HOW TO MAKE POTATO PANCAKES FROM MASHED POTATOES RECIPES

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FRIED MASHED POTATO BALLS RECIPE: HOW TO MAKE IT



Fried Mashed Potato Balls Recipe: How to Make It image

The key to this recipe is to start with mashed potatoes that are firm from chilling. Serve the fried mashed potatoes with sour cream or ranch salad dressing on the side. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 6 servings.

Number Of Ingredients 7

2 cups cold mashed potatoes
1 large egg, lightly beaten
3/4 cup shredded cheddar cheese
1/2 cup chopped green onions
4 bacon strips, cooked and crumbled
1/2 cup dry bread crumbs
Oil for frying

Steps:

  • Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

Nutrition Facts : Calories 290 calories, FatContent 19g fat (5g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 496mg sodium, CarbohydrateContent 21g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

MASHED POTATO PANCAKES - KITCHN



Mashed Potato Pancakes - Kitchn image

A simple recipe for pan-fried potato pancakes using leftover mashed potatoes.

Provided by Sheela Prakash

Categories     Dinner    Side dish    Pancake

Total Time 1920S

Prep Time 1200S

Cook Time 720S

Yield 4

Number Of Ingredients 7

1 ounce Parmesan cheese, grated (about 1/2 cup)
2 tablespoons chopped fresh chives
1 large egg
2 cups cold mashed potatoes
1/2 cup all-purpose flour, divided
2 tablespoons olive oil, divided
Sour cream, for serving (optional)

Steps:

  • Grate 1 ounce Parmesan cheese (about 1/2 cup) and place in a large bowl. Chop until you have 2 tablespoons fresh chives and add to the bowl. Add 1 large egg and lightly beat with a fork or wooden spoon to combine. Add 2 cups cold mashed potatoes and 1/4 cup of the all-purpose flour, and stir to combine. Refrigerate the mixture for 10 minutes.
  • Place the remaining 1/4 cup flour in a shallow dish. Divide the potato mixture into 8 (1/4-cup) portions. Working with one at a time, shape each portion into a patty about 3-inches in diameter, then dredge the patty in the flour on both sides, shaking off excess. Place on a baking sheet or large plate.
  • Heat 1 tablespoon of the olive oil in a 10- or 12-inch cast iron or nonstick skillet over medium-high heat until shimmering. Tilt the pan so that the oil coats the bottom. Using a wide, flat spatula, gently transfer 4 of the patties into the pan and cook, flipping once, until golden-brown and crisp, about 3 minutes per side. Repeat with the remaining 1 tablespoon oil and 4 patties. Serve warm with sour cream, if desired.

Nutrition Facts : SaturatedFatContent 5.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 30.5 g, SugarContent 1.0 g, ServingSize Serves 4, ProteinContent 12.0 g, FatContent 17.1 g, Calories 322 cal, SodiumContent 646.0 mg, FiberContent 2.0 g, CholesterolContent 0 mg

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