I had a lot of leftover mashed potatoes. Needed something for breakfast. These were perfect. Can be eaten anytime.

By request, this is an easy recipe that even beginner cooks can make. But they look great too, right?Squeeze the potatoes and onion out to reduce the moisture in the batter, so that the pancakes will cook up with a crispy finish. Recipe by nin

Mashed potatoes are a must-have with Christmas dinner. But sometimes you go a little bananas and make way too much. Instead of eating leftover mashed potatoes for a week, turn them into super-cheesy mashed potato pancakes instead. Filled with melty mozzarella and topped with a refreshing dollop of sour cream, they're a great way to transform your excess spuds into something new and delicious. There are 3 things to remember with this recipe. First, don't use soggy mashed potatoes. Or worse, whipped potatoes. Second, don't make the pancakes too big. No more than 5 cm across, or they'll be a nightmare to flip. And third, be patient. Flipping too early will only end in disaster.

I enjoyed the flavor combinations packed into these little Potato Pancakes. Definite hit in my house!

Tasty, fluffy thick breakfast pancakes, made from leftover mashed potatoes, or freshly diced potatoes boiled ten minutes, mixed with sauteed greens and grated cheese. Lighter, less oily than hash browns. Served with wedge of lemon and pickle.

Regular baked sweet potatoes are rather boring, so I wanted to make something more like a proper snack.Be patient and completely grate the sweet potatoes! After that, you just need to cook it! First, cook over medium heat, but after you flip the pancakes over, switch to low heat and cook them slowly.Flip the pancakes over when their edges start to become transparent. Recipe by pogue

This version has not just shredded zucchini, but also feta, fresh dill and scallions. They are crisp on the outside and tender within. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients.

My Russian friend's mother often made these for me when I lived in Israel. I made a note of the recipe here to remind myself how to make them in future.These pancakes have a simple flavour and taste just like what a real Russian mother would make.The trick with this recipe is to grate the potatoes while they are still raw. Your pancakes will end up nice and chewy that way.Grating this way will mean that you will lose some of the moisture from the potatoes but they'll provide a more uneven surface during cooking which will allow for a crispier texture. Recipe by Takeruna

no time to prepare dinner yesterday...prepared a simple but delish pancake like this... with grilled meat.savory...and simple.and very easy to make. :ohyeaah :-) :-)

I love those potato pancakes so I decided to make them and kick it up a notch and added a bit of cabbage and spices.. They turned out amazing. I usually drown potato pancakes in sour cream and applesauce but these honestly tasted so good I didn't want to lose the flavors - didn't even need it. YUM. Make a big batch and freeze or heat to eat whenever.

These were inspired by a Souffle pancake recipe by Tastemade. I wanted a keto version, so after several tries... Here it is! They are by no means as fluffy as the original Tastemade pancakes, but these are darn good for a keto version!

Ran out of buttermilk and went into panic mode so I improvised. Have to say....these turned out great!!!