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.
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 Potatoes
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 – 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.
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.
Italian Potato Pancakes
Ingredients
- 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.
