The key to really good Potato Pancakes is starting with really good mashed potatoes. THE BEST Mashed Potatoes. Hand mashed boiled potatoes with roasted garlic, buttermilk, fresh herbs, butter, salt and pepper turn into bites of heaven. So naturally these Herbed Potato Pancakes are quite heavenly themselves.
Form cold leftover mashed potatoes into pancake patties. Dip both sides of each patty in seasoned panko breadcrumbs. Gently cook in butter over medium-low heat until golden brown on both sides. Remove to a 300 degree oven while frying the eggs.
I served our Herbed Potato Pancakes over a bed of wilted spinach, topped with a fried egg and sprinkling of scallions. Fabulous breakfast or brunch dish and the perfect way to use up leftover mashed potatoes. Not that we have those all that often.
- 4 eggs
- 2 cups fresh spinach leaves
- salt & pepper
- 2 cups Herbed Mashed Potatoes
- 1 cup panko bread crumbs
- ½ tsp. paprika
- ¼ tsp. salt
- ¼ tsp. black pepper
- 2 Tbl. butter, for frying
- scallions, thinly sliced for garnish
- Preheat oven to 350 degrees.
- Form cold mashed potatoes into 4 pancake patties. Combine bread crumbs, paprika, salt & pepper in a shallow bowl. Dip both sides of each pancake in seasoned bread crumbs, pressing gently so crumbs adhere.
- Melt 1 Tbl. butter in a skillet over medium-low heat. Fry two patties at a time, until golden brown on both sides, add additional butter and fry remaining patties. Remove to oven proof pan and hold in 300 degree oven while frying eggs.
- In same skillet, add spinach leaves, with pinch of salt & pepper and saute for 2-3 minutes until wilted. Reserve. Fry eggs in same skillet.
- Serve on individual plates, with a bed of wilted spinach, a potato pancake, and a fried egg. Garnish with scallions
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