Potato Pancakes
These potato pancakes are cheesy, herby, and the best way to reinvent your average mashed potatoes into crispy patties!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Potato Pancakes, potato patties
Servings: 12 servings
- 2 cups cold mashed potatoes
- 1 large egg
- ½ cup freshly grated parmesan cheese
- ¼ cup almond flour
- 1 garlic clove minced
- ½ medium onion finely diced
- 2 tablespoons fresh chopped chives plus extra for garnish
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- Optional: sour cream and extra herbs for garnish
In a large bowl, add the mashed potatoes, egg, parmesan cheese, almond flour, garlic, onion, chives, salt, and pepper. Stir together until well combined.
Scoop a ¼ of the mixture and form into a pancake with your hands. Then place on a plate. Repeat this process until all the potato mixture is used up.
In a large skillet, heat the oil over medium-high heat. Drop several potato pancake into the skillet and cook for 3 minutes on each side, until golden brown. Repeat with remaining potato mixture and more oil, if needed.
Serve immediately. If you'd like, add a dollop of sour cream and an extra sprinkle of chives.
- I recommend using a seasoned cast-iron pan or non-stick pan for this recipe. It'll make it easier to flip the potato pancakes! This is the pan I'm using in the photos.
Calories: 93kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 180mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 1mg