Buffalo Wing Potato Pancakes recipe

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Ingredients

2 frozen, breaded chicken strips
3 tablespoons hot sauce (such as Frank's RedHot ®)
6 cups leftover mashed potatoes
3 eggs
1 (1 ounce) package ranch dressing mix
2 tablespoons vegetable oil
½ cup shredded Cheddar cheese

Nutrition Info

207 calories
carbohydrate: 25 g
cholesterol: 58.5 mg
fat: 8.9 g
fiber: 2.1 g
protein: 6.6 g
saturatedFat: 2.6 g
servingSize: -
sodium: 712.9 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook the chicken strips according to package directions. Dice the cooked chicken strips and place them in a bowl and toss with the hot pepper sauce.

  2. Stir together the mashed potatoes, eggs, and ranch dressing mix in a large bowl.

  3. Heat oil in a large skillet over medium heat. In batches, drop 1/2 cup of the potato mixture into the skillet. Press to flatten. Sprinkle a heaping tablespoon of the coated chicken strips on the flattened pancake. Cook for about 4 minutes on each side, until the pancakes are golden brown. Garnish with shredded cheese and serve.

Recipe Yield

12 servings

Recipe Note

A delightful breakfast twist to the classic bar staple menu item. Serve with sour cream for dipping.

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