Purple Mashed Potato Pancakes with Pancetta from The Dinner Recipe start with creamy purple mashed potatoes made from boiled purple potatoes mashed with butter, milk or cream, salt, and black pepper, then turned into savory pancakes enriched with crisp pancetta.
Purple mashed potato base
The base uses about 1 lb (450 g) purple potatoes, peeled, cubed, and boiled until fork‑tender, then mashed with around 2 tablespoons butter and ¼ cup milk or cream. The mash is seasoned simply with salt and black pepper so the natural color and flavor of the purple potatoes stand out.
Turning them into pancakes
To form pancakes, the seasoned purple mash is mixed with extras such as a beaten egg, flour or breadcrumbs for binding, and diced, crisped pancetta for salty richness and texture. Small patties are shaped from the mixture and pan‑fried in a thin layer of oil until golden and crisp on the outside while still soft inside, then served hot, often with sour cream or herbs on top.
Purple Mashed Potato Pancakes with Pancetta
Ingredients
Method
- Cook the purple potatoes
- Put the diced, peeled purple potatoes in a saucepan and fill it with cold water. Add a little salt. Bring to a boil, then simmer for 12 to 15 minutes, or until the potatoes are fork-tender.
- To avoid watery mashed potatoes, drain well and let them remain for two minutes to release steam.
- Mash the potatoes
- While warm, mash the potatoes with:
- Butter
- Milk or cream
- Salt
- Black pepper
- Let the mashed potatoes cool for ten minutes.
- Cook the pancetta
- Add the chopped pancetta to a skillet over medium heat. Cook till
- Golden
- Crispy
- Fat is rendered
- To drain, move the pancetta to a paper towel. For added flavour, save aside 1-2 tablespoons of the pancetta grease.
- Make the pancake batter
- In a large bowl, combine:
- 1 cup mashed purple potatoes
- Cooked pancetta
- Egg
- Flour
- Green onions
- Garlic
- Parmesan
- Smoked paprika
- Mix gently until just combined. The mixture should be thick enough to shape into patties.
- If it feels too loose → add 1–2 extra tablespoons of flour.
- If too stiff → add a teaspoon of milk.
- Shape the pancakes
- Parts of the mixture (about two tablespoons each) should be scooped out. Form into little patties, then carefully flatten to create uniform rounds.
- It is optional but advised to freeze the patties for ten minutes to help them solidify.
- Fry the pancakes
- In a nonstick skillet, heat the oil (and butter, if using) over medium heat.
- Do not pack the skillet too full; add the potato pancakes in portions.
- Cook each side for:
- 3–4 minutes until golden and crisp.
- Flip gently and heat until the second side is similarly golden. Pancakes should be aromatic, firm, and gently sizzling.
- Drain and rest
- To drain extra oil, move the cooked pancakes to a dish covered with paper towels. Give them a minute to finish crisping.
- Serve
- Serve warm with:
- Sour cream
- Chives
- Extra pancetta
- A honey drizzle (for sweet-savoury balance)
- These pancakes make a beautiful appetizer tray or go well with salads, eggs, and grilled meats.
Nutrition
Tried this recipe?
Let us know how it was!Why You’ll Love purple mashed potato recipes
1. Magnificent Appeal
Purple potato pancakes have an artistic appearance. They are picture-perfect for breakfast settings or celebrations since their deep violet color does not fade even after cooking.
2. Perfect Contrast of Textures
The pancakes offer:
- Crispy edges
- Creamy mashed centers
- Chewy, salty pancetta bits
The mouthfeel is unbelievably satisfying.
3. A Fusion of Comfort & Gourmet
Pancetta and the inherent elegance of purple potatoes enhance the basic dish of fried patties and mashed potatoes.
4. Very Versatile
You can serve them any way:
- As a side dish
- As appetizers
- As a brunch base topped with eggs
- On a holiday spread
- Inside wraps or sandwiches
5. Packed With Nutrients
Purple potatoes are rich in:
- Antioxidants (anthocyanins)
- Potassium
- Fiber
- Vitamins
This dish is both delicious and nourishing.
6. Quick and Easy
Pancetta and the inherent elegance of purple potatoes enhance the basic dish of fried patties and mashed potatoes.
FAQs
1. Can I use regular potatoes instead of purple mashed potatoes?
Yes! Yukon gold or russet potatoes work well, though the color will change. Purple potatoes are mainly for visual appeal and antioxidants.
2. Can I make the pancakes ahead?
Indeed. After making the patties, store them in the refrigerator for up to a day. Just before serving, fry.
Cooked pancakes can also be frozen and then reheated in an air fryer.
3. What can I use instead of pancetta?
Good substitutes:
bacon
prosciutto
smoked turkey
vegetarian bacon bits (for a meat-free version)
4. Can I make them gluten-free?
Absolutely. Replace flour with:
Rice flour
Chickpea flour
Gluten-free all-purpose blend
5. Why did my pancakes fall apart?
Likely reasons:
Mashed potatoes were too wet
Too little flour
Oil not hot enough
Patties too large
Add more flour and fry at medium heat.
6. What dipping sauces work best?
Try:
Garlic sour cream
Lemon aioli
Spicy mayo
Maple-mustard dip
Herbed yogurt
Final Notes
Purple Mashed Potato Pancakes with Pancetta are a meal that combines gourmet flavours, comfort, and beauty. The pancetta provides bursts of rich, salty flavour, and the crunchy golden borders encircle a soft, creamy violet heart. This dish transforms basic ingredients into something special, making it ideal for colourful snacks, brunch parties, or celebratory meals.
Although it is simple enough to prepare on a weeknight, the dish’s visual attractiveness makes it perfect for entertaining. You are welcome to add various cheeses, garnishes, or herbs. These purple potato pancakes will look great and be satisfying whether you serve them with grilled meats, sour cream, or herbs.
