Did your Mom make this mashed potato pancakes recipe when you were growing up, too?
A couple of our kids go through stages where they get sick of eggs, and of course it kills me because I know how good eggs are for them. So when that happens, I keep it very low key, knowing that if I push it they’ll never eat them again. Instead I’ll make smoothies with raw egg yolks or soaked pancakes with extra eggs, OR I’ll make this easy mashed potato pancakes recipe…
Mashed Potato Pancakes
Ingredients
- About 2 cups leftover mashed potatoes
- 4 egg yolks or 2 whole eggs, I like using more yolks since they’re the most nutrient dense
- 1/4 cup cream preferably raw, but for sure not ultra-pasteurized
- sea salt & pepper to taste
- ghee ghee is the preferred choice here, not regular butter; the ghee will give it a nice buttery taste, but will also handle the heat better. If you only have butter, make sure you use a lower temp so the butter doesn't brown too quickly
Instructions
- Mix well and then drop by spoonfuls into a frying pan with ghee. Fry on each side until nice and golden brown. Serve with some sour cream and my delicious applesauce.
Do you have other ways to get more eggs into your family? (Or into you if you don’t love them?)
Kathryn Hicks says
Love these – they have been a family staple for generations; if we were a bit short of mash, we’d use any cooked left-over veggies (mashed) or bulk it up with a little flour. I still make them, and even make extra mash so I have enough ‘left overs’!
jean diesel homme says
I
Carrie at NaturalMomsTalkRadio says
Do you serve these with maple syrup or gravy or what? They look yummy!
Rita says
why do you have 12 log in or register to see the links on this post. they don’t go anywhere either.
KitchenKop says
Hmm, I’m not sure – try using Firefox for your browser, maybe that would help. I haven’t heard of anyone else having that problem.
Sorry for the trouble!
Kelly
KitchenKop says
Rita, now others are saying the same thing, thank you for telling me, I’m working on it and I’m sorry!!!
KitchenKop says
Rita, I think it’s fixed now!
Alex at A Moderate Life says
FINALLY someone explains to me the REASON why my potato pancakes always flop!!! I need to add EGGS! Wow…see, around my area, there are a great many kosher cooks who create the most delectable Latkes, but they use grated raw potatoes. MY husband remembers mashed potato pancakes as a kid, and so I would just try and make the latkes using mashed instead of raw. They were a complete disaster! Now, I will try this recipe and I am sure my husband will be VERY happy and so will my kids! Thanks Kel!!!
KitchenKop says
Ooooh, how fun! You’re welcome! 🙂
Anita says
More eggs, great!
Our 14 year old daughter cooks her own breakfast of eggs, gently sauteed in the pan, with lots of butter. I’m so glad she has this instead of processed breakfast cereals:)
We also love egg custards;)
jeanne says
One way I add in extra eggs is to have my husband make up a big batch of german spaetzle. Spaetzle is a german egg noodle. After the noodle is boiled we either fry it in butter and a little olive oil or layer it in a casserole dish with sauteed onions and garlic and grated swiss cheese. You can find the recipe online. These are very rich and yummy!
Kelly- I hadn’t looked at your blog this morning when you where over and I had the spaetzle on the counter for tonights meal and I was going on about how there are lots of farm fresh eggs in the noodles. How funny that this was your post today.
Anna says
I make baked custard with lots of eggs (and sometimes extra egg yolks), often with raw milk that has turned sour. Lately I’ve been adding the super dark cocoa from King Arthur Flour Co. which is a really nice addition. I use my handheld blender because the cocoa can be hard to mix in without lumps. I can make custard without a recipe and in my sleep now. I keep just enough sugar in to keep my son interested, but far less than any recipe calls for. When a dish of custard is in the fridge, we’ve got a fast breakfast, an easy after-school snack as well as a dessert (esp with seasonal fruit & a dollop of whipped cream).
Sarah says
I don’t particularly love eggs, but being pregnant it’s a great way to get some protein in me. With the warmer weather I’ve fallen back on a trick my mom used, blending up raw (farm fresh) eggs with some ice, milk and flavorings (fresh berries, banana, cocoa, or even coffee :)) and a little sweetener if needed. It’s a great breakfast, lunch or snack and the kids love it too! For a meal I serve it with homemade soaked flour bread & grassfed butter or some kind of fruit.
Yolanda says
Sarah, I wanted to mention that raw egg WHITES are not a good thing. I am not talking about contamination, and I wish I could find a link to what I have read about it, but I can’t right now. There is something in them that interferes with the body’s ability to use some nutrient or other. Sigh…. wish I could find that for you!
Yolanda says
Oh! Here it is!
