Mashed Potato Pancake Recipe
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Here is a recipe that’s quick and easy for potato pancakes. This is another great way to use your leftover mashed potatoes and other ingredients that you probably already have. This is one of the best potato pancake recipes that you’ll ever try because potato pancakes here are baked not fried. So these are healthier and oil-free, plus you won’t need to clean up any grease when making these pancakes. This is a really good, comforting recipe that will serve a lot of people at your home and that’s done in 35 minutes. You can’t surely wait to serve these for breakfast. Here’s how to make these mashed potato pancakes.
Serves: 8
  • ¼ cup butter (60 ml)
  • 3 large onions, finely chopped
  • 4 large eggs
  • 3 cups mashed potatoes (675 g)
  • ½ cup flour (55 g)
  • Salt and pepper
  • Tabasco sauce
  • 2 tablespoons water (30 ml)
  1. First, preheat oven to 400 degrees F.
  2. In large skillet over moderate heat, melt the butter; add the onions and sauté for 3 minutes, stirring.
  3. Remove from heat and set aside.
  4. In a large mixing bowl, beat three of the eggs until well blended, then add the cooked onions, potatoes, flour, salt, pepper and Tabasco ; stir thoroughly until mixture is firm.
  5. Shape and divide mixture into 16 round pancakes; place pancakes on a large greased baking sheet.
  6. In a small bowl, beat the remaining egg with the water, brush the top of each pancake with the egg wash.
  7. Bake the pancakes until golden brown, for about 20-25 minutes.
  8. Serve warm and enjoy!
Serve with a slather of sour cream or applesauce.
Recipe by Mashed Potatoes Recipe at