Best 6 Mashed Potato Pancakes Paula Deen Recipes

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
• Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
• Make sure the mixture is not too thin.
• Pour 1/4 cup batter into hot pan; brown on both sides.
• Enjoy with sour cream or applesauce.
• Enjoy!

MASHED POTATO BAKE

Steps:

• Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
• In a large Dutch oven, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat, and simmer until tender, about 15 minutes; drain.
• In a large bowl, mash potatoes with a potato masher until coarsely mashed. Stir in half-and-half, cream cheese, Gruyère, ¼ cup butter, salt, and pepper until well combined. Pour into prepared pan.
• Bake until hot and bubbly and edges are golden brown, 35 to 40 minutes. Dot with remaining 3 tablespoons butter before serving. Garnish with rosemary, if desired.

SMASHED POTATO PANCAKES

Steps:

• In a large Dutch oven, add the potatoes and cover with water. Bring to a boil over medium-high heat; then reduce heat, and simmer until tender about 10 to 12 minutes. Drain well and add to a large bowl.
• Mash the potatoes with the garlic and salt and pepper. Fold in 2 1/2 cups of the panko, the egg, cheese, bacon, onion, butter and the sour cream. Form the potato mixture into 3-inch patties. Put the remaining 1 cup of panko in a shallow dish and dredge the potato patties in the crumbs.
• In a large skillet, heat the oil over medium-high heat. Add the potato patties, and cook until brown and crisp, 3 to 4 minutes per side. Arrange on a serving platter and serve immediately.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
• Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.
• Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.

MY CRISPY MASHED POTATO PANCAKE

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

MASHED POTATO PANCAKES SOUTHERN STYLE

Steps:

• In medium bowl combine all ingredients.
• Whisk together until combined well.
• Consistency should be similar to cornbread mixture.
• Heat skillet with a light layer of oil on medium-high heat.
• (Cast iron skillet browns beautifully).
• Spoon batter to form 3 1/2 to 4 inch rounds.
• Brown each side to a rich dark golden brown.
• Potato Pancakes should look like a thick regular pancake.
• Place on paper towel to drain excess oil.
• Don't stack on top of each other or the bottom pancakes will become soggy.