Parsley-Potato Pancakes

Recipe from

Southern Living


1 medium onion, diced
Olive oil
2 cups mashed cooked potatoes
1 tablespoon fresh lemon juice
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 cup minced fresh parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
Garnish: Italian parsley


Sauté onion in 1 teaspoon oil in a large nonstick skillet until tender; remove from heat.

Combine onion, potatoes, and next 3 ingredients, stirring well; stir in parsley and next 3 ingredients.

Pour 1 teaspoon oil into a nonstick skillet; place over medium heat until hot. Drop potato mixture by rounded tablespoonfuls into skillet, and flatten slightly; cook 3 minutes on each side or until golden. Drain on paper towels; repeat procedure with remaining potato mixture, adding oil as needed. Garnish, if desired. Serve immediately.


November 1996
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