Reviewed: Nov. 7, 2009

Delicious. The flavor was great I had made garlic potatoes and had some left over and used them which was amazing. Tip though, rub some cooking oil on the back of an egg spatula to flatten; any other spatula or an unoiled spatula and you're going to have a mess.

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KA187

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Reviewed: Nov. 6, 2009

works best on low to med. heat, like 4-5, and i used a ice cream scooper, spooned them out off of the heat, and when turned, it flatened out. and added more parsly, and flour, and bread crumbs.

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Sarah

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Reviewed: Oct. 26, 2009

THIS IS A GREAT EASY RECIPE. IT TOOK NO TIME TO MIX AND FRY. MY KIDS LOVED THEM AND SO DID MY HUSBAND AND I. THANKS FOR A GREAT RECIPE. SPIKESMOM

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spikesmom

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Reviewed: Oct. 24, 2009

Really yummy! I added some finely chopped onion and shredded cheddar cheese. Great recipe! Thanks.

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SHERRYL.

Home Town: Peoria, Illinois, USA

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Reviewed: Oct. 7, 2009

Did not use Italian seasoning but added a little chopped onion, salt and pepper. These are really good, but must watch closely to avoid burning. Will be making again.

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leslie

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Reviewed: Oct. 3, 2009

I made these last night and added bacon, onions, and cheddar cheese to the mix and garnished with sour cream and chives...They were FANTASTIC! They were all eaten up and my kids were BEGGING me to make more. This will be a frequent dish at our dinner table ;)

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Heather

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Reviewed: Oct. 1, 2009

I have made these for years. I raised 7 kids on them and they all loved them. We used more "smashed" potatoes than mashed. I prefer to have bits of potatoes in them. I have always added flour to these to help keep them together. Add a tablespoon at a time. Just until they have a "sticky" texture. I drop by tablespoon into the pan and they seems to "flatten" out by themselves. The trick really is to cook them until the one side is really browned, 8 to 10 minutes before turning. Otherwise they will fall apart. You can add all sorts of ingredients to these. Garlic, bacon bits, onion and cheese are our favorites. Sage is good in these too. We have these for breakfast as well as lunch or dinner. These take a little time to make, but are oh so worth it!

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LOUPY500

Cooking Level: Intermediate

Home Town: Hayward, California, USA

Living In: Apache Junction, Arizona, USA

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Reviewed: Sep. 29, 2009

Excellent, my whole family liked it. I followed the suggestions of previous reviewers and used the 1 c./1 egg ratio. I added 1/4 cup minced onion and 1 tsp Tastefully Simple's Garlic Garlic. Also I used a blender to combine everything. I served them with cinnamon applesauce and they were a big hit. NOTE: I have a small griddle and so could only fry four at a time, so the actual cook time was a little longer for me for the whole batch.

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SILLYJILLY

Cooking Level: Expert

Home Town: Andover, Minnesota, USA

Living In: Wadena, Minnesota, USA

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Reviewed: Sep. 1, 2009

This is a great recipe for utilising leftover mashed potatoes! I made some modifications to dial up on flavour. I added more herbs and chili powder. When I added the egg, the mixture became very wet and difficult to handle so I added a tablespoon of cornstarch and did 2 experiments. 1) Coated the mixture with breadcrumbs before frying them while 2) I mixed the breadcrumbs in before frying them. Option 2 turned out wonderful. I pan fried them for 9-10 minutes and it was so crispy and flavourful. On my stove top, at 8 minutes, it still wasn't crispy enough. Thanks for this recipe.

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Diadiva

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

Living In: Suffolk, Virginia, USA

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Reviewed: Aug. 15, 2009

I used two-day-old mashed red potatoes that had the skins left in, one egg, a heaping tablespoon of flour, green onions from the garden & some salt & pepper. It turned out to make five pancakes but I could only cook three on the first go around because my skillet wasn't large enough for all of them. The first three turned out great & we couldn't eat them fast enough. The last two burnt badly with those time constraints. I'm not sure if something happened to the oil or if it was because I left my boyfriend to watch them. I can't wait to make mashed potatoes again just so I can have these the next day.

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OneRecipeWonder

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Reviewed: Aug. 6, 2009

family didn't care for:(

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Steve

Cooking Level: Beginning

Home Town: Portland, Tennessee, USA

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Reviewed: Jul. 13, 2009

pretty good. burned alittle but not scorched!!

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beauty0416

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Reviewed: Jun. 27, 2009

Excellent recipe! As others, I added my own variation of ingredients - bacon bits, shredded cheddar cheese, diced onions and a tablespoon of flour to help hold them together. Definitely the "trick" is to cook them covered on medium heat for 8 minutes on each side. At first I thought this was too long and tried to flip the first batch after four minutes. Big mistake as they fell apart. When I did the second batch as the recipe directed at 8 minutes - they were perfect. I'll definitely be making these using my leftover mashed potatoes!!

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Janet

Cooking Level: Intermediate

Home Town: Pearland, Texas, USA

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Reviewed: Jun. 26, 2009

These were pretty good! I've been looking for a good mashed potato pancake for a few years now. I added parm cheese to the potatoes, and a little bit of flour, and also rolled them in a mix of parm cheese and flour before frying them. They fried up nicely, and weren't too sticky after I added the flour. All that I would add is a little bit of salt...even though I generously salt my mashed potatoes, I would add a little bit of salt to the 'dough' next time. But they were great!

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shafersgirl

Cooking Level: Intermediate

Home Town: Des Plaines, Illinois, USA

Living In: Schofield Barracks, Hawaii, USA

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Reviewed: Jun. 14, 2009

These were pretty good. Great way to make use of leftover mashed potatoes.

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Kristen

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

I modified quite a bit. I always use sour cream, butter, and cream cheese in my mashed potatos (I had to make from scratch since I didn't have any leftovers) I did not add the italian seasoning just salt and pepper and some cayenne pepper. I did add some flour. I scooped them out of the bowl with a cookie scoop and dipped my spatula in the oil to flatten out. Flipped mine without having any issues with them breaking apart and I did not wait 8 mins. I served with a sour cream and chive dip. Very yummy stuff and the kids loved them ;)

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: May 19, 2009

I gave this only 3 stars because I modified this recipe so much, however the final result was VERY tasty, I added about 1/4 cup parmesan cheese, some fresh chives instead of the oregeno and I added a few tbsp. flour which it definitely needed to hold it together. And as another reviewer stated do not flip until a full 8 minutes have passed for browning the first side otherwise they will break apart. My husband and son both loved these! A grat way to use up leftover potatoes.

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Lynnje

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Reviewed: May 17, 2009

add spice to it

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Cinnamon Bun

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Reviewed: Apr. 8, 2009

Great use for leftover mashed potatoes. My husband ate these and he does not care for mashed potatoes. He said "you can make these again" so, it is a keeper for us. I followed the ingredients and instructions with no changes made. Thanks for the new side dish recipe!

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: Jan. 31, 2009

As written, these did not work for me. The potato mixture was way too thin and did not stay together. The taste was OK but I think they were pretty bland. I did try to add some flour and some cheddar cheese but we still weren't crazy about them. My mom use to make potato cakes that I loved but these did not compare.

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BMCNICHOL

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Crispy Mashed Potato Pancake

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