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Quick Potato Pancakes from Leftover Mashed Potatoes

Four golden-brown potato pancakes from mashed potatoes stacked on a white plate and garnished with fresh chives.
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Turn your mashed potato leftovers into crispy, comforting potato pancakes with this simple, no-waste recipe. Perfect for a fast dinner or side dish.

Ingredients

Scale
  • 2 cups leftover mashed potatoes (cold is best)
  • 1 large egg, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/4 cup finely chopped chives or green onion (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 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. The mixture should hold its shape.
  2. Place a large skillet over medium heat. Add enough vegetable oil or butter to coat the bottom of the pan, about 1/8 inch deep.
  3. Once the oil is hot (a small drop of batter should sizzle immediately), scoop heaping tablespoons of the potato mixture and gently flatten them into patties about 1/2 inch thick in the hot oil. Do not crowd the pan.
  4. Fry the potato pancakes for 3 to 4 minutes per side, until they are deep golden brown and crispy on the outside.
  5. Remove the cooked pancakes and place them on a plate lined with paper towels to drain excess oil.
  6. Serve immediately with your favorite toppings.

Notes

  • If your mashed potatoes are very loose or thin, add another tablespoon of flour until the mixture is firm enough to handle.
  • For extra flavor, add 1/4 cup of shredded cheddar cheese to the potato mixture.
  • Serve these potato fritters with a dollop of sour cream or applesauce for a classic taste.

Nutrition

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