Transform ordinary leftover mashed potato into extraordinary mashed potato pancakes in a jiffy. Mashed potato pancakes are crispy outside creamy cheesy delicious inside. Leftover mashed potato mixed with flour, cheese, egg, onion, salt and pepper and pan-fried to golden perfection.
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Mashed potato pancakes
Almost like latkes and potato rosti but much simpler and easier to make. Potato fritters are pan-fried and made from fresh grated potatoes. Grate potato, squeeze the liquid and then mix with onion, egg and binder to make pancakes. Whereas this potato pancake recipe is simpler and easier to make. It uses leftover mashed potato.
No leftovers? Make a batch or buy from store. It’s worth it! Simply mix mashed potato, flour, cheese, egg, onion, salt and pepper and pan-fry to golden perfection.
It’s crispy outside creamy cheesy inside.
The combination of mashed potato, cheese, egg and onion is irresistible.
Ingredients
You’ll need-
- 2 cups mashed potato (chilled)
- â…“ cup all-purpose flour + 3 tablespoon extra for dredging pancakes
- 1 cup cheddar cheese (grated)
- Salt and pepper (if needed, to taste)
- 1 large egg (beaten)
- 3 tablespoon green onion
- ½ cup neutral oil (like sunflower oil or canola oil) or use butter
- Sour cream to serve
Mashed potato – leftover mashed potato works best, the one which has thick texture. Chill mashed potato so it’s easy to handle the pancakes. Use mashed sweet potato for nutrient rich pancakes.
Cheese – use cheddar cheese or vary and mix cheese to tailor to your taste. A mix of cheddar cheese or gruyere cheese is a way to go. Feel free to use parmesan cheese if you like or Mexican cheese too if you please.
Binder – flour and egg binds the pancake batter. Add extra flour if mashed potato is too creamy.
Add-ins – for flavor and added taste add green onions, cheese salt and pepper (if needed).
Ingredients additions and substitutions
Use mashed sweet potato for added nutrients.
Vary cheese to your taste. A mix of cheddar cheese or gruyere cheese is a way to go. Feel free to use parmesan cheese if you like or Mexican cheese too if you please.
Add herbs like parsley, dill, thyme, basil or tarragon.
Include crispy bacon bits for extra deliciousness!
How to make potato pancakes
These versatile little savory pancakes can be served for breakfast, brunch or dinner. Sharing step-by-step photos for you to help make these cakes easily. To get the printable version of this recipe with measurements jump to recipe card below.
Add mashed potato, all-purpose flour, cheddar cheese, salt & pepper, beaten egg and green onion to a large bowl.
Combine.
Note: it’s okay if pancake batter is slightly sticky, it should hold it’s shape. If batter is too sticky add extra flour to get the right consistency.
Consistency of mashed potato will vary depending on how much cream, milk and butter was used while making. If pancake batter is too dry, adjust it by adding in extra egg.
Dust both hands with flour.
Form 2 inch balls from potato mixture.
Lightly dredge pancakes in flour. Flatten a bit to make pancakes.
Pro-tip: dredging mashed potato pancakes lightly in flour before frying not only making handling easy but also helps create a beautiful crispy crust on the outside.
Heat oil in a large cast iron skillet or non-stick skillet.
Fry mashed potato pancakes until golden brown on medium heat. Carefully flip and let it cook on other side until golden brown.
Serve hot with sour cream.
Tips to make best leftover mashed potato pancakes
- Chilled mashed potatoes makes life easier. This recipe calls for leftover mashed potato, it goes without saying that it was stored in refrigerator. Chilled mashed potatoes have different texture. They are thicker and that’s the way you want it. It’s easy to handle, shape the pancakes that way.
- It’s okay if pancake batter is slightly sticky, it should hold its shape. If batter is too sticky add extra flour to get the right consistency.
- Consistency of mashed potato will vary depending on how much cream, milk and butter was used while making. If pancake batter is too dry, adjust it by adding in extra egg.
- Dredging mashed potato pancakes lightly in flour before frying not only making handling easy but also helps create a beautiful crispy crust on the outside.
FAQS
These mashed potato pancakes are so worth it, even if there is no leftover mashed potatoes you must try it by making a batch of mashed potatoes just for this.
Or shortcut way is to simply buy mashed potato so you can enjoy the pancakes!
