Leftover Mashed Potato Pancakes

I make these mashed potato pancakes whenever I have leftover mashed potatoes. They are simple and quick recipes for breakfast, lunch or as a side dish and will be ready in just 15 minutes.

Leftover Mashed Potato Pancakes

This recipe is my go-to, using leftover mashed potatoes. I just add a handful of ingredients to my leftover mashed potato, including lots of cheese, and cook them in a skillet.

I sometimes bake them instead of frying them; however, they don't come out as crispy, so I prefer to fry them.

I usually serve this dish with Lamb Seekh Kebab, Crispy Chicken Patties or Baked Honey Glazed Salmon for lunch or dinner.

You'll Need

• Leftover Mashed Potatoes: I always made this dish with any mashed potatoes I have in the fridge.
• Egg: Just one large egg.
• Breadcrumbs: Breadcrumbs make your pancakes extra crispy. Use store-bought or homemade.
• Green onions: You may use fresh parsley or chives instead.
• Mozzarella cheese: It adds a cheesy flavor. You can use feta, goat cheese or gouda instead.
• Flour: I use all-purpose flour.
• Seasonings: I use onion powder, garlic powder, salt and ground black pepper.
• Oil to sauté: I use sunflower oil.

“See the recipe card for full information on ingredients and quantities.”

How To Make Leftover Mashed Potato Pancakes

One - Make The Pancake Mixture: In a large bowl, mix the leftover mashed potatoes, green onions, flour, salt, ground black pepper, an egg, and mozzarella cheese (photo 1 & 2).

Two - Form The Potato Mixture Into Patties: Scoop up one tablespoon of the mixture. Then, using your hands, form a patty with it. Dip both sides of the pancake into the breadcrumbs, then set aside on a flat surface. Repeat with the remaining mixture (photo 3).

Three - Cook The Mashed Potato Pancakes Until Crispy: Heat the oil in a large skillet over medium-high heat. Then place the pancakes in a single layer, leaving enough space between them. Sauté for 3 minutes on each side until golden brown. Serve immediately (photo 4).

Expert Tips

• Don't form big sized patties because it’s difficult to flip them.
• When cooking the pancakes try to leave a suitable space between them to be able to flip them onto the other side easily.
• I highly recommend using a non-stick skillet to cook the potato pancakes.
• If you are making this recipe from scratch, make sure to drain the potatoes well before mashing because the added moisture will make it difficult to form them into patties.
• If your potato mixture is runny and you can't form patties, add more flour (one or two tablespoons, based on how runny they are).
• Put leftovers in an airtight container in the fridge for 2-3 days or freeze for 1-2 months.

More Mashed Potato Recipes

• Cheesy Roasted Garlic Mashed Potatoes
• Ground Beef And Mashed Potato Casserole
• Potato Borek

Don't forget to subscribe to the newsletter to recipe all the latest recipes once published! You can also follow Healthy Life Trainer on Facebook, Pinterest, and Instagram!

Recipe Card