Breakfast Potato Pancakes

Yield: Makes 6 servings, 2 patties per serving.


  • Instant mashed potato flakes or granules to make 3 cups prepared potatoes
  • 4 ounces (about 1 cup) frozen potatoes, thawed and well-drained (O’Brien type potatoes optional)
  • 3 Tbsp flour
  • A slices bacon, cooked crisp and crumbled
  • 1 green onion, sliced
  • 1 egg, slightly beaten
  • salt and pepper, to taste
  • cornmeal


  1. Prepare potato flakes to make 3 cups, omitting salt and decreasing liquid by 1/2 cup.
  2. Cool.
  3. Combine mashed and O'Brien potatoes, flour, bacon, onion, egg, salt, and pepper.
  4. Mix to blend thoroughly.
  5. Form into 12 patties, about 1/4 cup each.
  6. Coat lightly with cornmeal.
  7. Fry patties in lightly oiled non-stick skillet over medium heat until golden, turning once.
  8. Drain on paper towels.
  9. Serve warm with applesauce.

Note: You can make the pancake mixture a day in advance. Store in covered container in refrigerator.