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Leftover Mashed Potato Pancakes

Close-up of two golden-brown leftover mashed potato pancakes topped with melted cheddar cheese and chopped chives.
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Transform your leftover mashed potatoes into delicious, crispy pancakes with this easy recipe. Perfect for breakfast or a side dish, these savory cakes are golden brown on the outside and tender inside.

Ingredients

Scale
  • 3 cups cold mashed potatoes
  • 1 large egg, beaten
  • 1/4 cup all-purpose flour
  • 2 green onions, thinly sliced
  • 1/4 cup shredded cheddar cheese (optional)
  • Salt and black pepper to taste
  • 2–3 tablespoons vegetable oil, for frying

Instructions

  1. In a medium bowl, combine the cold mashed potatoes, beaten egg, flour, sliced green onions, and shredded cheddar cheese (if using).
  2. Season with salt and pepper. Mix gently until just combined. Do not overmix.
  3. If the mixture is too wet to form patties, add a tablespoon more flour at a time until it holds its shape.
  4. Shape the mixture into 4-6 small patties, about 1/2 inch thick.
  5. Heat the vegetable oil in a large skillet over medium-high heat.
  6. Carefully place the potato patties into the hot oil.
  7. Fry for 3-5 minutes per side, until golden brown and heated through.
  8. Remove the pancakes from the skillet and drain on paper towels.
  9. Serve hot.

Notes

  • Serve with sour cream, chives, or a fried egg on top.
  • These pancakes are best made with cold mashed potatoes.
  • You can add other seasonings like garlic powder or paprika.

Nutrition

Find it online: https://blissbatter.com/leftover-mashed-potato-pancakes/