Crispy mashed potato pancakes made with leftover mashed potatoes and mozzarella cheese. Easy, simple and quick recipe for breakfast, lunch or dinner. This side dish will be ready in just 15 minutes.
These crispy mashed potato pancakes make a healthy lunch or side dish; they are easy and cheesy. You can also turn them into a lovely light dinner by adding some shredded chicken to them.
Serve this dish with Lamb Seekh Kebab, Crispy Chicken Patties or Baked Honey Glazed Salmon for lunch or dinner.
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Why You'll Love This Recipe
- An easy leftover mashed potato recipe that is perfect for Christmas or Thanksgiving dinner.
- These mashed potato patties are simple and easy to make.
- A perfect way to use up leftover mashed potatoes.
- An easy recipe to make for breakfast, as a side dish or savory snack. It will be ready in just 20 minutes.
- A perfect side dish to go with lots of main dishes, such as Creamy Garlic Chicken Thighs, Chinese Sweet And Sour Chicken or Creamy Mushroom Chicken Breasts.
Ingredients For Leftover Mashed Potato Pancakes
- Leftover Mashed Potatoes: Use any mashed potatoes you 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.
- All-purpose flour: The kind you have at home.
- Seasonings: Onion powder, garlic powder, salt and ground black pepper.
- Oil to sauté: You can use canola oil, olive oil or vegetable oil.
“See the recipe card for full information on ingredients and quantities.”
Variations & Substitutions
- Add some fresh herbs such as basil or thyme.
- Add some cheddar cheese or parmesan cheese for extra flavor.
- You can add to the pancake batter some cooked chicken or leftover turkey.
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 sautéing the pancakes try to leave a suitable space between them to be able to flip them onto the other side easily.
- Use a non-stick skillet to sauté 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).
Serving Ideas
Serve with a dollop of sour cream and a bowl of salad such as Summer Couscous Salad, Korean Carrot Salad or Malfouf Salad.
You can also serve them with Creamy mushroom chicken, Sticky Chinese chicken drumsticks or Roasted chicken with herbs and butter for dinner.
Recipe FAQs
Yes, you can. Put the potato pancakes on a baking sheet lined with parchment paper, spray with oil, then bake in the oven at 180C/ 356F for about 20-30 minutes or until golden brown.
Put leftovers in an airtight container in the fridge for 2-3 days or freeze for 1-2 months.
You can add corn, bell pepper, peas, green beans or cooked broccoli.
If you don't have leftover mashed potatoes, don't worry; you can still make this recipe. Wash and peel the potatoes before cutting them into halves. Take a large pot and fill it halfway with water. Put on a high heat and add a ½ teaspoon of salt and the potatoes. Cook the potatoes until they become soft. Drain them. Mash the potatoes using a fork.
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Recipe Card
Leftover Mashed Potato Pancakes
Ingredients
- 4 cups mashed potatoes
- 1 egg , large
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ cup breadcrumbs
- 4 tablespoon green onion , chopped
- 2 cups mozzarella cheese , shredded
- ¼ cup all-purpose flour
- 2 tablespoon oil to sauté
Instructions
- In a large bowl, mix the leftover mashed potatoes, green onions, flour, salt, ground black pepper, an egg, and mozzarella cheese.
- 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.
- 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.
Notes
- Don't form big sized patties because it’s difficult to flip them.
- When sautéing the pancakes try to leave a suitable space between them to be able to flip them onto the other side easily.
- Use a non-stick skillet to sauté the potato pancakes.
Variations
- Add some fresh herbs such as basil or thyme.
- Add some cheddar cheese or parmesan cheese for extra flavor.
- You can add to the pancake batter
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