Italian Potato Pancakes
Leftover mashed potatoes turned into the pillowy soft Italian Potato Pancakes.
Italian potato pancakes were always a treat growing up. Hot out of the frying pan they rarely lasted long but if they did, they held up well. Room temperature or refrigerated I would take them any way I could get them. A simple recipe that is made more by eyeballing it than specific measurements.
Everytime I make them it takes me back to my mom standing at the stove in our cozy kitchen frying them up and shooing us away because they were for dinner. We did always manage to sneak one beforehand and eagerly awaited dinner that night.
Nowadays, when I make mashed potatoes I try to make a bit extra just so we can have some Italian potato pancakes to snack on. I usually make them the next day or the day after, they are leftovers after all. Using simple ingredients the potatoes turn magical with so much flavor. An egg or two, some grated cheese, handful of breadcrumbs and you’re set. I manage to make these using gluten-free breadcrumbs and it tastes just the same as using regular ones.
Why You'll Love Them
- They are a great way to use up leftover mashed potatoes.
- Make them gluten-free using gluten-free breadcrumbs.
- You can eat them cold or room temperature for breakfast or with your lunch.
- They make a really great filling snack.
- It’s a great side dish.
- Add them as a side to some eggs or a nice salad.
Ingredients
Mashed PotatoesÂ
Eggs – Depending on your quantity you will need one or two eggs
Breadcrumbs – Try to use Italian Style if you can. Gluten-free breadcrumbs also works really well.
Cheese – Â Grated Parmesan or Romano cheese works really well here.
Instructions
- Add the mashed potatoes to a medium size bowl and break apart with a fork.
- To the mashed potatoes add the egg, breadcrumbs, and cheese, mix until all of it is combined really well.
- Add a light coating of light olive oil or another neutral tasting to the bottom of a large skillet.
- Using a large scoop or spoon scoop 1/4 cup of the mashed potatoes into your hand to form a patty. Slightly press down to flatten but not too flat.
- Fry until each side is golden, adding more oil to the pan as needed.
- Remove to a paper towel lined plate or platter.
- Sprinkle some flaky salt over the potatoes once removed from the frying pan but while still warm.
Italian Potato Pancakes
Materials
- 2-3 cups Leftover mashed potatoes
- 1-2 Eggs depending on potato quantity
- 1/4-1/2 cup Dried Italian style breadcrumbs Gluten-Free breadcrumbs work great
- approx 1/4 cup Grated or shredded parmesan or romano cheese
Instructions
- Place cold mashed potatoes in a medium size bowl and break apart with a fork.
- Add 1-2 eggs depending on quantity of mashed potatoes.
- Add in 1/4 cup of the breadcrumbs.
- Add in grated or shredded parmesan or romano cheese.
- Mix all ingredients together. If mixture seems more on the runny side add a bit more breadcrumbs. The potatoes need to be somewhat soft but firm enough to form a patty.
- Heat a large skillet with a light layer of light olive oil or other neutral oil.
- Grab a plate or platter and place a sheet of paper towel over it to absorb grease from fried potato pancakes.
- Scoop a 1/4 cup of pototoes into your hand and form a patty, slightly flatten.
- Glently place in skillet and fry until each side is browned about 5 min per side.
- Remove and place on paper towel lined plate.
- Sprinkle with flaky salt.
Notes
Nutrition
Storage Tips
Once fried they can stay on the counter for a few hours and can be eaten at room temperature.
Store in the refrigerator for up to 2 days. Warm in the microwave.
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