“Raw Eggs, Avidin and Biotin Deficiency
Eating raw eggs can also interfere with the absorption of a key vitamin: biotin (also known as
KitchenKop says
I was just going to say that there’s a link up there in the post (“raw egg yolks”) that talks about it, but you already found it!
Mary P. says
Your potato pancakes sound wonderful. My mom used to make them German-style, y’know grated potatoes, eggs, and a bit of flour, but we always have mashed left over and this sounds great!
I love using eggs in a breakfast strata (that we usually have for dinner :)) – it’s cubed bread and browned sausage or bacon, grated cheese, and a custard of milk, cream and eggs poured over, rested in the fridge overnight and baked the next day….. and quiche – love quiche :))) Thanks Kelly!
jenna of foodwithkidappeal says
i can’t imagine getting tired of eggs, but i guess anything is possible! we love eggs for dinner. hardboiled in salads or our favorite poached eggs over anything for a delicious egg sauce.
KitchenKop says
You guys are FULL of great ideas as always!!! 🙂
Kel
Dani says
These look yummy! Are these savory or in between? I think my hubby would want me to throw in some shredded cheese, but my kids would think “syrup” when they hear the word “pancake!”
Another way to “sneak” extra eggs into the family is to make what is known as Dutch Babies, or German Pancake. The only thing that changes proportion-wise is the baking pan. And, they’re SO SO SO easy!
For two people (multiply appropriately to serve your brood), I soak 1/2 cup flour in 1/2 cup acidified milk (I use ACV or whey, whichever is handy). Soak for the prerequisite 12-24 hours. Prep continues like this: Preheat oven and pan to 425. When preheated, throw in a generous 2 tablespoons of butter or coconut oil, or your preferred combination of the two, and melt. Move quickly for this next part before your oil reaches the smoke point (or, do like I do and wait until the rest of the batter is mixed)
For each two-people “unit”, crack 2 large or 3 small eggs (or more, if you really are trying to sneak in extra eggs) into the blender and whip for 1 minute. Add the soaked flour, and whip for 1 more minute. You’re incorporating alot of air here, so if you don’t want to use the blender, use a good balloon whip. Finally, add 1/2 teaspoon of vanilla per unit. Roll heated pan around to coat thoroughly with butter and quickly pour the batter in. Bake 20-25 minutes–this will puff like crazy, but it will calm down when you take it out. Cut and serve immediately, with plenty of fresh sliced lemon to squeeze over the top (we found 1/2 lemon each was just almost not enough), and sprinkled with a little powdered sugar. I know, refined sugar, but it really doesn’t take that much, and if you’re like me, you still have some that you aren’t sure how to use up!
This would also be good with maple syrup and fresh fruit; I think it might also make a nice base for a savory meal, as there is no sugar in the batter.
Oh, for the pan: for two people, I use my 8″ chef’s skillet (well-seasoned cast iron). You could also use a glass pan, but something with sides not more than 2 or so inches tall. When the kids are with us, I will use my 9X13 glass pan, or for Christmas with a bigger group, my 11X15, and it will just make thicker servings.
Can’t wait to try the potatoe ones! I might have to sneak in some sauteed onions–more so than eggs, that’s what I’m always trying to sneak in!
Kate says
Our favorite way is raw ice cream! Raw milk, raw cream, raw egg yolks. 🙂 A little sucanat or maple syrup and some homemade vanilla extract and you’ve got ice cream! And the kids LOVE it! (Although truthfully DD would rather eat scrambled eggs than ice cream, lol.)
Jen says
I love potato pancakes! I often make them by grating the potato raw and mixing with a couple eggs, little flour and salt and pepper. Cook the same way. Very yummy! And great with sweet potatoes too!
Carla says
From wikipedia : The rutabaga, swede (from Swedish turnip), or yellow turnip (Brassica napobrassica, or Brassica napus var. napobrassica, or Brassica napus subsp. rapifera) is a root vegetable that originated as a cross between the cabbage and the turnip. The roots are prepared for food in a variety of ways, and its leaves can also be eaten as a leaf vegetable.
I’m definately going to try mashed ” swede” 🙂
Michelle (Health Food Lover) says
As far as I know Swede is a dark leafy vegetable. Like swiss chard I believe.
This recipe sounds pretty delicious!
Meagan says
Oh this sounds so delicous!
KitchenKop says
Janet, What is swede???
Stanley Fishman says
“Swede” is a rutabaga.
Janet (Pantry Bites) says
Correct. It’s called Rutabaga in America but Swede in England and here in New Zealand. I’ll be posting my recipe as part of your Real Food Wednesdays.
Janet (Pantry Bites) says
I just made mashed “potatoes” with swede which is much lower carb. I’ll have to try this pancake recipe with the mashed swede.