how to make pot pancakes

Potato pancakes

Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs

Nutrition: per serving

Highlight Nutrient Unit
kcal 75
fat 3 g
saturates 1 g
carbs 9 g
sugars 0.7 g
fibre 0 g
protein 3 g
low in salt 0.2 g


  • 250g cold mashed potato , or 2 medium-size floury potatoes, cut into chunks
  • 75g plain flour
  • 1 tsp baking powder
  • 2 eggs
  • 125ml milk
  • 1 rounded tbsp finely snipped chives
  • 1 tsp sunflower oil
  • knob of butter
  • crispy bacon and scrambled eggs to serve, if you like


  • STEP 1

If you’ve got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.

Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.

Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.

Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs, from BBC Good Food.

Easy Potato Pancakes

Wonderfully crisp, tender, and just melt-in-your mouth amazing. Can be served as an appetizer, side dish or even a light main dish!

I have a newfound love.

It’s potato pancakes. A carboholic’s dream.

And by using refrigerated hash browns, these come together with 10 minutes prep. No wait. More like 7 minutes.

You can also add in your desired toppings – like ham, bacon, pancetta, or maybe all three.

But even without that bacon fat, these are still good on their own, with a dollop of sour cream. Or ketchup. Maybe a little ranch mixed with buffalo sauce…

Sorry, I digress.

My point is – you can eat these on their own, with desired fill-ins, and/or your favorite dipping sauces.

Or you can eat them plain, over the kitchen counter, by yourself.

That way no one judges you as your stuff 4 of these in the middle of the night with a glass of wine.

Easy Potato Pancakes

Yield: 6 servings

prep time: 10 minutes

cook time: 15 minutes

total time: 25 minutes

Wonderfully crisp, tender, and just melt-in-your mouth amazing. Can be served as an appetizer, side dish or even a light main dish!


  • 1 (20-ounce) package refrigerated hash brown potatoes*
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 3 green onions, thinly sliced
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil


  1. In a large bowl, combine potatoes, Parmesan, flour, garlic, eggs, green onions and cayenne pepper; season with salt and pepper, to taste.
  2. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side, about 2 minutes longer.
  3. Serve immediately.


*4 large russet potatoes can be substituted, coarsely grated and drained completely to extract as much liquid as possible.

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Hi, I have yet to try this recipe but I was wondering if I could substitute the Parmesan with anything? Preferably a dairy free alternative

You saved me so much time grateful I found your page.

I used the recipe for leftover mashed potatoes. It was truly a leftover treat. I had to use finely shredded pepper jack cheese and replaced cayenne pepper with paprika. Rather than using a frying pan, I used a griddle and fried the potatoes in a mixture of olive oil and butter. They were delicious!

I made these today or tried to.

I carefully followed the directions but the mixture was nowhere near what I’d describe as “batter” and there was no forming them or them sticking together.

Not to worry, though. I’m an experienced cook so I dumped it all in the skillet, added some green peas, and turned it into a delicious skillet potato dish, just not pancakes.

The flavor is great, though, so we’ll have it fairly often.

Excellent as are most of your recipes; the others are just great! My lady brought these shredded potato ones back into my life after several decade absences. Shredded spuds are the way to go and the Latkes one finds on the Jewish holidays are a good base for this pancake. Sour cream or applesauce on top for the pancakes served with a good link breakfast sausage for a side of meat is a comfort food worth waiting for.

I’m a special education teacher for high school students with significant disabilities. We discussed Hanukkah this week and made your potato pancakes for our weekly recipe. It turned out great and the kids loved them.

I just used the leftover boiled potatoes and was out of flour so subbed with some pancake (buttermilk ) mix.
Turned out delish..
I also never ever use anything but unflavored coconut oil , use all you want, it is the most healthy oil ever, check out the research .
I am also a big fan of sour cream on my p-cakes .

To make hash browns at my house, I boil extra potatoes, refrigerate, then grate and continue with the recipe. My hash browns are the bomb if I do say so myself. They are so much easier and better than starting from raw…at least for us. Thanks for the yummy recipe.

What type of potatoes?

Looks great! What would be the recipe for 250 pancakes?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

You are saying 6 servings, how many pancakes per serving?

About 2-3 per serving.

These are easy and good. I made mine pretty crisp because we like them that way. Will make again.

Do you have a caloric value, or any nutritional info?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

I love this idea! I love potato pancakes, but they seem like such a pain to make. Will need to grab a bag of hash next time I’m at the market! On a side note, I pin the heck out of your recipes and also like to share them on my tumblr, but I’ve noticed for a while now that I’m no longer able to attach your photos there. Just out of curiosity, is there a reason you’d rather not have your recipes/photos on tumblr? I’ve been attaching the photo from my pin (of course I source everything) along with a link to your recipe, but can stop if you’d rather your readers didn’t. Thanks! ^^

I’m not entirely sure – I haven’t changed any settings! Perhaps Tumblr changed their policies?

Sorry, but these just didn’t work for me. First, they didn’t even look like yours ! I am an experienced cook, and followed the recipe exactly, but potatoes were not cooked properly in 3 minutes each side, and I am sure 2 T of flour is not nearly enough . Flavor was there just not the outcome ! Sorry, I so wanted these to work.

What a bummer! Perhaps the pancakes were just too thick to begin with? Cooking time is also an estimation so it is best to use your judgment if cooking time needs to be extended as needed.

Love your blog! Can’t wait to add this one to the rotation!

Well I guess these are less like pancakes and more like, round and flat hash browns… but hey, I love hash browns! Although now I am curious how they would turn out using sweet potatoes instead…

Thanks, this recipe sounds yummy. Always made them with leftover mashed pototes like my grandma did.

Ohhh yum! Bacon is excellent with pretty much anything so I am sure it would be a great addition to these already amazing looking potato pancakes. Will definitely have to try!

This look so crispy! Hope to try them as a side dish some night soon!

I need to make this asap! Thank you so much!

I do this with leftover mash potatoes. Definitely a comfy fall meal!

Ooooo I was JUST thinking that I wanted to find a more home made version of latkes for this year’s Chanukah. These aren’t as painful as grating potatoes by hand but are a bit more homemade than the boxed powder mix! Ugh! =)

I love potato pancakes and I grew up eating them as a side dish very often. I don’t make them that often because I am not a huge fan of the grating and wringing that usually is required to get a good potato pancake. Why have I never thought of using hashbrowns??…ha. Great recipe!

Hahaha heyyyyy have you been spying in my kitchen in the middle of the night? Because I am pretty sure I have done exactly that more times then I Would like to admit!!

I have a bag of frozen hash brown potatoes (just potatoes-nothing else). Do you think thawed (and maybe patted dry) they could be used with the same result? These look really good! Thank you for the recipe!!

Yes, absolutely! But I recommend wringing out as much moisture as possible to really let the pancakes crisp up.

I just realized I bought frozen hash brown potatoes for this recipe also (where do you find refrigerated hash browns?). I will try defrosting them. Thanks.

Most grocery stores carry them!

What a great idea to use refrigerated hash browns! I love potato pancakes, and this recipe looks amazing!

Sounds like Mummy used to make. Thanks.

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Easy Potato Pancakes – Wonderfully crisp, tender, and just melt-in-your mouth amazing. Can be served as an appetizer, side dish or even a light main dish!