Print

Simple Mashed Potato Pancakes from Leftovers

A stack of four golden brown, pan-fried slices of mashed potato pancakes on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make delicious, crispy potato pancakes using your leftover mashed potatoes. This straightforward recipe yields comforting food that tastes like home.

Ingredients

Scale
  • 2 cups leftover mashed potatoes (cold is best)
  • 1 large egg, lightly beaten
  • 1/4 cup all-purpose flour
  • 2 tablespoons chopped fresh chives (optional)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 tablespoons vegetable oil or butter for frying

Instructions

  1. In a medium bowl, combine the cold mashed potatoes, beaten egg, flour, chives (if using), salt, and pepper. Mix gently until just combined. Do not overmix.
  2. Heat the vegetable oil or butter in a large skillet over medium heat. You want the fat hot enough to sizzle when you add the batter.
  3. Scoop the potato mixture by heaping tablespoons and gently flatten them into patties about 1/2 inch thick in your hand.
  4. Carefully place the patties into the hot skillet, ensuring you do not overcrowd the pan. Work in batches if necessary.
  5. Cook for 4 to 5 minutes on the first side until the bottom is golden brown and crispy.
  6. Flip the pancakes and cook for another 3 to 4 minutes until the second side is golden brown and the center is heated through.
  7. Remove the crispy potato pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  8. Serve immediately with your favorite toppings.

Notes

  • For extra flavor, mix 1/4 cup of shredded sharp cheddar cheese into the potato mixture.
  • If your mashed potatoes are very loose, you may need to add one extra tablespoon of flour.
  • To achieve the best golden brown potato pancakes, make sure your oil is hot before adding the batter.

Nutrition

Find it online: https://cookingbycarla.com/mashed-potato-pancakes-recipe/