Real Recipes From Real Home Cooks ®

vegetable potato pancakes

Recipe by
Rose Mary Mogan
Sauk Village, IL

This is a remix dish from left over mashed potatoes from a previous meal.This is also a Budget friendly and healthy side dish to go with many entrees. I decided to add a bit of extra veggies to the mashed potatoes by adding shredded zucchini and Carrots, & then add grated onions to give it flavor and eggs and flour to hold it all together. I even used extra Virgin Olive Oil. This was a great economical way to reuse the mashed potatoes and they tasted delicious. You can serve them with Apple Sauce, Catsup , or sour Cream, but my hubby liked them plain. Simple & easy to prepare & quite tasty.

yield serving(s)
prep time 25 Min
cook time 15 Min
method Stove Top

Ingredients For vegetable potato pancakes

  • 2 1/2 c
    cold mashed potatoes
  • 2 md
    zucchini, shredded
  • 1 lg
    yellow onion, grated
  • 3 md
    carrots, peeled & shredded
  • 3 lg
  • 2/3 c
    all purpose flour, or whole wheat
  • 2 tsp
    granulated garlic
  • salt & pepper to taste or as desired
  • 1/3 c
    olive oil, extra virgin or more as needed

How To Make vegetable potato pancakes

  • 1
    Grate the onions and shred the carrots and zucchini. I used a food processor. These are the veggies that I used.
  • 2
    Add the cold mashed potatoes to a medium size bowl
  • 3
    Add in the shredded zucchini and carrots, along with the grated onions. Stir and mix together with a large spoon.
  • 4
    Add in the large eggs, and blend together with the potato mixture.
  • 5
    Add in the flour and stir until it is mixed well with the potatoes.
  • 6
    Heat about 3 tablespoons of oil in a large skillet, I used a 16 inch size skillet. Then using a medium size spoon, spoon mixture into hot skillet and press each pancake down with the back of a spoon.
  • 7
    Continue to cook until pancakes are browned on one side, then flip using a spatula, and brown the other side, about 4-5 minutes depending on how high the heat is.
  • 8
    When fully cooked remove pancakes to a platter that has been lined with paper towel to drain excess oil. Repeat until all the pancakes are cooked. Serve while still hot, with Sour Cream, applesauce, or Catsup, or eat plain as desired.