Smashed Tater Pancakes
Crispy, golden, and irresistibly comforting, Smashed Tater Pancakes are a savory twist on traditional potato dishes that are perfect for breakfast, brunch, or even a hearty side dish. Made with buttery mashed russet potatoes, a touch of garlic powder, and finely chopped green onions, these pancakes deliver a satisfying combination of fluffy insides and crispy edges. The simple batter, enriched with eggs and milk, comes together in minutes and cooks to perfection on a skillet. Serve these flavorful pancakes straight from the pan, topped with sour cream, shredded cheese, or extra green onions for a dish that’s as versatile as it is delicious. Ideal for feeding a family, this recipe is easy to prepare, budget-friendly, and packed with cozy, home-cooked flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Unsalted butter
- 1 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Milk
- 2 tablespoons (chopped) Green onions
- 2 tablespoons (or as needed) Vegetable oil
Instructions
Peel and dice the russet potatoes into medium-sized chunks. Place them in a large pot of salted water.
Bring the pot of water to a boil over high heat. Reduce the heat to medium and let the potatoes simmer for about 10-12 minutes, or until they are fork-tender.
Drain the potatoes and transfer them to a large mixing bowl. Mash the potatoes until smooth using a potato masher or fork. Allow them to cool slightly.
Melt the butter and add it to the mashed potatoes. Mix in the flour, eggs, garlic powder, salt, black pepper, and milk. Stir until the ingredients are well combined and form a thick batter.
Gently fold in the chopped green onions, ensuring they are evenly distributed throughout the batter.
Heat a large non-stick skillet or griddle over medium heat. Add about 1 tablespoon of vegetable oil and swirl to coat the surface.
Scoop approximately 1/4 cup of the batter and place it onto the skillet. Using a spatula, gently flatten the batter into a pancake shape, about 1/2 inch thick.
Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy. Repeat the process for the remaining batter, adding more oil to the skillet as needed.
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
Serve the smashed tater pancakes warm with your favorite toppings like sour cream, extra green onions, or shredded cheese.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 440 mg | 146% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 251.1 g | 91% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 11.9 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 277 mg | 21% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4317 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
