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

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October 18, 2016

by Sabrina Quairoli

Cuisine American

Category Breakfast Recipes Recipe

Persons

4

Serving Size

1 potato pancake

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Ingredients

• 4 large baked potatoes (Russet) - you will only be using 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

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.
3. When hot, add olive oil 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
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.

Calories

672

28%

Fat

26 g

40%

Saturated

14 g

70%

Carbs

91 g

30%

Protein

20 g

Fiber

8.7 g

32%

Sugar

15 g

Sodium

351 mg

14%

Trans fat

0.8 g

Cholesterol

103 mg

34%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Notes

topping:
Cooked spinach
Fresh beefsteak tomato
Doll up of sour cream

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© 2023 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

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!

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