Mashed Potato Griddle Cakes

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Prep: 10 min. •  Cook: 15 min. •  Serves: 6 (4 cakes each)


  • 2 c. Biggins® potatoes, scrubbed, peeled, cooked and mashed
  • 2 whole eggs
  • 1 c. cornmeal
  • ½ c. corn kernels
  • ½ c. roasted red pepper, diced
  • 1 c. water


Mix mashed potatoes, egg, cornmeal, corn and roasted red pepper in a medium-sized bowl. Add water to the bowl, slowly, until mixture is the consistency of pancake batter. The batter may thicken over time, so adjust consistency as needed. Spoon batter, ⅓ cup for each griddle cake, onto a pre-heated, non-stick griddle and cook until bubbles form on the outside edge. Turn and brown second side. Cook for approximately 1 minute more. Serve warm in stacks of four.