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Crispy Mashed Potato Pancake
SUBMITTED BY:
Mary Schuster
PHOTO BY:
Kristen
"From Scottsdale, Arizona, Mary Schuster shares her tasty secret for using up leftover mashed potatoes. With just a few basic ingredients, she can fry up this delightful dish for only 20¢ per serving."
RECIPE RATING:
Read Reviews
(38)
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PREP TIME
5 Min
COOK TIME
10 Min
READY IN
15 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 cups cold mashed potatoes (prepared with milk and butter)
1 egg, lightly beaten
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 tablespoon olive or vegetable oil
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DIRECTIONS
Combine the first four ingredients; mix well. In a small skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cover and cook for 8 minutes or until bottom is crispy. Invert onto a serving plate.
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REVIEWS
Reviewed on Apr. 4, 2008 by
gapch1026
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gapch1026
Apr. 4, 2008
Really good with a few changes. I used a ratio of 1 cup leftover mashed potatoes: 1 egg and used fresh chives from my garden since they were ready to be snipped. Added the garlic but skipped the Italian seasoning. I stirred in 1 heaping Tblsp flour to add texture. The pancakes kept their shape well and were easy to flip.
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82 users found this review helpful
Really good with a few changes. I used a ratio of 1 cup leftover mashed potatoes: 1 egg and...
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Reviewed on Feb. 11, 2007 by
LINDA MCLEAN
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LINDA MCLEAN
Feb. 11, 2007
I made seventy of these last night for an upcoming party. I started from scratch, so I needed to add flour to the mix in order to hold them together better. I also added, minced bell pepper, grated onion and lots of parm cheese. I made them relatively small and plump and rolled them in a mixture of flour and parm before frying. They were easy to flip and the flour/cheese mixture gave them a beautiful crispy crust. Thanks Schuster!
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45 users found this review helpful
I made seventy of these last night for an upcoming party. I started from scratch, so I needed...
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Reviewed on Dec. 30, 2006 by Ma'am
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Ma'am
Dec. 30, 2006
I made this with left over mashed potatoes. Needed to add more milk as they had dried out. Also added more spices than just a teaspoon. I also used a lot more oil than suggested. I found that if you wait the full 8 minutes and then flip them you can have them crispy on both sides.Flipping before the full 8 minutes made them fall apart. Also I formed the patty in my hand as I could get them thinner than flattening them in the pan.Using the spatula to flatten them only made them fall apart. Trick is to let them cook till the bottom is really crispy then flip them. Very yummy when eaten with sour cream.Thank you Mary for helping me find a way to use up the left over Mashed Potatoes!
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42 users found this review helpful
I made this with left over mashed potatoes. Needed to add more milk as they had dried out....
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Reviewed on Jan. 1, 2008 by Kim
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Kim
Jan. 1, 2008
Yum. These turned out well. I added about 1/4 cup of seasoned bread crumbs instead of the seasonings listed and they were delish. A great use of leftovers.
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28 users found this review helpful
Yum. These turned out well. I added about 1/4 cup of seasoned bread crumbs instead of the...
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Reviewed on May 16, 2007 by
L. Davis
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L. Davis
May 16, 2007
My mother used to make these in the fifties and I have been trying for years to find out how to make them! I did find them a little mushy to work with and will try adding some bisquick next time. I used a good teflon skillet and not too much oil and let them cook at least eight minutes before turning them. They were just the way I remembered them as a kid! Thanks for helping me relive my childhood!
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12 users found this review helpful
My mother used to make these in the fifties and I have been trying for years to find out how...
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Reviewed on Apr. 7, 2007 by
AGEHLKE
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AGEHLKE
Apr. 7, 2007
Prepared recipe as is and it was fine but nothing special. I supposed if I doctored it up as previous posters have I might have liked it better but then I would not really be rating THIS particular recipe.
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7 users found this review helpful
Prepared recipe as is and it was fine but nothing special. I supposed if I doctored it up as...
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Reviewed on Mar. 23, 2007 by
terri
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terri
Mar. 23, 2007
Pretty good recipe! I actually added some baking mix to thicken it up a little though and also added onion powder and basil instead of Italian seasoning and family ate it up!
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6 users found this review helpful
Pretty good recipe! I actually added some baking mix to thicken it up a little though and also...
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Reviewed on Nov. 11, 2008 by
Sheena
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Sheena
Nov. 11, 2008
I thought these were pretty good. Its nice to do something with leftover mashed potatos...they usually get thrown out at my house. But I would change a few things next time 1) I would make the potato cakes really thin, I made them too thick and they didnt get as crisp as I wanted, and 2) maybe I would add some green onion for flavor and color. Other than that they were pretty good =)
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5 users found this review helpful
I thought these were pretty good. Its nice to do something with leftover mashed potatos...they...
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Reviewed on Aug. 11, 2008 by
rhymeswith16
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rhymeswith16
Aug. 11, 2008
these turned out nice with the addition of 1 tablespoon of flour. made them with garlic mashed potatoes. be sure to cook them for eight minutes each side so they don't fall apart. for fun, I added shredded cabbage (from bagged coleslaw mix) and some minced green onion to the second batch, they turned out very yummy. my english bf said, 'you just made bubble-and-squeak'! thanks for the recipe.
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4 users found this review helpful
these turned out nice with the addition of 1 tablespoon of flour. made them with garlic...
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Reviewed on Dec. 24, 2006 by ALISHA318
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ALISHA318
Dec. 24, 2006
It was an easy and good recipe. I replaced Dill for the Italian seasoning and it was really tasty. It didn't get as crispy as I was expecting and burnt a bit....maybe use a bit more oil for a shorter period of time at a higher temp?
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4 users found this review helpful
It was an easy and good recipe. I replaced Dill for the Italian seasoning and it was really...
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