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

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