I have been buying frozen potato pancakes for a long time now, but always loved Gran Fran's homemade ones. We would sometimes have breakfast for dinner, which mostly meant bacon and eggs or french toast, but sometimes included potato pancakes. I love the crispy outside and the warm, soft inside. Gran Fran's were loaded with salt and sometimes had corn added to them. I remember the sizzle of the hot oil and Gran Fran yelling for all the kids to back away from the stove (and to leave the kitchen) in case the oil splattered when she put the potato pancakes in the pan. I can't recall anyone every getting hurt when Gran Fran fried things, but she still tells the kids (meaning me and my five adult siblings) to back away when she's frying. Old habits die hard, I guess.
The other night I had some leftover mashed potatoes and remembered that this was the base for Gran Fran's potato cakes. I don't think I made them the same way she does, but they tasted great. Gran Fran's version definitely had flour involved. Mine use just an egg and the mashed potatoes, which I made with almond milk and olive oil, making them gluten and dairy free.
Isabella, my daughter, loved them so much, she told me not to give her anymore because she wouldn't know when to stop eating them and did not want to over do it. These are definitely being made on a regular basis around here.
So enjoy these with your family and friends. You can even try some add ins like leftover bacon (but for real, who has that on hand?), scallions or grated cheese. Have a lovely weekend!
Potato Pancakes: Gluten and Dairy Free
- 1 cup leftover dairy-free mashed potatoes (recipe here, includes dairy free option)
- 1 egg
- Salt to taste
- Oil for frying
- Mix mashed potatoes and eggs until a thick batter comes together. If you are adding in bacon, scallions or anything else, mix it into the batter now.
- Heat the olive oil until super hot but not smoking in a pan.
- Using a tablespoon, spoon the mixture into the pan, leaving a good amount of space between them in the pan.
- Take a spatula and press down on the potato mixture in the pan to form a pancake. Some of the batter will ooze out the side, which is fine.
- Cook on first side for 4 minutes, until you can see the edges browning.
- Flip over the pancakes, press down once more with the spatula and cook for another 4 minutes.
- Remove from the pan onto a paper towel lined plate and add salt.