prep/Total Time: 25 min.

Yield 2 servings

Test Kitchen Approved

These mashed potato pancakes make sure that every bite of your leftover mash is put to good use. After all, one of the best parts of a holiday feast is the leftover food we can reinvent as the next day’s lunch.

Ingredients

1 large egg white, lightly beaten
1 cup mashed potatoes (with added milk and butter)
1 tablespoon all-purpose flour
2-1/2 teaspoons finely chopped green onion
1/2 teaspoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon butter
Optional: Shredded cheddar cheese, sour cream, sliced green onions

Directions

In a small bowl, combine the first seven ingredients. Melt butter over medium heat in a large nonstick skillet.
Drop potato mixture by 1/4 cupfuls into skillet; press lightly to flatten. Cook over medium heat for 4-5 minutes on each side or until golden brown. Serve warm with toppings, if desired.

Nutrition Facts

2 each: 155 calories, 6g fat (3g saturated fat), 14mg cholesterol, 525mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

What a great way to use up any remaining mashed potatoes! These light cakes cook up golden brown and have a wonderful butter-and-onion flavor. Kids and adults alike will love our Test Kitchen’s spin on a classic!

Recipe Creator