Aunt Esther’s Potato šŸ„” Pancakes

Aunt Esther's Potato Pancakes

When I was a kid we would frequently visit my grandparents in Brooklyn. While we were there, we would also visit my grandpa’s sister and brother, Aunt Esther and Uncle Joe. They lived in this cozy two family house in Brooklyn. They were tiny! Aunt Esther was under 4’11” I think, with a squeaky voice. They were just the cutest. Before we got to the door we would smell the potato pancakes cooking. She would ALWAYS serve us these delicious potato pancakes while Uncle Joe took out his stash of merchandise he got from China. Lol. I’d leave with a full belly, costume jewelry and a handful of toothbrushes! It was a blast.

Well, I’ve been thinking about these potato pancakes for years. My whole family is obsessed with potatoes, especially mashed potatoes so this is a win, win for me. I had to ask my mom how she made these cause I definitely didn’t remember. This is such a simple recipe. If you have leftover mashed potatoes this is a perfect way to use the leftovers. If you’re family is like mine, I NEVER have leftover mashed potatoes. I simplified this by buying pre-made Publix mashed potatoes. While I was planning this recipe, a friend of mine delivered me some of her specialty gluten free bread crumbs, Coley’s Crumbs. I love taking a traditional family recipe and giving it a modern twist. These gluten free potato pancakes did not disappoint! I kept the whole meal gluten free by serving the potato pancakes with a Publix rotisserie chicken and a simple arugula salad. The potato pancakes were a huge hit. The bread crumbs made them crispy on the outside and they were creamy on the inside. My family was fighting over who could have the last one.

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To find out more about Nichole Campo and her gluten free journey click here.


  • 1 bag of Coley’s Crumbs or bread crumbs of your choice.
  • 1 24 Oz. package of pre-made store bought mashed potatoes or even better leftover mashed potatoes.
  • 2 eggs
  • a splash of half and half
  • olive oil


  1. Place your bread crumbs in a medium bowl.
  2. Whisk the eggs and half and half in a separate small bowl.
  3. Scoop out a big spoonful of mashed potatoes.  Flatten it into a pancake. It does not have to be perfect.
  4. Spoon a little of the egg mixture on each side. Spread it all over so the bread crumbs will stick.
  5. Carefully place the potato pancake into the bowl of bread crumbs. Coat both sides with the bread crumbs.
  6. Pre-heat an oiled pan. I cooked mine on my outdoor griddle but a non-stick pan will be just fine. Wherever you decide to cook them, just make sure the cooking surface is nice and hot before you place them on.
  7. Make sure you have enough oil so they brown and get crispy. Start with just a little and add more as needed. Cook one side until brown and crispy. Carefully flip and cook the other side until brown and crispy.



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