Mashed Potato Pancakes with Feta by @feelgoodfoodie

25 min

7 servings

🥔

430 g

Mashed potatoes

🥚

1 large

Egg

🧀

75 g

Feta cheese

🌾

30 g

All-purpose flour

🧅

12 g

Green onions

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

🫒

30 ml

Olive oil

🥣

120 g

Greek yogurt

  1. Add
    • leftover mashed potatoes
    • large egg
    • crumbled feta cheese

    Add the 2 cups leftover mashed potatoes, 1 large egg, 1/2 cup crumbled feta cheese, 1/4 cup all-purpose flour, 2 tablespoons green onions, salt, and black pepper to a large mixing bowl.

  2. Mix
    • all-purpose flour
    • Mashed potatoes

    Mix the potato mixture until evenly combined. Add a little more all-purpose flour if the mixture is too wet to shape.

  3. Scoop
    • leftover mashed potatoes

    Scoop about 1/3 cup of the potato mixture and roll it into a ball with your hands.

  4. Flatten

    Flatten each ball with your palm into a pancake. Repeat to make 6 to 8 pancakes.

  5. Heat
    • olive oil

    Heat 2 tablespoons olive oil in a large skillet over medium heat. Arrange half of the potato pancakes in the hot skillet.

  6. Cook

    Cook the first batch for 4 to 5 minutes per side. Turn the pancakes with a spatula when the underside is golden brown.

  7. Transfer
    • salt

    Transfer the cooked pancakes to a paper towel-lined plate and season while hot with salt and black pepper.

  8. Cook
    • olive oil

    Cook the remaining pancakes in the skillet for 4 to 5 minutes per side. Add a small amount of extra olive oil only if the skillet becomes dry.

  9. Serve
    • Greek yogurt
    • green onions

    Serve the warm pancakes with Greek yogurt. Top with additional green onions if desired.

Mashed Potato Pancakes with Feta by @feelgoodfoodie

25 min

7 servings

🥔

430 g

Mashed potatoes

🥚

1 large

Egg

🧀

75 g

Feta cheese

🌾

30 g

All-purpose flour

🧅

12 g

Green onions

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

🫒

30 ml

Olive oil

🥣

120 g

Greek yogurt

Preparation Steps

  1. Step 1/9

    Add the 2 cups leftover mashed potatoes, 1 large egg, 1/2 cup crumbled feta cheese, 1/4 cup all-purpose flour, 2 tablespoons green onions, salt, and black pepper to a large mixing bowl.

    🥔leftover mashed potatoes
    🥚large egg
    🧀crumbled feta cheese
    🌾all-purpose flour
    🧅green onions
    🧂salt
    ⚫black pepper
    🥣large mixing bowl
    🥄measuring cups
    🥄measuring spoons

  2. Step 2/9

    Mix the potato mixture until evenly combined. Add a little more all-purpose flour if the mixture is too wet to shape.

    🌾all-purpose flour
    🥣large mixing bowl
    🥄spatula

  3. Step 3/9

    Scoop about 1/3 cup of the potato mixture and roll it into a ball with your hands.

    🥔leftover mashed potatoes
    🥄measuring cups

  4. Step 4/9

    Flatten each ball with your palm into a pancake. Repeat to make 6 to 8 pancakes.

    🍽️plate

  5. Step 5/9

    Heat 2 tablespoons olive oil in a large skillet over medium heat. Arrange half of the potato pancakes in the hot skillet.

    🫒olive oil
    🥄spatula

  6. Step 6/9

    Cook the first batch for 4 to 5 minutes per side. Turn the pancakes with a spatula when the underside is golden brown.

    🥄spatula

  7. Step 7/9

    Transfer the cooked pancakes to a paper towel-lined plate and season while hot with salt and black pepper.

    🧂salt
    ⚫black pepper
    🥄spatula
    🍽️plate
    🧻paper towels

  8. Step 8/9

    Cook the remaining pancakes in the skillet for 4 to 5 minutes per side. Add a small amount of extra olive oil only if the skillet becomes dry.

    🫒olive oil
    🥄spatula

  9. Step 9/9

    Serve the warm pancakes with Greek yogurt. Top with additional green onions if desired.

    🥣Greek yogurt
    🧅green onions
    🍽️plate

Composition

Ingredients

Types

Grains, Baking, Vegetables, Herbs, Seasonings, Oils, Dairy

Ingredients

Mashed potatoes, Egg, Feta cheese, All-purpose flour, Green onions, Salt, Pepper, Olive oil, Greek yogurt

Notes

Mashed potatoes (leftover), Egg (large), Feta cheese (crumbled), All-purpose flour (plus more if needed), Green onions (plus more for serving), Salt (to taste), Pepper (to taste), Greek yogurt (for serving, or sour cream)

Allergens

Wheat, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Nut-Free, Soy-Free

Calories

250 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 28g, Fat: 12g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 170mg, Potassium: 420mg, Sodium: 430mg, Iron: 1.2mg

Vitamins

Vitamin C: 8mg, Vitamin B12: 0.5mcg, Vitamin A: 70mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

large mixing bowl, measuring cups, measuring spoons, spatula, plate, paper towels

Appliances

Stove

Type

Type

Type Of Dish

Side Dish, Appetizer, Snack, Breakfast

Occasions

Holiday Leftovers, Brunch, Breakfast, Thanksgiving, Christmas

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American, Greek

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Golden, Creamy, Tender, Melty

Flavors

Savory, Tangy, Salty, Herby, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before storing,Store in an airtight container,Reheat in a skillet or oven until hot), freezer : 2 to 3 months (Freeze pancakes in a single layer first,Transfer to a freezer-safe airtight container,Separate layers with parchment paper)