Go Back
+ servings

Potato Pancake with Refried Beans

Budget-friendly, easy dinner!
Prep Time10 minutes
Cook Time30 minutes
Servings - 2 servings


  • 4 cups shredded potatoes, about 2 medium potatoes
  • 1 Tbsp olive oil
  • 15 oz can pinto beans, drain and rinse
  • Sprouts or other salad-topping
  • Garnish: paprika, lemon or lime wedges, sour cream or cheese
  • Salt to taste


  • Turn the stovetop on medium-high and film an 8-inch non-stick pan with oil.
  • Working quickly, shred the potatoes and squeeze the water out of the them.
  • Add the potatoes to the hot pan, and stir to coat.
  • Cook the potatoes, stirring occasionally for about 10 minutes until the potatoes soften.
  • Spread the potatoes evenly over the pan and press them down. Cook about 10 minutes or until the edges are brown when you gently lift the sides.
  • Salt the top of the pancake generously.
  • Flip the pancake over onto a dinner plate,then slide the pancake uncooked-side-down back into the pan.
  • Cook another 10 minutes or until brown.
  • Blend the beans in the blender.
  • Flip the cooked pancake onto a serving plate. Pour beans on top.
  • Add salad of choice. Garnish to taste, and enjoy.