My mom used to make these potato pancakes when we had leftover mashed potatoes from a Sunday dinner of roast beef with all the fixins. Such wonderfully fond memories of those days! We didn’t often have any potatoes leftover, but when we did, she would put them to good use. Back in the day, I thought pan frying mashed potatoes was unusual, but seriously any kind of potato fried in butter? Yep, too good! Once I had my own family, those occasionally left over yummy taters from Sunday I decided to give these potato pancakes try.
Before our Paleo journey started, I’d simply use all purpose flour and no egg. I’ve adapted it these days and it’s really better with the egg and there is virtually no difference in texture or taste!! If you don’t have bacon or chives, add whatever sounds good to you! Diced green onions, diced ham, fresh herbs! Betting there are some leftover roasted veggies in the fridge you could toss in. Be creative and have fun!
Serve these golden cakes as a side dish or you could even serve them for breakfast with an egg on top. You know the kind with the runny yolk, natures gravy! Make a breakfast salad and serve them with some spicy arugula. Or the homemade Sriracha from Nom Nom Paleo is fantastic on top. Oh the yummy possibilities!!!
Our favorite ingredients used in this recipe!
A few of our other favorite recipes:
- Whole30 & Paleo crispy ham & potato stacks
- “tates & taco meat”
- chorizo patatas bravas breakfast bowls
- brined popcorn chicken
mashed potato cakes
Course: Whole30Difficulty: Easy6
servings10
minutes10
minutesa very tasty way to use of those leftover mashed potatoes
Ingredients
1½ c leftover, cold mashed potatoes
2 tblsp Otto’s Cassava Flour
½ tsp dried chives (opt. reserve some for garnish)
1 slice of cooked bacon, chopped (opt. reserve some for garnish)
¼ tsp onion powder
¼ tsp garlic powder
1 egg, whisked
Redmond Real Salt & pepper to taste
1-2 tblsp grass fed butter or ghee
Directions
- Place mashed potatoes, cassava flour, chives, bacon, onion powder and garlic in a shallow bowl, mix with hands till well combined.
- Make a slight well in the mixture and pour whisked egg into the center and mix until well blended. Add salt and pepper to taste. Depending on your mashed potatoes may already have enough salt.
- You should be able to shape mixture into small patties at this point, if not dust a bit more cassava flour on top and mix into mixture until it’s a shape-able consistency and isn’t sticking to your hands.
- Shape into golf ball sized balls and flatten carefully leaving them about ½ – ¾” thick.
- Melt butter in cast iron pan til just bubbling and carefully set patties in to fry. I usually only cook about 3 at a time, you need to leave room for flipping. Try not to move them around too soon, they should release once they are browned and ready for flipping. I use a small metal turner to get between the patty and the pan. After you flip them, brown on the other side and remove.
- Add more bacon and chives and/or a bit more grass fed butter on top while warm or fry up an egg and you’re all set.
