Skip to main navigation Skip to content Skip to footer

Spiced Potato Pancakes with Cranberry Compote and Crème Fraiche

  • Prep
  • Cook
  • Total
Servings: 4


  • 3 cups leftover mashed potatoes, chilled
  • 1 egg, beaten
  • 3 tablespoons all-purpose flour
  • 1/2 tablespoon harissa or smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying
  • Leftover Cranberry compote or Cranberry Sauce, for serving
  • Crème Fraiche or sour cream, for serving


  1. 1.In a large bowl, stir together the mashed potatoes, egg, flour and spices including harissa until well combined. Divide the mixture into portions. Rolling each portion into a ball and flattening into a pancake.
  2. 2.Heat oil in a large skillet over medium-high heat.
  3. 3.Fry the pancakes in batches until golden brown and crisp on each side. About 3 minutes per side. Set aside to drain.
  4. 4.Serve the spiced potato pancakes topped with compote and a dollop of crème fraiche.