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Baked Mashed Potato Pancakes #SundaySupper

  • Total Time: 25 minutes
  • Yield: 8-12 pancakes 1x


  • 4 cups leftover mashed potatoes
  • 2 cups leftover cooked vegetables or green bean casserole
  • 1 large egg
  • 1 container crispy fried onions, crushed


  1. In a large bowl, stir together mashed potatoes and vegetables until combined.
  2. In a small bowl or dish, beat the egg. In another small bowl or dish, place the crushed crispy onions.
  3. Form the mashed potatoes into hockey puck sized discs. Coat each disc in the beaten egg and then the crushed onions. Place on a piece of foil and repeat until all the potatoes are used.
  4. Bake 15-20 minutes until golden brown. Serve immediately or store in an airtight container in the refrigerator up to 3 days. Pancakes may also be frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Reheat in a 350 degree F oven for about 15 minutes.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes