These Easy Potato Scallion Pancakes or Irish potato pancakes are made easy from leftover mashed potatoes and frozen hashbrowns.
I think I have mentioned before that my husband is a big time potato and egg fan for breakfast. So, I always like to find new ways to eat potato and eggs.
Thus these potato pancakes were born. I actually have been making potato pancakes for quite awhile and thought I would make a post for them close to St. Patrick’s Day. Traditional Irish pancakes, or otherwise called boxty, are made with part mashed potatoes and part grated potatoes.
I thought I would speed up the process by using leftover mashed potatoes and replace the freshly grated potatoes with frozen hashbrowns. If you don’t have frozen hashbrowns on hand go ahead and grate some potatoes. Just be sure to rinse and squeeze out the extra water or your pancakes might be mushy.
I also added in some chopped scallions or green onions to the batter which is another flavor my husband really enjoys.
These cook up really quick too, which makes them perfect for a quick breakfast or side dish to a hearty meal!
I made mine a little thick in these pictures. I suggest making them a little thinner because when they are too thick and they are really soft in the middle and the outside doesn’t get quite as crispy as I prefer them to be. But it is totally up to you. 🙂
Easy Potato Scallion Pancakes
- 1 cup leftover mashed potatoes
- 1 cup frozen hashbrowns
- 1/3 cup all purpose flour
- 1 egg
- 1/4 cup milk
- 1/2 teaspoon season salt or to taste this will depend on how seasoned your mashed potatoes are
- Pepper to taste
- 2 green onions chopped
- 1/4 cup oil for frying
- In a large bowl combine all the ingredients except the oil and mix well.
- Heat a large skillet over medium heat with the oil. Place spoonfuls of the potato mixture into the hot oil forming thin patties about 2" in diameter. Fry for 3 minutes on each side or until golden. Drain on paper towels. Serve immediately.