Recently Scott and I had our friends Nick and Tasha over for dinner. I made a stupid amount of mashed potatoes because mashed potatoes are delicious and I knew they’d get eaten as a side dish for dinners later in the week (which makes my life a lot easier). I highly recommend making a lot of food at once and storing a portion of it in your refrigerator until you need it. But don’t make too much, like I did. I made a massive amount of mashed taters, to the point where we already had them like, three times as a side dish and I was sick of them. So I turned them into tater pancakes. And they were good.

paleo potato pancakes

Paleo Primal Potato Pancakes

Dani
These easy paleo potato pancakes are the perfect recipe for using up leftover mashed potatoes. 
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, brunch
Cuisine American
Servings 6 pancakes
Calories 166 kcal

Ingredients
  

  • 3 cups mashed potatoes sweet potatoes or turnips
  • 2 eggs
  • 2 tbsp expeller pressed coconut oil

Instructions
 

  • Thoroughly combine the eggs and taters or turnips.
  • Melt 1 tbsp of coconut oil over medium heat.
  • Spoon some of the mixture into the pan, your first batch should make three pancakes.
  • Fry on either side until golden brown.
  • Add the other tbsp of coconut oil and form three more pancakes.
  • Top with sour cream, chives, smoked salmon, apple sauce, whatever.

Notes

This recipe should give you about 6 pancakes.

Nutrition

Serving: 1servingCalories: 166kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 4gCholesterol: 54mgSodium: 52mgPotassium: 349mgFiber: 1gSugar: 1gVitamin A: 80IUVitamin C: 24.3mgCalcium: 16mgIron: 0.6mg
Keyword mashed potato cakes, paleo potato cakes, paleo savory pancakes
Tried this recipe?Let us know how it was!

3 Comments

  1. Just made these with leftover boiled potatoes and they were really good! I made them because my son requested latkes (even though we are not Jewish!), bit I didn’t want to deal with too many ingredients or onions or flour. I cooked them in avocado oil and they were picky eater approved!

  2. Just tried this recipe with red potatoes since the recipe didn’t specify a type. The potatoes fell apart. It seems to need tweeking, maybe the addition of some type of flour such as tapioca, coconut, or almond to allow for shape and form. The first batch “pancakes” were also bland so I sprinkled sea salt and pepper as they cooked before attempting to turn them over. Afterward I thought maybe Celtic or Himalayan salt would’ve given them more pop. I decided to top them with homemade applesauce which turned out to be quite a nice contrast. In the end,even though it turned out to be a pile of mush with crispy edges, it was still quite filling.

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