Parmesan Potato Pancakes Proved The Power Of Leftovers

Parmesan Potato Pancakes

One of our friends used to say that never underestimate the power of leftovers! As last night’s mashed potatoes are the today’s scrumptious Parmesan potato pancakes. You can serve with a side salad for lunch.  Save this recipe to your list of easy and tasty recipes.


Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 4 servings (serving size: 2 pancakes)

Nutritional Information:

Fat per serving:    4g

Calories per serving:    150

Saturated Fat per serving:    1g

Polyunsaturated Fat per serving:    0.0g

Monounsaturated Fat per serving:    2g

Protein per serving:    5g

Fiber per serving:    2g

Carbohydrate per serving:    24g

Iron per serving:    1mg

Cholesterol per serving:    4mg

Sodium per serving:    568mg

Calcium per serving:    60mg


Two tablespoons chopped fresh chives or green onions

2 cups of leftover mashed potatoes

One large egg white

Two tablespoons of grated fresh Parmesan cheese

1/4 cup of seasoned breadcrumbs, divided

Two teaspoons olive oil


  1. Combine potatoes, chives, egg white, and two tablespoons of breadcrumbs in a large bowl.
  2. Combine two tablespoons breadcrumbs and cheese on a plate. Divide the potato mixture into the eight equal (1/4-cup) portions; dredge in breadcrumb mixture, shaping the each portion into the 1/4-inch-thick patty.
  3. Heat 1 teaspoon oil in a nonstick skillet. Add four patties; cook for 5 minutes on each side or until it turned to golden. Repeat this with one teaspoon oil and remaining four patties.

Serve pancakes hot with low-fat sour cream and applesauce.


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