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When I was a kid, I tried countless times to make potato pancakes with leftover mashed potatoes. My problem was that there was no internet or Food Network when I was a kid, and I never found a real recipe. So, I would just shape a handful of mashed potatoes into a patty, dust it in flour, and fry it in butter or oil. As you can imagine, this recipe failed again and again, turning into a lump of warm mashed potatoes with a few crispy spots that mostly stuck to the pan. And yet I kept doing it. I was determined to have potato pancakes, even if they sucked.

Well, I say it to myself almost daily: The internet rules. It answers every fleeting question, helps me stalk my favorite celebrities, and has turned my cooking hobby into a full-blown obsession. And today, I have a brand-new recipe for potato pancakes that makes MUCH more sense than just potatoes coated in flour. Courtesy of the Aga Range website, I give you the recipe that is going to transform my weekend brunches and make leftovers sexy again.


8 oz freshly cooked, mashed potatoes
2 tbsp milk
2 eggs
2 tbsp self-rising flour
Salt and freshly ground black pepper to taste
4 slices Irish Cheddar cheese
8 slices streaky bacon
Place the mashed potatoes into a bowl and add the milk, eggs and flour. Season with salt and pepper. Beat until you have a thick but pourable batter, adding more milk if needed. Heat the oil in a heavy bottomed pan. Pour in a ladleful of the batter mix and cook until browned underneath. Flip over and cook on the other side. Transfer to a warmed platter and reserve, keeping the pancakes warm.

At the same time cook the bacon in a non-stick pan until crispy. Drain on paper towel.

Top the potato pancakes with slices of cheese and place under hot broiler to melt. Serve with crisp bacon on top. Serves 4.

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