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Potato Pancakes

First Published in New Hampshire Seasons - Oonagh's Kitchen (Fall '99)

Most potato pancakes recipes use raw, shredded potatoes. I like this one made with leftover mashed potato; far less work in the kitchen and you can cook double quantities of potatoes the night before. Take this recipe as a guide and add to it. Add some chili peppers, or salsa, other leftover veggies or even canned salmon and make fish cakes. These are very popular with the kids and taste great with many dishes.


3 large potatoes, peeled, boiled and mashed, no liquid or butter added
1 small onion peeled and chopped
1-2 cloves of garlic, peeled and crushed (optional)
1 slice of bacon scissored into thin strips
1 egg (I normally use ¼ c egg substitute)
1 tbsp. ranch or Italian salad dressing (or other favorite flavor)
¼ c shredded Swiss or other strong cheese, e.g. jalapeño cheddar
Seasoned flour


1. Place onion, garlic and bacon in microwave safe bowl and cook for 1-2 minutes until softened.

2. Add mashed potatoes, egg, salad dressing, cheese and ground pepper to onion/bacon bowl and mix well together. Salt is normally unnecessary because of bacon and cheese.

3. Put ½ c flour with salt and pepper in wide cereal bowl. Using ice cream scoop, make balls of potato mix, flatten slightly and turn in seasoned flour.

4. Heat a large, heavy skillet and once hot add enough oil to just cover the bottom, not deeply. Add potato pancakes and cook over medium heat for 5-10 minutes per side until golden brown and crunchy. Drain on paper towel. You might need to add extra oil to prevent sticking.

Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers a Personal Chef service, teaches a variety of classes in International Cooking, and makes regular appearances on WMUR ABC Channel 9's Cooks' Corner. You can contact Oonagh at 603-424-6412.

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Last modified: March 12, 2000
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