I think these mashed potato pancakes are even better than latkes, which says a lot, because latkes is one of my favorite foods. Deliciously crisp on the outside, creamy on the inside – every bite is a celebration of the amazing things that can come out of the simplest ingredients. Needless to say, leftover mashed potatoes from your Thanksgiving meal are perfect for this.
Serving size: 3 cakes
Makes 5 servings
2 cups leftover mashed potatoes, cold
2 large eggs, lightly beaten
2 tablespoons white whole-wheat flour
1/2 cup green onions, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 tablespoons olive oil
1. Heat oven to 200 degrees F. Line a large baking sheet with foil.
2. In a large bowl, using a fork, stir together mashed potatoes, eggs, flour, onions, salt and pepper.
3. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat, about 2 minutes.
4. Cooking in two batches, drop potato mixture into skillet, measuring 2 heaping tablespoons for each cake (I use a 2-tablespoon ice cream scoop and fill it generously). Gently press on the cakes with a spatula to flatten. Cook until you can see that the edges of the bottom are crisp and golden brown, 3-5 minutes. Very carefully turn to the other side – cakes come apart easily – and cook 3-5 more minutes, until the second side is also browned and crisp. Transfer to prepared baking sheet and place in oven to keep warm while you fry the second batch.
5. Add 2 more tablespoons of olive oil to skillet, and cook the remaining cakes. Serve immediately.
Nutrition per serving
Total Fat 13.8 g
Saturated Fat 2.6 g
Cholesterol 77.2 mg
Sodium 403.6 mg
Total Carbohydrate 18.9 g
Dietary Fiber 2.4 g
Sugars 1.1 g
Protein 7.0 g
Weight Watchers Points Plus: 6 points