Potato Pancakes

This is a recipe that I got from my friend, Sherine, a few years ago. It is a wonderful way to use up leftover mashed potatoes.

Recipe: Potato Pancakes


  • 16 oz frozen corn kernels, thawed (or 2 cups fresh corn kernels cut off the cob).
  • 1/2 cup onion, finely chopped
  • 1/2 cup green onions (scallions), chopped small
  • 2 tablespoons vegetable oil
  • 2 cup cooked mashed potatoes
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 3/4 teaspoons salt
  • 1/2 teaspoons pepper


  1. Cook corn, onion and scallions in vegetable over medium-high heat until crisp-tender (about 5 minutes or so). Remove from heat.
  2. Combine potatoes, flour, and eggs in a large bowl.
  3. Add corn mixture, salt and pepper. Stir well.
  4. Coat a large nonstick skillet with cooking spray and place over medium heat until hot.
  5. Drop potato mixture by 1/4 cupfuls into skillet.
  6. Cook 2-3 minutes per side (or until golden).
  7. Re-coat skillet before cooking next batch.

Quick Notes:

  • Adjust temperature as needed to avoid burning.
  • Makes 18 (2″) potato pancakes.
  • Sherine suggestions serving these with salsa. They are equally good served with sour cream and/or apple sauce.

(Linked to Recipe Roundtable.)

Other recipes you may enjoy:

Shepherd’s Pie

London Broil

Marie’s Macaroni and Cheese


  1. Oh yum! These seem kind of like latkes! (Did I spell that right?!)

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