Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Potato Pancakes

There are two ways to make potato pancakes — you can use leftover mashed potatoes or raw, shredded potatoes.

Potato Pancakes
Recipe type: Meatless Entrees
  • 3 large potatoes
  • 3 eggs
  • 2 Tbs. Flour
  • 1 small onion
  • 1 tsp. salt
  • butter and/or olive oil
  1. Wash, peel and grate the raw potatoes.
  2. Grate or finely chop onion and add to potatoes.
  3. Beat eggs well and add to the bowl.
  4. Add salt and flour.
  5. Mix well.
  6. Heat oil in frying pan.
  7. Fry plops of batter in hot oil.
  8. Flip when underside is golden brown.
  9. Drain on paper towel when cooked.
  10. Serve with sour cream or applesauce.
  11. (Makes about 18 pancakes)

Cost:  less than 50 cents

Super foods:  2, plus one honorable mention

Leftover Mashed Potato Pancakes

I can’t give you exact amounts here — it depends on the quantity of your leftovers that you want to use up.

Basically, stir some chopped onion, salt, parsley and flour into the potatoes.  Add an egg or two until it looks like potato patties will stay together.  Fry in butter or oil until golden on one side, then flip to the other.  Delicious as breakfast for dinner with eggs or as a side to a meat dish.

Here’s what my last batch looked like:

mashed potato pancakes


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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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