Mashed Potato Pancakes From Salpy’s International Kitchen


Original recipe and photos are courtesy of Salpy’s International Kitchen.

Salpy’s traditional Mashed Potato Pancakes are versatile and easy to assemble and make.  Crispy on the outside and tender on the inside, they can be a delicious side dish for just about any meal — or the main course for a lighter meal.  Serve as a side dish or with roast chicken, lamb, pork, or turkey for a hearty meal with a side of applesauce, yogurt, or sour cream.



2 cups cold mashed potatoes

4 spring onions, finely chopped

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2 tablespoons fresh Italian parsley, minced

2 cloves garlic, mashed

Salt and pepper to taste

1/2 teaspoon Aleppo pepper or cayenne pepper

1 teaspoon onion granules (or dried onion flakes)

1 cup shredded cheddar cheese (or your favorite cheese)

6-8 medium eggs, beaten

Oil for cooking

Finely chopped green onions and parsley as garnish, optional


In a large bowl, mix together all the above ingredients, except the oil, until thoroughly incorporated.

Heat a few tablespoons of oil in the skillet, drop a dollop of mixture a few inches apart in and cook until golden on one side, flip and cook for additional few minutes until golden on both sides.  Garnish or top with chopped green onions and parsley, if desired.


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