Ingredients

How to make it

  • Stir eggs into mashed potatoes until the mixture is the consistency of pancake batter. If in question, more eggs are better than less (the eggs hold the pancake together).
  • Cook as you would pancakes on a buttered hot skillet.
  • Serve with fresh, hot, apple sauce for a wonderful breakfast.

Reviews & Comments 4

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    " It was excellent "
    NadineM ate it and said...
    Dec 30/16 This is a great recipe. Easy and fast to pull together. Remember the flavour of the pancake comes out with the flavour of the mashed tatters you use. My leftover potatoes were plan as I had use them with another recipe. Next time I will added a few spices and/or herbs even some cheeses. I will be making these again.

    Potato Pancakes
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    " It was excellent "
    mommyluvs2cook ate it and said...
    Yummy cakes :) Served plain with some green onions sprinkled on top! Added a review to Frankieanne's IMI link below. Thanks!!
    3/15/16
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    " It was excellent "
    frankieanne ate it and said...
    I made these using leftover Green Onion Champ so mine had green onions in them. I cut this in half. The first two I made too big and they fell apart. One kinda slightly heaping gravy ladle's worth seemed to work best for me. I put some grated cheddar cheese on mine. I was sooo wishing I had some bacon! Added to IMI on 3/13/16
    Potato Pancakes
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  • friendlybbw 10 years ago
    I had never heard of adding eggs at all. My mom has been making them for many years. I'm going to try this!
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  • wmhaynes 11 years ago
    It's really interesting to see the variations on this that people have had. Thanks so much for the comments.
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    " It was excellent "
    suddenlyelaine2003 ate it and said...
    LOL same as my mom but no nutmeg she used flour. I still make them too. Never thought of useing more eggs....ty so much
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  • kochhexe 11 years ago
    when i was a kid, we had something similar. Mother used to make more mashed potatoes then necessary, next day she just added one egg, sometimes two, more salt, pepper, nutmeg. it was supposed to be a really firmm dough. she made little patties, fried them in butter or margarine in the frying pan, carefully turning first after about five minutes. then the other side. they need to be very crispy and golden brown outside.
    we used to serve them with a large green salad with sour-cream-chive-dressing. lovely summer lunch. good for vegetarians also.
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