Russet Potato Pancakes


A great way to use leftovers! Turn last night’s mashed potatoes into a savory, delicious breakfast. Stuffed with crisp bell pepper and green onions, these potato pancakes will quickly become a weekend favorite.


  • 2 cups mashed Tomorrow's® Organic potatoes
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 1 tablespoon minced green bell pepper
  • 1 tablespoon sliced green onion
  • Vegetable shortening (or substitute bacon drippings)
  • 2 teaspoons kosher salt
  • 1/4 teaspoon fresh cracked black pepper


Step 1

Combine all ingredients except for the shortening or bacon drippings.

Step 2

Add 2 tablespoons of shortening or bacon drippings to a large, heavy pan on medium‐high heat for three minutes, or until drippings are just hot.

Step 3

Place three half-cup portions of the pancake batter in the pan. Gently press flat and fry until golden brown; flip and brown the other side. Pancakes will be warmed through by the time the second side is cooked.

Step 4

Wipe the pan clean after each batch; repeat above steps until the remaining batter is used.

ASSEMBLE: Keep pancakes in a warm oven as you finish the remaining batches. Serve with sweet chili sauce, sour cream, or your favorite condiment.

Recipe Type: Ingredients: