By Martha Rose Shulman
- Total Time
- 15 minutes
- Rating
- 4(183)
- Notes
- Read community notes
A delicious way to use mashed potatoes, whether they be leftovers or freshly mashed.
Use leftover mashed potatoes from Thanksgiving for these, or just steam up some potatoes and mash (that is what the nutritional values here are based on, not on your buttery leftover Thanksgiving mashed potatoes). Whichever way you go, the mixture is very quickly thrown together.
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Ingredients
Yield:Makes 2 to 2½ dozen small pancakes, serving 6
- 2½cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender, then mashed with a potato masher or a fork)
- 1½cups finely chopped steamed or blanched broccoli raab
- ¼cup chopped chives
- 1teaspoon baking powder
- Salt and freshly ground pepper to taste
- ⅓ to ½cup freshly grated Parmesan, to taste
- 3heaped tablespoons all-purpose flour
- 2eggs
- 3 to 4tablespoons sunflower oil, grapeseed oil or canola oil for frying
Ingredient Substitution Guide
Nutritional analysis per serving (27 servings)
53 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 119 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large bowl, mix together the mashed potatoes, finely chopped broccoli raab, chives, baking powder, salt, pepper, Parmesan and flour. Beat the eggs and stir in.
Step
2
Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don’t worry if this is hard to do – if they stick -- because when you flip them over you can flatten them into pancakes. Brown on the first side – about 2 or 3 minutes – and using a spatula, flip the potato and broccoli raab mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.
Tip
- Advance preparation: You can mix up the batter several hours ahead. The potatoes and broccoli raab can be cooked a day or two ahead.
Ratings
4
out of 5
183
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Cooking Notes
Michele Kellett
I bake this in a 375 oven in a cast iron skillet as one big pancake. Takes about 25 minutes with a two-plate flip in the middle. Cut in wedges.
Alexa H
Absolutely delicious and extremely filling. Easy to make. We steamed the rapini. There is an error in the recipe that calls for heating an oven to 300 degrees, but I think that's an editing error. We just made savory pancakes in a cast iron pan, no need for an oven. Great way to get someone to eat their vegetables, and could probably use other greens like kale or Swiss chard too. We used goose lard to cook the pancakes and they tasted fantastic!
Iona
To my eye the photo of your mashed potato latkes consists of grated potatoes and the addition of onion bits. Is it just my imagination?
sujatha92
Made these for first time but realized after making potatoes that I was out of rapini (which I almost always have) and both my local stores were out also. ☹️ Settled for spinach. Added cayenne and smoked paprika to compensate for what I knew would be a blander taste with spinach than with rapini. They were still delicious and I can’t wait to make the real recipe! I love the suggestion of making one big pancake and slicing in wedges.
Deirdre
I assume the preheated oven is to keep the already-made pancakes warm as you're making more batches.
sdepas
Had some leftover mashed potatoes and some greens that needed using. This worked well. Served with Greek yogurt and chutney which made me think this would be great with some Indian inspired spices added. May even try chickpea flour instead of ap flour next time.
Kathie
What a terrific recipe for a Monday night after work! I had roast chicken, gravy and mashed potato leftovers. AND, I had a bunch of raab from our garden that I needed to cook! So these pancakes were the perfect choice! I also had fresh chives in our herb garden to give the pancakes an extra level of flavor. Plus, now I know how to make great potato pancakes: baking powder & flour added to the mix. Thank you once again, Martha Rose!!
Chrishpl
Had leftover mashed potatoes and wanted to make an easy, light Sunday dinner so decided to riff on this recipe. Sauteed a leek and spinach then added to the potato mixture. Used more than 2.5c to use up what I had (3.5c?). Used 3 eggs. Had no chives but added fresh dill, thyme, and parsley. Used Michele K's idea of making it as one big pancake and flipping it-worked great. Served w/ plum tomatoes, sour cream, salad. The herbs were really nice. 16yo son and DH really liked it. A nice easy dinner.
Dave in SF
I really loved this. My local market didn't have broccoli raab so I got broccolini which I later learned isn't remotely the same thing. I think the raab with the stronger flavor would be better but still what I prepared was very good. Otherwise followed the recipe to the letter. This would be an interesting side to some grilled meat and is not difficult to make. Cooked it in a skillet. Ignore the 300 degree oven instructions.
RosebudTX
These are healthy and good enough. But something I wouldn’t serve to guests. Mine did not look at all like the photo—I guess I was expecting a crisp more like hash browns. The texture of mine were just too soft, no crunchy outer bits like I was expecting.
sujatha92
Made these for first time but realized after making potatoes that I was out of rapini (which I almost always have) and both my local stores were out also. ☹️ Settled for spinach. Added cayenne and smoked paprika to compensate for what I knew would be a blander taste with spinach than with rapini. They were still delicious and I can’t wait to make the real recipe! I love the suggestion of making one big pancake and slicing in wedges.
Angela Gyetvan
Delicious. Added a little Aleppo pepper.
Iona
To my eye the photo of your mashed potato latkes consists of grated potatoes and the addition of onion bits. Is it just my imagination?
Michele Kellett
I bake this in a 375 oven in a cast iron skillet as one big pancake. Takes about 25 minutes with a two-plate flip in the middle. Cut in wedges.
Joanne
A keeper! Delicious!
Luzmila
The preparation and cooking process was very simple. The final result was delicious and filling.
Alexa H
Absolutely delicious and extremely filling. Easy to make. We steamed the rapini. There is an error in the recipe that calls for heating an oven to 300 degrees, but I think that's an editing error. We just made savory pancakes in a cast iron pan, no need for an oven. Great way to get someone to eat their vegetables, and could probably use other greens like kale or Swiss chard too. We used goose lard to cook the pancakes and they tasted fantastic!
Deirdre
I assume the preheated oven is to keep the already-made pancakes warm as you're making more batches.
Andre
You use the oven to keep the pancakes warm until you are done - so everyone gets to eat hot pancakes.
Joanne
Just saw this comment today. I do not believe the instruction to heat an oven to 300 degrees is an error. Heating the oven allows one to keep the first cooked pancakes warm while more are cooked.These are delicious!
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