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Leigh Beisch Photo by: Leigh Beisch

Parmesan Potato Pancakes

Never underestimate the power of leftovers! Last night's mashed potatoes are today's delicious parmesan potato pancakes. Serve with a side salad for lunch.

Health NOVEMBER 2004

  • Yield: 4 servings (serving size: 2 pancakes)
  • Cook time: 12 Minutes
  • Prep time: 10 Minutes


  • 2 cups leftover mashed potatoes
  • 2 tablespoons chopped fresh chives or green onions
  • 1 large egg white
  • 1/4 cup seasoned breadcrumbs, divided
  • 2 tablespoons grated fresh Parmesan cheese
  • 2 teaspoons olive oil, divided


1. Combine potatoes, chives, egg white, and 2 tablespoons breadcrumbs in a large bowl.

2. Combine 2 tablespoons breadcrumbs and cheese on a small plate. Divide the potato mixture into 8 equal (1/4-cup) portions; dredge in breadcrumb mixture, shaping each portion into a 1/4-inch-thick patty.

3. Heat 1 teaspoon oil in large nonstick skillet. Add 4 patties; cook 3-4 minutes on each side or until golden. Repeat with 1 teaspoon oil and remaining 4 patties. Serve pancakes hot with applesauce and low-fat sour cream.

Nutritional Information

Amount per serving
  • Calories: 150
  • Fat: 4g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.0g
  • Protein: 5g
  • Carbohydrate: 24g
  • Fiber: 2g
  • Cholesterol: 4mg
  • Iron: 1mg
  • Sodium: 568mg
  • Calcium: 60mg

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Parmesan Potato Pancakes Recipe