If you have leftover mashed potatoes sitting in the refrigerator, don’t throw them away! These Leftover Mashed Potato Pancakes are an easy, budget-friendly way to transform yesterday’s side dish into a crispy, golden breakfast, lunch, or dinner. The outside becomes beautifully crisp while the inside stays soft, creamy, and cheesy.
This easy potato pancake recipe uses simple ingredients you probably already have in your kitchen. It is also a great option when you need a quick family meal, an easy side dish, or a creative way to reduce food waste. Serve the pancakes with sour cream, green onions, applesauce, or even a fried egg for a satisfying meal.
Why You’ll Love These Leftover Mashed Potato Pancakes
These homemade potato pancakes are inexpensive, simple, and incredibly versatile. They take only a few minutes to prepare, making them perfect for busy mornings or an easy weeknight dinner.
The best part is that you can customize the recipe according to what you have available. Add shredded cheddar cheese for extra flavor, mix in cooked bacon or ham for a heartier version, or add fresh herbs for a lighter taste.
If you’re searching for easy leftover recipes, quick breakfast ideas, or an affordable family-friendly meal, this recipe is definitely worth saving.
Ingredients
- 2 cups cold leftover mashed potatoes
- 1 large egg
- ½ cup shredded cheddar cheese
- ¼ cup all-purpose flour
- 2 green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil, for frying
- 1 tablespoon butter, for frying
Optional Add-Ins
You can easily change these potato cakes based on what you have in your refrigerator. Try adding:
- ½ cup cooked and crumbled bacon
- ¼ cup finely diced ham
- ¼ teaspoon smoked paprika
- 1 tablespoon grated Parmesan cheese
- 1 small clove garlic, finely minced
- A pinch of red pepper flakes
How to Make Leftover Mashed Potato Pancakes
1. Prepare the Potato Mixture
Place the cold mashed potatoes in a large mixing bowl. Add the egg, shredded cheddar cheese, flour, green onions, parsley, garlic powder, salt, and black pepper.
Stir everything together until well combined. The mixture should be thick enough to shape into patties. If your mashed potatoes are particularly soft or creamy, add another tablespoon of flour at a time until the mixture holds together.
2. Shape the Pancakes
Use your hands or a large spoon to divide the mixture into approximately 8 portions.
Shape each portion into a round pancake about ½ inch thick. Try not to make the pancakes too thick because thinner patties develop a crispier exterior and cook more evenly.
3. Heat the Pan
Place a large skillet over medium heat. Add the vegetable oil and butter.
Allow the butter to melt completely, but don’t let it burn. The combination of butter and oil gives the pancakes a delicious flavor while helping them develop a golden-brown crust.
4. Cook Until Golden
Carefully place the potato pancakes in the hot skillet, leaving a little space between each one.
Cook for approximately 3–4 minutes on the first side, or until golden brown and crisp. Flip carefully with a spatula and cook the other side for another 3–4 minutes.
Avoid flipping the pancakes too often. Letting them cook undisturbed helps create that crispy restaurant-style crust.
5. Serve Immediately
Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil.
Serve them hot with your favorite toppings.
What to Serve With Potato Pancakes
These crispy mashed potato pancakes can be served in many different ways.
For breakfast, top them with a fried or poached egg and a little chopped green onion. For lunch or dinner, serve them alongside grilled chicken, roasted vegetables, or a fresh salad.
For a simple appetizer or snack, serve them with sour cream or a creamy garlic dipping sauce.
Other delicious toppings include:
- Sour cream
- Greek yogurt
- Applesauce
- Chives
- Shredded cheese
- Salsa
- Hot sauce
- Ranch dressing
- Fried eggs
Tips for the Best Potato Pancakes
Use cold mashed potatoes. Refrigerated mashed potatoes are firmer and easier to shape than freshly prepared potatoes.
Don’t skip the egg. The egg helps bind the ingredients together and prevents the pancakes from falling apart during cooking.
Adjust the flour carefully. Different mashed potatoes have different moisture levels. If your mixture feels too wet, add a little extra flour.
Don’t overcrowd the skillet. Cooking too many pancakes at once can lower the temperature of the pan and prevent them from becoming crispy.
Use medium heat. High heat can brown the outside too quickly while leaving the center cold.
Make them uniform. Keeping the pancakes similar in size and thickness helps them cook evenly.
Can You Make Potato Pancakes Ahead of Time?
Yes. You can prepare the potato mixture several hours ahead and keep it covered in the refrigerator until you’re ready to cook.
You can also cook the pancakes in advance and refrigerate them in an airtight container for up to 3 days. Reheat them in a skillet, oven, or air fryer to restore some of their crispiness.
For the best texture, avoid reheating them in the microwave alone because they can become soft.
Can You Freeze Leftover Mashed Potato Pancakes?
Absolutely. Allow the cooked pancakes to cool completely before placing them in a freezer-safe container or bag. Separate individual pancakes with parchment paper to prevent them from sticking together.
They can be frozen for up to 2 months. Reheat them directly from frozen in an oven, skillet, or air fryer until hot and crisp.
Frequently Asked Questions
Why are my potato pancakes falling apart?
The mashed potatoes may contain too much moisture, or the mixture may not have enough flour or egg to hold it together. Add a little more flour until you can easily form firm patties.
Can I make these without cheese?
Yes. Simply leave out the cheddar cheese. You can replace it with Parmesan or another shredded cheese, or make the pancakes without cheese altogether.
Can I use instant mashed potatoes?
Yes. Instant mashed potatoes can work, although homemade leftover mashed potatoes generally provide better flavor and texture.
Can I make these potato pancakes in an air fryer?
Yes. Lightly spray the shaped pancakes with cooking oil and air fry at approximately 400°F (200°C) until golden and crisp, flipping halfway through cooking.
Final Thoughts
These Leftover Mashed Potato Pancakes prove that leftovers can become one of the best parts of the meal. With crispy golden edges, a soft cheesy center, and simple pantry ingredients, they are an easy way to turn leftover mashed potatoes into something completely new.
Whether you’re looking for a quick breakfast recipe, an affordable side dish, an easy family dinner, or a delicious way to use Thanksgiving or holiday leftovers, these potato pancakes are an excellent choice. Serve them hot with sour cream, eggs, fresh herbs, or your favorite dipping sauce, and enjoy every crispy bite!
