Crispy Mashed Potato Pancakes

about 12 pancakes


  • 3 cups mashed cooked potatoes
  • 3 to 4 tablespoons sour cream or half-and-half or milk
  • ½ cup minced peeled onion (optional)
  • 1 tablespoon flour
  • Salt and freshly ground black or white pepper to taste
  • 2 eggs, beaten lightly
  • 1 to 2 tablespoons cooking oil or butter or margarine or bacon drippings
  • Minced parsley or sprigs of parsley for garnish


In a medium bowl, combine potatoes, sour cream, onion, if desired, and flour.  Add eggs and salt and pepper to taste, mixing well. 

Heat oil or melt butter or bacon drippings in a large heavy skillet (or skillet liberally coated with non-caloric vegetable cooking spray) over moderate heat.  Spoon ¼ cup potato mixture into skillet for each pancake and flatten carefully to make a 3-inch diameter cake.  Cook each until browned on both sides, turning once, total cooking time about 8 minutes. 

Keep cooked potato pancakes hot in a preheated very very slow oven (100 degrees F.) while preparing additional pancakes. 

Variations: Add 1 to 2 tablespoons chopped chives or minced parsley to pancake                    mixture.

                     Add 2 to 3 tablespoons shredded cheese of choice to pancake mixture. 

                    Add 1 to 2 tablespoons crumbled crisp-cooked bacon to pancake mixture. 

                    Add 1 to 2 tablespoons drained diced pimento to pancake mixture.

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