Leftover Mashed Potato Pancakes (Irish Potato Bread)
Make the best mashed potato pancakes from leftovers with this simple recipe - ready in about 20 minutes!
Servings: 4 servings
Calories: 224
Equipment
Ingredients
- 1 pound potatoes cooked and mashed (or leftover Irish Champ or mashed potatoes), warmed
- ¾ cup plus 2 Tablespoons all purpose flour plus extra for flouring surface
- 2 Tablespoons butter softened
- ½ teaspoon salt
- 1 teaspoon oil
Instructions
- In a medium bowl, mix together mashed potatoes, flour, butter, and salt.
- Knead on a floured surface and roll into a circle, ¼-½ inch thick. Using a pizza cutter (or knife), cut into quarters.
- In a large skillet, heat the oil until it shimmers. Drop potato pancakes onto hot oil and cook until brown, about 2-3 minutes each side and warmed through.
- Serve warm.
Notes
- To reheat, fry in a dry skillet, toast in the toaster, reheat in the microwave or air fryer.
Nutrition
Calories: 224 | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 353mg | Potassium: 497mg | Fiber: 4g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 5mg