top view of three neatly stacked potato pancakes with a dark fried crisp

Mashed Potato Pancakes

Ingredient Notes

  • Mashed Potato: If your mashed potato is already salted you may need to leave out the salt listed in the recipe. The mashed potato also needs to be cold to work, so make ahead, and cool in the fridge for an hour or so.

 

Cooking Tips

  • Dough Consistency: EEveryones mashed potato recipe is different, the type of potatoes, butter, milk or no milk, so the measurements may also differ. If you want more of a ‘potato cake’ it will be more like a solid dough, still similar to mashed potato. If you want it closer to a pancake (as shown), the mixture should still be a bit wet and sort of stick to your hands when you roll it into balls. Sort of to the point where you feel the need to wash your hands in between each one made.

 

 

Mashed Potato Pancakes (Irish Boxty)

Super easy way to use up that inevitable leftover mash
Cook Time10 mins
Course: Breakfast, Lunch
Keyword: Leftovers, Pancakes
Servings: 2 people, 4 Hobbits, 20 Fairies

Ingredients

  • 300 g Cold mashed potato
  • 50-80 g All purpose flour
  • 2 Spring onions (save some for garnish)
  • 2 tbsp Nutritional Yeast (totally optional, or very small amount of vegan cheese)
  • 1 tsp Sea Salt (unless your leftover mash is already salted)
  • 1 tsp Black Pepper
  • Olive Oil

Instructions

  • In a medium bowl break up the cold leftover mashed potato so it looks 'fluffy' again
  • Add in the flour, spring onions, nutritional yeast (or vegan cheese) salt and pepper
  • Give it a GOOD mix, making sure everything is distributed all over
  • Depending on your mashed potato consistency (or if 300g not used) the amount of flour listed may work differently, so refer to notes above for the desired pancake consistency
  • Start heating up a frying pan or skillet over medium heat
  • Roll up some of the dough, somewhere between a tennis and golf ball. Now flatten it so its like a thin-ish round puck (I don't even do sports, only reference I can think of apologies)
  • If the pancake isn't holding at this point add a little bit of non dairy milk (like a teaspoon or so) and go from there
  • Now the pan is hot add a bit of olive oil and swirl it around the pan, coating the bottom
  • Add a pancake or two if your skillet is big enough. I then like to use a spatula and press down on each one, making it thinner but also have more contact with the pan, getting a nicer crisp edge.
  • Fry on each side for around 2-3 minutes until you get that nice golden look on each side.
  • If you have a lot of pancakes or doubled up on this recipe, warm an oven to 200C and place them in there on a lined baking tray for 10 mins to keep them toasty.
  • Garnish with the leftover spring onions, and serve with vegan sour cream or hot sauce (personal fav) ketchup or even gravy.

Notes

Nutritional Yeast used can be found here
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