Creamy & Crispy Potato Pancakes

Good cooks never waste good food! You use every little last bit. It’s code of conduct in my kitchen. Left over rice to thicken a soup, chicken bones to make fresh stock, vegetable peels to make vegetable stock, left over boiled potatoes to make potato pancakes.  This week I found myself with left-over mashed potatoes.  When I was thinking of what to do with them I though of potato pancakes, but not the regular kind. The mashed kind. With a  Crispy outside, smooth and creamy inside with a garlic-y,  rosemary flavor  topped with sauteed spinach and a fried egg kind. How could these cakes not be amazing?!…I thought to myself.  The delicate sweetness of the potatoes crisped up to a golden fry is not only easy to make,  but a great treat when you’re craving something delicious. These are also lower in calories than the regular potato pancakes. Less frying time = less oil. Win win right 😉

Potatoes in almost any shape or form are an edible treat because they’re so delicious and comforting. Boiled, fried,  or baked,  we can always turn to potatoes for comfort. Plus, they are easy on the wallet (potatoes are cheap) and easy to work with which makes them as close to perfect as you can get. Eaten alone, these pancakes are perfectly satisfying. But if you want to take them to the next level, top them with sauteed spinach and a fried egg, and fresh salsa (tomatillo salsa coming soon).

Mashed Potato Pancakes

  • Warm up the mashed potatoes (mine had garlic, rosemary, black pepper, and sea salt)
  • Form patties
  • Place on HOT skillet and fry on each side until golden brown
  • Remove from oil and pat dry
  • sauteed spinach
  • Fry or poach egg
  • Assemble and top with salsa
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