Potato Pancakes


From the dining tables of France to the farm tables of almost every country in the world, potato pancakes make a great breakfast dish or a side for any meal.

When you want to be creative, add other ingredients for a variation of taste. Consider, raisins, peppers, currants, chopped nuts or small pieces of apples. Let your imagination be your guide.

If you have no left-over mashed potatoes on hand, start by mashing some freshly boiled potatoes or using one of your favorite mashed potato mixes.


4 cups cold mashed potatoes
2 large eggs
1/2 package real bacon bits or
leftover bacon, crumbled
2 tablespoons chives
Salt and pepper to taste


In a large mixing bowl, whisk the two eggs until the yokes and whites are thoroughly mixed.

Add the mashed potatoes, salt and pepper and stir until the ingredients are combined into a smooth batter.

Add the bacon bits and chives and stir again until thoroughly mixed.

Cover the bottom of a large skillet with cooking oil and heat on high. Place dollops of the batter in the skillet and let spread until they form pancakes about four inches in diameter.

Fry until the cakes are firm. Turn them and cook on the other side. The pancake should be golden brown.

They should be accompanied by bowls of apple sauce and sour cream for tasty toppings. Serves four.


About Monica Davis

Monica Davis has been in the business of influencing people to change their lives and helping them to develop their professional and business objectives for over 20 years. Monica Davis is a bestselling business author, speaker, trainer, media coach, award-winning television host and producer, and the publisher of Exceptional People Magazine.

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