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Potato Pancakes: A Legacy


Potato Pancakes

Potato Pancakes

Copyright 2010 Kevin D Weeks
There are cultures (often Jewish) that raise potato pancakes to great heights of culinary esteem. But my mother wasn't Jewish. She was just a girl who grew up in the Great Depression and simply because, even then, potatoes were cheap that didn't mean you could waste the leftovers and so I ate potato pancakes as a kid. I've never managed to duplicate her pancakes and neither has she in recent memory, but this version made from leftover baked potatoes is mighty good. (Larger image.) Serves 2.

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes


  • 1 cup coarsely-mashed baking potatoes*
  • 3 Tbsp. melted butter; separated
  • 2 Tbsp. chopped onion (I like green onion and reserve the tops for garnish)
  • 1 Tbsp. flour
  • 1 tsp. ground mustard
  • Salt and pepper
  • 1/4 cup finely ground dried bread crumbs


1. Mix potatoes, 1 tablespoon butter, onion, flour, mustard and salt and pepper to taste in a bowl. (Note: Leave the potatoes slightly chunky, but only slightly.)

2. hape potato mix into pancakes - two or four as you prefer - about 1/2-inch thick. Then dredge in bread crumbs.

3. Refrigerate, covered, for 1/2 to 1 hour.

4. Heat a large skillet over medium heat, then add butter and swirl to melt.

5. Fry pancakes on each side until well browned.

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