Yummy Quick Potato Pancakes

This week's recipe was created using the leftover Potato Soup recipe from a few weeks ago.  We all love recipes but when it comes to leftovers we either love to reheat them or we just throw them away because, as my mother used to say, "I don't like anything reheated." This recipe is a quick way to reinvent leftover potato soup.  My husband made this recipe for me for breakfast. So, I wanted to share it with you.

Potato Pancake Recipe

Ingredients:

Potato soup recipe:

4 large baked potato (Russet) - you will only be used the potato pulp

3 tablespoon of green onions (scallions) sliced

⅓ cup butter

⅓ cup all-purpose flour

½ teaspoon Dill (dried)

¼ teaspoon salt for the dish

¼ teaspoon pepper

4 cups of 2 % milk

1 cup of shredded American cheese

Add the following items to the leftover soup:

1 egg

¼ cup of flour

1 tablespoon olive oil

For topping:

Cooked spinach

Fresh beefsteak tomato 

Doll up of sour cream

Instructions:

1. In a bowl, add the leftover potato soup, then add 1 egg and ¼ cup of flour.  If you want, you can add more salt or another flavoring, but it is not necessary. 

2. Heat the cast iron skillet. 

3. When hot, add olive oil and then add a ladle full of the mix.  

4. Cook until brown on both sides. 

5. Add the beefsteak tomato slices to skillet and saute for a few minutes. Then, place on top of the potato pancakes. 

6. Add the spinach to the hot skillet and saute for a few minutes until wilted.  Then, add to the top of the tomato. 

7. Add a dollop of sour cream and serve immediately. 

Here is the final product. Doesn't it look yummy? It is really good and the best part is that we didn't waste any of the soup.

Here is the recipe to print for your convenience:

Yummy Quick Potato Pancakes Recipe Card

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

• Author: Sabrina M Quairoli
• Total Time: 20 minutes
• Yield: 4

Print Recipe

Description

Yummy Quick Potato Pancakes are super easy to make and can be cooked in a cast iron pan (Affiliate Link). 

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Ingredients

• 4 large baked potatoes (Russet) - you will only be using the potato pulp
• 3 TBSP of green onions (scallions) sliced
• ⅓ cup butter
• ⅓ cup all-purpose flour
• ½ tsp Dill (dried)
• ¼ tsp salt for the dish
• ¼ tsp pepper
• 4 cups of 2 % milk
• 1 cup of shredded American cheese
• Add the following items to the leftover soup:
• 1 egg
• ¼ cup of flour
• 1 tbsp olive oil (Affiliate Link)

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Instructions

1. Add the leftover potato soup to a bowl, then add one egg and ¼ cup of flour. You can add more salt or another flavoring if you want, but it is not necessary.
2. Heat the cast-iron skillet (Affiliate Link).
3. When hot, add olive oil (Affiliate Link) and then add a ladle full of the mix.
4. Cook until brown on both sides. Quick Potato Pancake cooked in a cast-iron skillet (Affiliate Link)
5. Add the beefsteak tomato slices to the skillet and saute for a few minutes. Then, place on top of the potato pancakes.
6. Add the spinach to the hot skillet and saute for a few minutes until wilted. Then, add to the top of the tomato.
7. Add a dollop of sour cream and serve immediately.

Notes

Topping:

• Cooked spinach
• Fresh beefsteak tomato
• Doll up of sour cream

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: breaksfast
• Method: stove top
• Cuisine: American

Nutrition

• Serving Size: 1 potato pancake
• Calories: 672.91 kcal
• Sugar: 15.43 g
• Sodium: 351.67 mg
• Fat: 26.39 g
• Saturated Fat: 14.52 g
• Trans Fat: 0.83 g
• Carbohydrates: 91.13 g
• Fiber: 8.79 g
• Protein: 20.06 g
• Cholesterol: 103.54 mg

I hope this inspires you to create new meals out of leftover recipes.  By doing this, it will save you money and reduce the amount of waste you throw away. Happy creating!

Please note these are affiliate links through Amazon, and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.