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Saffron Mashed Potato Pancakes

Updated: Nov 10, 2020

Yes, we’re jumping the gun here… You haven’t even survived Thanksgiving yet and Kirsty and I are already thinking about Brunch with a capital B the day after! We apologize, that’s just the way our minds work, whirring on to the meal after next. We have two suggestions for you today: a fab Crustless Quiche made with leftover turkey and Saffron Mashed Potato Pancakes made with the leftovers of the awesome Saffron Mashed Potatoes we posted the other day.

Happy Brunching! xoxo K&D


Makes about 40 mini pancakes

2 1/2 cups Saffron Mashed Potatoes (or substitute any other mashed potato leftovers)

3 eggs

1 1/2 cup grated Parmesan

2 tbsp chopped chives

1 tsp salt

1 1/2 tsp baking powder

cooking spray


Mix all the ingredients together in a big bowl. Lightly spray a large pan with cooking spray and warm over medium heat. Using a mini ice cream scoop or a tablespoon, scoop little dollops of the mixture into the pan without overcrowding them. Use the back of a spoon dipped into water to press the dollops down flat. When you see the edges turn golden brown (about 4 minutes), use a mini spatula or two teaspoons to flip the pancakes over and brown on the other side.

Serve immediately with smoked salmon and lots of sour cream!

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