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Ultimate Leftover Mashed Potato Pancakes

A stack of golden-brown, crispy leftover mashed potato pancakes garnished with fresh chives on a white plate.

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Turn your leftover mashed potatoes into crispy, savory potato pancakes quickly. This recipe is a simple hack for using up leftovers and creating a satisfying side dish.

Ingredients

Scale
  • 2 cups leftover mashed potatoes
  • 1 large egg, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/4 cup shredded cheddar cheese (optional, for cheesy potato pancakes recipe)
  • 2 tablespoons chopped fresh chives or green onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil or butter, for frying

Instructions

  1. In a medium bowl, combine the leftover mashed potatoes, beaten egg, flour, cheese (if using), chives, salt, and pepper. Mix gently until just combined. Do not overmix.
  2. Heat about 1/4 inch of vegetable oil or butter in a large skillet over medium heat. You need enough fat to coat the bottom well for crispy mashed potato cakes.
  3. Scoop heaping tablespoons of the potato mixture and gently flatten them into 2-inch wide pancakes.
  4. Carefully place the pancakes in the hot oil, ensuring not to overcrowd the pan. Work in batches.
  5. Fry for 3 to 4 minutes per side, until they are golden brown and crispy on the outside. Adjust heat as needed to prevent burning.
  6. Remove the potato pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  7. Serve immediately as a quick potato side dish or light meal.

Notes

  • For best texture, ensure your mashed potatoes are cold before mixing. This helps the pancakes hold together.
  • If the mixture seems too wet, add flour one teaspoon at a time until the mixture is manageable.
  • These freeze well. Cool completely, place them on a baking sheet to flash freeze, then transfer to a freezer bag. Reheat in a 375°F oven until hot and crisp.
  • Serve with sour cream or applesauce for classic potato latkes from leftovers flavor.

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