Leftover mashed potatoes turn into cheesy, savory pancakes with a fluffy inside and a crispy outside. Make them for breakfast, serve them as a side dish, or enjoy them as a snack.
In this recipe
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What are potato pancakes?
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Ingredients in mashed potato pancakes
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Tips and tricks for preparing potato pancakes
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Substitutions and swaps for mashed potato pancakes
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serving suggestions
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Storage and reheating instructions
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Wonderful mashed potatoes recipes
Has anyone ever made the right amount of mashed potatoes for a Christmas party?
I think the answer is always no, and since the nightmare of any holiday celebration is running out of mashed potatoes, most hosts overdo it. It’s common for me to have an entire container of mashed potatoes left languishing in my fridge for a whole week after every celebration.
Consider these savory treats a new (and utterly delicious) way to enjoy leftover mashed potatoes!
What are potato pancakes?
Potato pancakes are nothing new. Finally, there are latkes, but most potato pancakes start with fresh potatoes that are shredded and pan fried.
This mashed potato has a few changes from classic potato pancakes. As a starter, they use mashed potatoes so the finished pancakes have a more tender texture.
These pancakes also allow for more additions as the pancakes are more forgiving and easier to form into patties.
Obviously you need mashed potatoes! If you don’t have one and want to make this recipe, I would check out this easy mashed potato recipe and then let the potatoes cool before moving on to the pancakes.
In addition to the potatoes, I add sharp cheddar cheese and chives for flavor, then add flour and an egg to hold the pancakes together so they don’t fall apart while frying.
Tips and tricks for preparing potato pancakes
This is a pretty easy and straight forward recipe, but keep a few things in mind to make the process even easier.
- You can use any mashed potato for this recipe, but skinless mashed potatoes work best.
- While shaping the pancakes into patties, it’s easiest to shape them into small discs with your hands. If the potato mixture sticks, slightly moisten your hands and then form the patties.
- For frying, you can use oil for a really crispy pancake, or butter (clarified butter or ghee is best) for a rich and tasty buttered pancake. Keep in mind that the butter can burn if you get it too hot.
Substitutions and swaps for mashed potato pancakes
This is where you can really get creative. Be inspired and create different flavor combinations.
- Substitute whatever cheese you like or have on hand. Gouda is my favorite. Go for a spicy twist with Pepper Jack.
- Mix in whatever herbs you have on hand, rosemary, thyme, or even sage.
- Shallots or sautéed onions.
- Add 1/2 cup of chopped leftover turkey for a heartier pancake and serve with leftover gravy!
- Try chopped cooked broccoli.
- If you have any leftover bacon from breakfast, chop it up and throw it in!
serving suggestions
These are really good served as a brunch option with a dollop of sour cream. Serve them with some soft scrambled eggs, bacon and a pastry on the side for something sweet.
Storage and reheating instructions
These pancakes hold up just as well as leftover mashed potatoes! Store them in the fridge for up to a week without any problems.
To warm up: Drizzle some oil in a large pan. Once the oil shimmers on the pancakes. This keeps the outside crispy. If you put them in the microwave they lose their crispiness but are otherwise fine.
Wonderful mashed potatoes recipes
- Make Ahead Mashed Potatoes
- Garlic mashed potatoes
- Slow cooker mashed potatoes
- Mashed potatoes with brown butter, goat cheese and chives
Mashed Potato Pancakes
ingredients
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2 cups left over Mashed potatoes
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1 big egg
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1/3 Cup all purpose flour
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2 tablespoon chiveschopped
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1 Cup Cheddar cheese, grated
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
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1/2 Cup neutral oilor butter, for frying
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sour creamTo serve
method
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Make the pancake mix:
In a medium bowl, mix together mashed potatoes, egg, all-purpose flour, chives, cheese, salt, and pepper.
It’s okay if the mixture is slightly sticky, but it should hold its shape when you shape it into a patty in your hand. If it’s very sticky or runs at all, add more flour, 1 tablespoon at a time, until you reach your desired texture.
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Set up your cooking station:
Place some paper towels on a large plate. You will transfer the pancakes to the paper towel-lined plate while you fry them.
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Fry the potato pancakes:
In a large skillet over medium heat add the oil.
Once the oil reaches 325°F or it sizzles if you sprinkle in a little flour, begin forming your pancakes. They will shape and fry as you go.
Slightly moisten your hands so that the potato mixture does not stick. Measure out about 1/4 cup of the pancake mix and form it in your hands into a disc about 1/2 inch thick.
Place the pancake in the pan and repeat the process until you have 4-5 pancakes in the pan. Fry the pancakes for 3-4 minutes per side until browned and crispy.
Turn once and fry for another 3-4 minutes on the second side.
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Drain and serve:
Transfer the potato pancakes from the pan to the paper towel-lined sheet. Repeat until all potato pancakes are formed and fried. Serve warm with a dollop of sour cream.
| nutritional information (per serving) | |
|---|---|
| 542 | calories |
| 44g | Fat |
| 27g | carbohydrates |
| 11g | protein |
