Leftover Mashed Potato Pancakes

Turn your leftover mashed potatoes into a mouthwatering treat with these Leftover Mashed Potato Pancakes! They’re crispy on the outside, creamy on the inside, and perfect for breakfast, lunch, or as a savory snack. This quick and easy recipe is a fantastic way to reduce food waste while enjoying a delicious dish.

Recommended Kitchen Tools

• Mixing bowl (to combine ingredients)
• Fork or potato masher (to loosen up the mashed potatoes)
• Frying pan or skillet (preferably nonstick or cast iron)
• Spatula (for flipping the pancakes)
• Measuring cups and spoons (for accuracy)
• Cheese grater (if adding shredded cheese)
• Paper towels (for draining after frying)

Ingredients

For the Pancakes

• 2 cups leftover mashed potatoes
• 1 large egg
• ½ cup all-purpose flour
• ½ cup shredded cheese (cheddar or mozzarella works best)
• 2 tablespoons chopped green onions or chives
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste

For Cooking

• 2–3 tablespoons vegetable oil or butter

Optional Toppings

• Sour cream
• Extra green onions or chives
• Shredded cheese

Instructions

Step 1: Prepare the Potato Mixture

1. Combine Ingredients: In a large bowl, mix the mashed potatoes, egg, flour, shredded cheese, green onions, garlic powder, onion powder, salt, and pepper. Stir until well combined.
2. Check the Consistency: The mixture should be thick enough to hold its shape when formed into patties. If it’s too sticky, add a bit more flour.

Step 2: Form the Pancakes

1. Shape the Patties: Take a small handful of the potato mixture (about ¼ cup) and shape it into a patty about ½ inch thick.
2. Repeat: Continue forming patties until all the mixture is used. Place them on a plate or tray.

Step 3: Cook the Pancakes

1. Heat the Pan: Heat a large skillet over medium heat and add the vegetable oil or butter.
2. Fry the Pancakes: Place the patties in the skillet, making sure not to overcrowd the pan. Cook for 3–4 minutes per side, or until golden brown and crispy.
3. Drain Excess Oil: Remove the pancakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.

Step 4: Serve and Enjoy

1. Add Toppings: Top the pancakes with sour cream, extra green onions, shredded cheese.
2. Serve Warm: Enjoy them immediately for the best taste and texture.

Tips for Success

• Cheese Options: Experiment with different cheeses, like Parmesan or Gouda, for unique flavors.
• Add-Ins: ,sautéed onions, or herbs for additional flavor.
• Keep Warm: If making a large batch, keep cooked pancakes warm in a 200°F oven while finishing the rest.

Serving Suggestions

Breakfast: Pair with eggs and fresh fruit for a hearty breakfast.

• Side Dish: Serve alongside grilled meats or roasted vegetables for a complete meal.
• Snack: Enjoy with a dipping sauce like ranch, ketchup, or spicy aioli.

Pro Tips

• Use cold mashed potatoes for best texture.
• If the batter feels too soft, add a bit of flour or breadcrumbs.
• Pan-fry over medium heat for golden, crispy edges.
• Don’t overcrowd the pan — give each pancake space to crisp up.
• Let the first side cook longer before flipping to prevent breaking.

🔄 Variations

• Cheesy: Mix in shredded cheddar, mozzarella, or Parmesan.
• Savory: Add chopped green onions, garlic powder, or cooked bacon (if desired).
• Spicy: Add a pinch of cayenne or chopped jalapeños.
• Stuffed: Hide a cube of cheese in the center of each pancake for a gooey surprise.
• Herbed: Mix in fresh herbs like parsley, dill, or thyme for extra flavor.

🥗 Fit-Your-Diet Adjustments

• Gluten-Free: Use gluten-free flour or breadcrumbs.
• Dairy-Free: Use dairy-free mashed potatoes and skip cheese or use vegan cheese.
• Vegan: Use plant-based milk and butter in the mash, and bind with flax egg or omit egg altogether.
• Low-Carb: Mix in some riced cauliflower or almond flour to reduce the carb content slightly.

❓ FAQs

• Can I use instant mashed potatoes?
  Yes, as long as they’re thick and not too creamy.
• How do I store leftovers?
  Refrigerate in an airtight container for up to 3 days. Reheat in a skillet for crispiness.
• Can I freeze them?
  Yes! Freeze cooked pancakes with parchment between layers. Reheat from frozen in a pan or oven.
• Can I bake them instead of frying?
  Yes, but they’ll be less crispy. Bake at 400°F (200°C) for about 15–20 minutes, flipping once.

Conclusion

These Leftover Mashed Potato Pancakes are a delightful way to repurpose leftovers into something truly special. With their crispy exterior and soft, flavorful interior, they’re sure to be a hit at any table. Give them a try the next time you have leftover mashed potatoes!