Ingredients
Main Ingredients
- 1 ½ cups leftover mashed potatoes (adjust quantity based on available potatoes)
- 1 egg
- 1 tablespoon all-purpose flour
- ⅛ teaspoon baking powder
- 1 tablespoon minced onion
- Salt and pepper to taste
- Butter for frying (a few tablespoons)
Instructions
- Prepare the batter: In a bowl, whisk together the egg, flour, baking powder, salt, and pepper until smooth. Stir this mixture into the mashed potatoes along with the minced onion until fully combined.
- Heat the skillet: Place a large skillet over medium heat and melt a couple tablespoons of butter to coat the surface.
- Form and cook pancakes: Scoop approximately 1/3 cup of the potato mixture per pancake into the skillet, making sure not to crowd them. Let cook for about 1 minute to set the bottom before gently flipping.
- Shape and brown: After flipping, use the back of a spatula to gently press each pancake to about ¾ inch thick. Cook for 3 to 4 minutes until golden brown on the underside. Flip again and finish browning the other side.
- Drain excess oil: Remove the cooked pancakes and place them on a plate lined with paper towels to absorb any excess butter. Repeat the process with the remaining mixture, adding more butter to the skillet as needed.
- Serve and enjoy: Serve your Kartoffelpuffer hot, optionally with sour cream, applesauce, or your preferred toppings.
Notes
- For variation, add grated cheese or crumbled cooked bacon into the batter for extra flavor.
- Be careful not to overcrowd the skillet to ensure even cooking and crispiness.
- Use leftover mashed potatoes for a quick and convenient preparation.
- If batter seems too wet, add a little more flour to help bind.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
