Mashed potato pancakes

Last Tuesday I opened the fridge and found a big container of mashed potatoes from Sunday dinner sitting there. Alex took one look and told me he was done with them. Sarah asked if we could have something new.

Jump to:

• Why You Will Like These Potato Pancakes
• Simple Ingredients For Mashed Potato Pancakes
• Mashed Potato Pancakes
• How To Make Crispy Mashed Potato Pancakes
• Storage And Reheating Made Easy
• Tips And Tasty Variations For Potato Pancakes
• Common Questions About Mashed Potato Pancakes
• Recipes You May Like
• Final Thoughts On These Potato Pancakes

So I stirred in some cheese, one egg, and a little flour. Twenty minutes later we had a plate of golden mashed potato pancakes cooling on the counter.

Both kids ate four each. Honestly? I did not see that coming.

These cook in one pan, take about 30 minutes start to finish, and come out crispy on the outside with a soft, cheesy middle. My mom made something close to this when I was a teenager, though she never measured a thing. I have tested my version in our small Manhattan kitchen more times than I want to admit, and this is the one that works every time.

If you like turning simple ingredients into a slow weekend breakfast, you will probably also love my fluffy banana pancakes, which is what we make on mornings when there are no leftover potatoes to work with.

Why You Will Like These Potato Pancakes

• Ready in 30 minutes from start to finish, which matters on a school night
• One bowl and one pan, so cleanup takes about five minutes
• Uses up leftovers instead of tossing them in the trash
• Crispy golden edges with a soft, creamy center
• Real ingredients you probably already have in your kitchen
• Kid approved (Alex gave them a nine out of ten, and he is a tough judge)

We put these into our morning rotation right next to perfectly fluffy french toast when I want something warm on the table without much thinking.

Simple Ingredients For Mashed Potato Pancakes

• 3 cups chilled mashed potatoes (leftovers work best)
• 1 cup shredded cheese, mozzarella or cheddar, full fat
• 1 tablespoon finely chopped onions (green, yellow, or white)
• 1 large egg
• ¼ cup all purpose flour
• Salt, to taste
• Pepper, to taste
• ¾ cup extra all purpose flour or breadcrumbs, for coating
• ⅓ cup oil, for pan frying

A few notes from my kitchen. Cold potatoes hold their shape way better than warm ones, so pull them straight from the fridge.

Shred your own cheese if you can. The bagged kind is coated in cornstarch and leaves a chalky taste I never liked.

No onions on hand? Skip them. A pinch of garlic powder does the job just fine.

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How To Make Crispy Mashed Potato Pancakes

Mix The Base

Add the cold mashed potatoes, shredded cheese, chopped onions, egg, ¼ cup flour, salt, and pepper to a big mixing bowl.

Stir with a fork until everything holds together. Do not overmix. The dough should feel soft but not sticky.

Shape The Pancakes

Scoop out small portions and roll them into balls, then press each one flat with your palm.

I wear disposable gloves for this part. I learned that the hard way after spending ten minutes scraping potato off my fingers.

Coat Each One

Roll every patty in the extra flour or breadcrumbs until lightly covered.

This thin coating is what gives you those crunchy edges later. Do not skip it.

Fry Until Golden

Heat 3 to 4 tablespoons of oil in a large nonstick pan over medium heat.

Add the pancakes in batches, leaving space between them. Cook until the bottoms turn deep golden and crisp, then flip once and cook the other side.

Resist the urge to keep flipping. Every time I got impatient, they broke apart on me.

Drain And Serve

Move the finished pancakes to a tray lined with paper towels so the extra oil drains off.

Sprinkle with chopped green onions and serve warm. Donald likes his with a spoonful of sour cream, and Sarah eats hers plain, straight off the tray.

Storage And Reheating Made Easy

Let the pancakes cool fully before you put them away, or the steam will soften those crisp edges.

Store leftovers in a sealed container in the fridge for 2 to 3 days. They taste best fresh, but day two is still good.

For longer storage, freeze them flat on a tray first, then move them to a freezer bag for up to 2 months. I do the same thing with my bacon breakfast burritos so mornings run smoother.

Reheat in a dry pan over medium heat for 2 to 3 minutes per side. The oven at 375°F for 10 minutes works too.

Skip the microwave. I tried it once and ended up with a sad, floppy pancake.

Tips And Tasty Variations For Potato Pancakes

Here is the thing I wish someone had told me sooner. The texture of your leftover potatoes changes everything.

If the mixture feels too soft to shape, add more flour, one tablespoon at a time. Too dry and crumbly? Splash in a little milk until it comes together.

Want to change things up? Here are the versions we actually make at home.

• Stir in crumbled bacon or chopped ham for a heartier plate
• Add ½ cup of cooked broccoli or spinach, squeezed dry first
• Swap cheddar for pepper jack when Donald wants a little heat
• Top them with fresh tomato bruschetta for a light lunch
• Shred in leftover chicken from my slow cooker Italian chicken to turn them into dinner

For a full brunch spread, I serve these alongside sausage breakfast egg cups and a bowl of baked flax seed granola with yogurt.

On birthdays we go bigger with crab eggs benedict, and I finish the day with a warm bourbon peach cobbler. Alex still asks for that one in February.

One pitfall to watch: crowding the pan. I squeezed in eight pancakes once, the oil temperature dropped, and they steamed instead of crisping. Four at a time is my sweet spot.

Common Questions About Mashed Potato Pancakes

How do you keep mashed potato pancakes from falling apart?

Cold potatoes and enough binder. The egg and the ¼ cup of flour hold everything together, so do not cut either one.

Chill the shaped patties for 15 minutes if your mixture feels loose. Then flip only once during cooking, since repeated turning is what usually breaks them.

Why are my mashed potato pancakes soggy?

Almost always the oil temperature. If the pan is not hot enough, the pancakes soak up oil instead of crisping.

Heat the oil until a pinch of flour sizzles right away. Cook in small batches, and drain the finished pancakes on paper towels instead of stacking them on a plate.

Can you make mashed potato pancakes without flour?

Yes, and I make them this way whenever we are out of flour. Swap in the same amount of cornstarch, potato starch, or almond flour, then coat the outside in breadcrumbs or crushed pork rinds.

The texture comes out slightly softer inside but still crisp outside. If low carb cooking is your thing, my 4 ingredient keto waffles follow the same simple approach.

How do you reheat leftover mashed potato pancakes?

A dry skillet over medium heat is the best method. Give them 2 to 3 minutes per side until they crisp back up.

The oven works too at 375°F for about 10 minutes, and an air fryer needs only 4 minutes at 350°F. Skip the microwave, since it makes them soft and rubbery.

Recipes You May Like

• Creamy Make Ahead Mashed Potatoes because you need leftovers before you can make these pancakes, and this batch is the one I always double.
• Crispy Roast Potatoes With Fresh Thyme for anyone who loves that golden crunch and wants it in side dish form.
• Gooey Overnight French Toast Casserole when you want breakfast ready before you even wake up.

Final Thoughts On These Potato Pancakes

You mix cold mashed potatoes with cheese, egg, and flour, shape them, coat them, and fry them in a little oil. That is it.

I love this recipe because it takes something forgotten in the fridge and turns it into the meal my kids ask about the next morning. No fancy steps, no special equipment, no running to the store.

Give these mashed potato pancakes a try the next time your holiday potatoes stick around too long. Then come back and tell me how yours turned out, because I read every comment.

Save this one to Pinterest so you can find it fast after the next big dinner.