Smashed Mini Potato Pancakes
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Course: Side Dish
Cuisine: American
Keyword: Comfort Food, Easy, fast, Gluten-Free, Potatoes
Servings: 6
Calories: 165kcal
Author: Chef Bill Collins

Ingredients

  • 2 pounds red potatoes (skin on, cut in half)
  • 1 onion (peeled and grated (not chopped or minced))
  • 3 scallions scallions (sliced)
  • 1 egg
  • salt
  • black pepper
  • 2 tablespoons olive oil

Instructions

  • In a saucepan, cover the potatoes with water, and bring to a boil. Simmer until they’re cooked through, approximately 12-15 minutes.  Drain and cool to room temperature
  • Mash (or smash) the potatoes, and add the remaining ingredients. Form into small, mini-pancakes, approximately 1 ½ inches in diameter
  • Heat a large skillet over a medium heat. When it's hot, add olive oil to a depth of approximately ¼ inch. Place the pancakes in the skillet, and cook on each side until they are golden in color.  Test (eat!) the 1st pancake to see if more salt or pepper is needed.

Notes

Notes:This also works well with russet potatoes
  • You can add other ingredients, including parmesan cheese, cheddar cheese, minced red pepper, etc. to the potato mixture.
Nutrition Facts
Smashed Mini Potato Pancakes
Serving Size
 
6 g
Amount per Serving
Calories
165
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
27
mg
9
%
Sodium
 
39
mg
2
%
Potassium
 
726
mg
21
%
Carbohydrates
 
26
g
9
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
4
g
8
%
Vitamin A
 
56
IU
1
%
Vitamin C
 
14
mg
17
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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