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Herbed Potato Pancakes with Fried Eggs

Herbed Potato Pancakes {with Fried Eggs}

Libby with Lemony Thyme
Course Breakfast, Brunch
Servings 4


  • 4 eggs
  • 2 cups fresh spinach leaves
  • salt & pepper

For pancakes...

  • 2 cups Herbed Mashed Potatoes
  • 1 cup panko bread crumbs
  • 1/2 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 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