Crispy Smashed Potato Pancakes | PCC Natural Markets

Crispy Smashed Potato Pancakes

Yield: 16 pancakes

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Serve these potato pancakes as a side to roasted meat or chicken, or with a dollop of crème fraîche at brunch.



Place potatoes in a pot of boiling, salted water and cook until tender, about 20 minutes. Drain well.

Transfer cooked potatoes to a bowl. Add butter, milk, salt and pepper. "Smash" the potato mixture with a masher or spoon, until all elements are blended. Add a little extra milk if potatoes are too dry. You may eat a bunch of these now (because who could resist?) but save yourself 2 cups for the pancakes. You can make the potatoes up to 2 days in advance. Cover and refrigerate.

Mix potatoes with eggs, green onions and parsley until well blended. In a heavy sauté pan, heat oil and drop the potato mixture in pancake-sized portions (as large or as small as you like) into the hot oil. Cook about 3 minutes on one side or until golden, then flip and cook on the other side for 2 to 3 minutes.

Served piping hot with Organic Honeycrisp Applesauce.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on September 13, 2008

More about: potatoes


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A Tad Thin

We used the 2 cups of boiled, smashed potatoes, 4 tbsp butter, 1/4 cup milk, and all the other directions. The pancakes seemed a bit thin and were hard to turn over. I would recommend using more than 2 cups, maybe even 3. Add more green onion and parsley, and the pancakes would be a better consistency to flip. Otherwise very delicious!

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