Potato pancakes

Potato pancakes

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(19 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Makes 12-15

Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
75
protein
3g
carbs
9g
fat
3g
saturates
1g
fibre
0g
sugar
0.7g
salt
0.2g

Ingredients

  • 250g cold mashed potatoes, or 2 medium-size floury potatoes, cut into chunks
  • 75g plain flour
  • 1 tsp baking powder
  • 2 eggs
  • 125ml milk
  • 1 rounded tbsp finely snipped chives
  • 1 tsp sunflower oil
  • knob of butter
  • crispy bacon and scrambled eggs to serve, if you like

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Method

  1. If you’ve got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
  2. Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
  3. Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
  4. Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

Recipe from Good Food magazine, March 2011

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Comments

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belindacaroline's picture
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I was really pleased with these pancakes, but did make some changes to the recipe in order to give them more flavour. Firstly, as others had commented on how it wasn't 'that potatoey' I increased the potato by 50g. I used some ground black pepper and salt in the batter, and also a couple of pureed cloves of garlic. Once the batter was well mixed I added 3 tbs of grated parmesan and stirred it in well. It is a great idea, which I can see working with other vegetables and herbs added too.

aislinnmcd's picture
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My toddlers wouldn't eat their mashed potatoes last night. I made this recipe this morning, using the leftovers, and they devoured them with maple syrup. I added 1.5 tbsp of sugar and made four large waffles (as a previous poster had suggested).

regimen's picture

Have started a 2 day 600calorie regime. Can you tell me if the potato pancakes are 75 calories each?
thanks

Daniela Farrugia's picture

On top there is written 'per serving' - so I guess it is 75 cal per pancake ;)

kimkap's picture
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My granddaughter (aged 7) asked if she could help me make these - oh how simple and the delight on her face was priceless. Everybody loved them - will definitely be making these again.

marzipanfeind's picture
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Great recipe. I had leftover carrot and potato mash, which worked well. I ate the pancakes for breakfast with some lightly fried tomatoes and some creme fraiche. My husband had fried eggs on his.

tormcr's picture
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I agree not very potato-y will also look to reduce egg and milk next time maybe add an extra spud, I didn't have chives so used parsley instead and I would like to try with spring onion as suggested.
I need to invest in circular shape moulds as they just moved outwards once in the pan. They are quite filling be prepared!

kateclift's picture
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Made these using a waffle iron. They were lovely and light but not massively potato-y. Would probably reduce the egg and milk mix next time. Nice crispy finish though and the kids liked them.

MealyMum's picture
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Enjoyed by all including two toddlers. V light, easy and freeze pretty well too, so worth making the full batch and keeping some (if you can resist) for a later date. Can imagine it would be good to add other herbs or spices to the batter, or even something like sweetcorn if you wanted to make them even more substantial.

spongemaker1's picture
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These are lovely, I have made them several times now but always add spring onion instead of chives. The mixture makes too many for two people so I freeze them between sheets of parchment & simply reheat in the oven.

flirtinflight's picture
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Made these last night to use up some potatoes. Recipe is very easy and the potato cakes are very yummy. Whilst my husband and toddler enjoyed theirs with scrambled eggs and bacon, I decided to go with smoked salmon and scrambled eggs (with horseradish sauce). I'm glad the recipe made so many because everyone went back for seconds!

marjorierose's picture
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Very easy! I had no milk so used some thick cream, and parsley instead of chives. All measurements were approximate, and since I didn't have enough cream the mixture was quite thick but they cooked perfectly and were very delicious, light and fluffy! Will definitely make again and probably be just as random! They'd be perfect with a good 'fried' breakfast.

lilimohiddin's picture
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very good - will do again

kasiakoczwara's picture
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Really fab! I had some 30% cream to use up and used 1/2 milk and 1/2 cream - worked well.

susankguthrie's picture

Surprisingly light! The best way to use up left-over mash and delicious with baked beans. I added more chives for a bit more flavour.

kathmedwards's picture
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I stirred some smoked salmon into the mixture and served it with scrambled eggs - absolutely delicious for a Sunday morning brunch

claireyfairy92's picture
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I used cheesy mash potato to make these, and we had them with bacon, black pudding and dippy eggs. They were beautiful and incredibly light!! Will definitely be making again.

liloocska's picture

it was yammi :) i've made it adding carrot to the pancake, , plus sour cream.

sebastsm's picture

these are sometimes very good with apple sauce, and even a little sour cream

pixieloveheart's picture
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Really nice! We had these as a quick dinner with grilled bacon and tomatoes, mushrooms and poached eggs

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