Smashed Potato Pancakes Recipe

Name: Smashed Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Simply Potatoes Diced Potatoes with Onion; 2 tablespoons olive oil; 1 garlic clove, minced; 2 sprigs fresh thyme, pulled from stem; 1 sprig fresh rosemary, minced; salt and pepper; 3 green onions, finely chopped; 3 tablespoons sun-dried tomatoes, diced (oil packed); 3 slices bacon, cooked and crumbled; 1/2 cup extra-sharp cheddar cheese, shredded; 1 egg, beaten; 2 tablespoons buttermilk; 2 -3 tablespoons flour; flour (additional for coating or panko breadcrumbs for coating); butter (for frying)

Servings: persons

3 cups Simply Potatoes Diced Potatoes with Onion
2 tablespoons olive oil
1 garlic clove, minced
2 sprigs fresh thyme, pulled from stem
1 sprig fresh rosemary, minced
salt and pepper
3 green onions, finely chopped
3 tablespoons sun-dried tomatoes, diced (oil packed)
3 slices bacon, cooked and crumbled
1/2 cup extra-sharp cheddar cheese, shredded
1 egg, beaten
2 tablespoons buttermilk
2 -3 tablespoons flour
flour (additional for coating or panko breadcrumbs for coating)
butter (for frying)

1
Preheat oven to 425*.
2
Mix Simply Potatoes with olive oil, garlic, herbs and salt and pepper to taste. Roast in the oven for 20-30 minutes, stirring every 10 minutes. You want the potatoes to be fork tender and carmelizing.
3
Cool slightly and then smash potatoes somewhat with a fork, masher, or other utensil. There should be good sized chunks left. Stir in remaining ingredients (except butter and additional flour or breadcrumbs), adding enough flour so that you can form cakes. Refrigerate for 30 minutes or more.
4
Shape into patties using about 1/4 cup of the potato mixture. Coat each patty lightly with flour or breadcrumbs depending on the texture you want (bread crumbs will give a very distinct crisp). If using breadcrumbs, you might consider dredging first in flour, then an eggwash (1 egg to 2 T milk), then crumbs.
5
Melt enough butter in a nonstick skillet to lightly coat the bottom of the pan, fry each cake until golden and heated through. Enjoy as is, or top with sour cream and extra green onion, cheese and bacon.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups Simply Potatoes Diced Potatoes with Onion, 2 tablespoons olive oil, 1 garlic clove, minced, 2 sprigs fresh thyme, pulled from stem, and more.

Yes, Smashed Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Smashed Potato Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions