This leftover mashed potato pancakes recipe is the easiest way to turn leftover mashed potatoes into something delicious. They're pan-fried until crispy, golden, and perfect for breakfast or brunch.
Crispy Potato Cakes from Leftover Mashed Potatoes
Whenever I have leftover mashed potatoes after a family dinner, I already know I'll be turning them into these crispy potato pancakes the next morning. They're simple to make, and I love how they feel like a completely new meal. The cheese melts inside while the edges turn perfectly crisp.
This quick potato pancake recipe is also a budget-friendly recipe and uses basic pantry ingredients I always have on hand. These potato cakes from leftover mashed potatoes make breakfast feel a little special, and they never last long on the table. Warm, comforting, and family-friendly.
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Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Mashed Potatoes & Egg: I love using leftover mashed potatoes because they instantly turn into these crispy potato pancakes without much effort. The egg helps everything come together, so the patties fry up beautifully.
- Flour & Seasoning: A little all-purpose flour, salt, pepper, and garlic powder make this an easy leftover potato recipe that pan-fries perfectly golden without falling apart.
- Cheddar & Chives: I mix cheddar right into the potato mixture so every bite has a soft, melty center. The chives add a fresh contrast that makes these potato cakes from leftover mashed potatoes taste even better than the original mash.
- Oil & Sour Cream: A quick cook in a skillet keeps them family-friendly, budget-friendly, and ready fast. A quick potato pancake recipe that uses basic pantry ingredients. A spoonful of sour cream on top finishes them just right.
How to Make Leftover Potato Pancakes
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Mix the Ingredients: In a mixing bowl, combine the mashed potatoes, egg, flour, salt, pepper, garlic powder, cheddar cheese, and chives until well mixed.
2. Form the Patties: Scoop portions of the mixture, gently shape them into patties, and refrigerate for 15 minutes.
3. Pan-Fry Until Golden: Cook each pancake for 3-4 minutes per side in a skillet until they turn golden and crisp.
4. Serve Hot: Enjoy the mashed potato pancakes straight away while they're still warm, paired with sour cream or your favorite dipping sauce.
What to Serve with Leftover Potato Pancakes
I love these leftover potato pancakes with a fried egg and sour cream. They're great for breakfast or brunch, or as a comforting side dish with grilled chicken or a fresh salad.
My Tips for Recipe Success
Shape with Light Hands: I've found that gently pressing the patties keeps them fluffy inside. If you compact them too much, they can turn dense instead of creamy and soft.
Use Cold Mashed Potatoes for Best Results: When the mashed potatoes are chilled from the fridge, the pancakes hold their shape better and develop a more even, crispy crust as they fry.
Storage: I place any extra pancakes in an airtight container in the fridge for up to 3 days. I reheat them in a skillet instead of the microwave; it keeps the edges beautifully crisp.
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Recipe
Leftover Mashed Potato Pancakes
Ingredients
- 500 g Mashed Potatoes
- 1 Large Egg
- 60 g All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Black Pepper - Freshly ground
- 1 teaspoon Garlic Powder
- 60 g Cheddar Cheese - Grated
- 3 tablespoon Chives - Minced
- Extra Virgin Olive Oil or Neutral Oil - For pan frying
- Sour Cream - For serving
Instructions
- In a mixing bowl, combine the mashed potatoes, egg, flour, salt, pepper, garlic powder, cheddar cheese, and chives until well mixed.
- Scoop the mixture into even portions, gently shape into patties, and place them on a parchment-lined tray. Chill in the refrigerator for 15 minutes to help them firm up.
- Heat oil in a skillet over medium heat. Cook each pancake for 3-4 minutes per side until golden and crisp.
- Transfer to a plate and serve warm with sour cream.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Emily says
Absolutely love this idea! Such a smart and delicious way to use leftover mashed potatoes. They turned out crisp on the outside and soft inside, definitely making these again next time we have extra mash!