Potato Pancakes

Robyn Bruce


About 7 or 8 years ago, I compiled a cookbook of my own and gave it to my family and friends for Christmas that year. It's got 469 pages of great recipes. This is one of them. This recipe was given to me by my mom. (She just passed away in May, 2015 at the age of 94.) My mom used to make these potato pancakes all the time when I was a little girl and I just loved them. Sometimes we had them with breakfast, other times, she made these potato pancakes with salmon cakes. In later years, she added about a half teaspoon of Dijon mustard to the "batter". It gave it such a good flavor.


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Makes about 12 cakes.
15 Min
5 Min
Pan Fry


  • 2
    heaping cups prepared/leftover mashed potatoes
  • 1 large
    egg, well beaten
  • 1/3 c
    chopped onion
  • 1/3 c
  • 1/2 tsp
  • 1/4 tsp
    dried parsley
  • 2 tsp
    vegetable oil, for frying
  • 1/4 c
    vegetable oil, for frying

How to Make Potato Pancakes


  1. Place the mashed potatoes in a bowl and make a well in the center. Add the egg, onion, flour, salt, pepper and parsley and stir until well mixed.
  2. In a large skillet, heat the oil over medium-high heat.
  3. Lightly spray a large soup spoon with cooking spray, then carefully drop heaping spoonfuls of the potato mixture into the hot oil, about 6 at a time. Avoid crowding.
  4. Fry until edges are browned, about 3 minutes. Turn over with a metal spatula. Fry 3 minutes or until golden.
  5. Remove with the spatula to paper towels to drain.
  6. Serve good and warm!
  7. You can serve these with a little maple syrup, or a little dollop of sour cream. (Kids may like to eat with a little ketchup.) I like mine just the way they are but with a little salt over top.

Printable Recipe Card

About Potato Pancakes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Heirloom

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