Recipe: Potato Pancakes


  • 4 medium Yukon Gold potatoes
  • 1/4 cup hot milk
  • 2 tablespoons canola oil margarine or canola oil butter blend
  • Salt and pepper to taste
  • 1/2 cup grated carrots
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped green onions
  • 2 tablespoons freshly chopped parsley
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 to 3 tablespoons canola oil


  1. Quick and easy microwave mashed potatoes: Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on high for 9 minutes or until potatoes are done. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up. Add milk, canola oil margarine or butter blend, salt and pepper to taste. Using potato masher, mash potatoes to desired consistency.
  2. To prepare pancakes: In large mixing bowl, combine mashed potatoes, carrots, onions, parsley, flour, salt and pepper. Mix well.
  3. In large fry pan, heat canola oil. Spoon vegetable mixture, about 1/3 cup at a time, to form pancakes. Cook pancakes over medium heat for 3 to 4 minutes per side, or until cooked through and golden brown. Add additional canola oil as needed to cook remaining pancakes.

Preparation time: 18 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 8

Recipe and Photo Courtesy of United States Potato Board

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