Parmesan Potato Pancakes

parmesan-potato-pancakes Leigh Beisch


  • 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.

  • Prep Time:
  • Cook Time:

  • 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.
  • Yield: 4 servings (serving size: 2 pancakes)

Nutritional Information

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