Yes, mashed sweet potato makes nutrient rich pancakes.
You can. Grate potato, squeeze the liquid and then mix with onion, egg and binder to make pancakes.
If you want to go for hashbrown, thaw frozen hashbrown completely. Squeeze out any moisture out with paper towel then proceed with the recipe.
It’s okay if pancake batter is slightly sticky, it should hold its shape. If batter is too sticky add extra flour to get the right consistency.
Dredging mashed potato pancakes lightly in flour before frying not only making handling easy but also helps create a beautiful crispy crust on the outside.
Consistency of mashed potato will vary depending on how much cream, milk and butter was used while making. If pancake batter is too dry, adjust it by adding in extra egg.
Dredging mashed potato pancakes lightly in flour before frying to create a beautiful crispy crust on the outside.
How to serve mashed potato cakes
These savory cakes are best served right off the pan nice and hot with sour cream. If you are a ketchup person, go ahead and dip these cakes in it. Some like to serve it with applesauce or even yogurt with these cakes.
You can serve it for breakfast, brunch or dinner. Serve as side dish with any protein like roast pork. roast beef, beef stew, chicken stew, roast chicken. You can also serve it as vegetarian main dish by serving it with mushroom sauce and sautéed vegetables or salad on the side.
Make ahead
These savory cakes are best served right off the pan nice and hot. To enjoy beautiful crispy crusted cakes, serve it hot immediately. However if you want to make ahead, you can.
Mashed potato pancakes keep well in the fridge just like mashed potato. So you can make ahead and store it for few days in the fridge. However the crust might not remain crisp.
Store: cook pancakes as instructed. Cool it completely and store in air tight containers in the fridge for 3 days.
Reheat: drizzle a bit of oil in a large skillet. Once oil shimmers add pancakes and reheat it on medium flame. Wait for oil to shimmer so pancakes will have crispy outer crust.
I don’t recommend reheating pancakes in microwave as it will loose it’s crispiness.
Freeze: If you do want to freeze these cakes, I recommend you to freeze it before cooking. Simply make the patties and store in the freezer in-between sheets of baking paper to prevent it from sticking to each other.
OTHER POTATO RECIPES:
- Crispy potato rosti or fritters
- Crack potatoes
- Best roast potatoes
- Parmesan potatoes
- Melting Potatoes
- Baked potato wedges
- Baked sweet potato fries
- Savory roasted sweet potatoes
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📋Leftover Mashed Potato Pancakes
Ingredients
- 2 cups mashed potato chilled
- â…“ cup all-purpose flour + 3 tablespoon extra for dredging pancakes
- 1 cup cheddar cheese grated
- Salt and pepper if needed, to taste
- 1 large egg beaten
- 3 tablespoon green onion
- ½ cup neutral oil like sunflower oil or canola oil or use butter
- Sour cream to serve
Instructions
- Add mashed potato, all-purpose flour, cheddar cheese, salt & pepper, beaten egg and green onion to a large bowl.
- Combine everything together.Note: it’s okay if pancake batter is slightly sticky, it should hold it’s shape. If batter is too sticky add extra flour to get the right consistency.Consistency of mashed potato will vary depending on how much cream, milk and butter was used while making. If pancake batter is too dry, adjust it by adding in extra egg.
- Dust both hands with flour.
- Form 2 inch balls from potato mixture.
- Lightly dredge pancakes in flour. Flatten a bit to make pancakes.Pro-tip: dredging mashed potato pancakes lightly in flour before frying not only making handling easy but also helps create a beautiful crispy crust on the outside.
- Heat oil in a large cast iron skillet or non-stick skillet.
- Fry mashed potato pancakes until golden brown on medium heat. Carefully flip and let it cook on other side until golden brown.
- Serve hot with sour cream.
Video
Notes
- Chilled mashed potatoes makes life easier. This recipe calls for leftover mashed potato, it goes without saying that it was stored in refrigerator. Chilled mashed potatoes have different texture. They are thicker and that’s the way you want it. It’s easy to handle, shape the pancakes that way.
- It’s okay if pancake batter is slightly sticky, it should hold its shape. If batter is too sticky add extra flour to get the right consistency.
- Consistency of mashed potato will vary depending on how much cream, milk and butter was used while making. If pancake batter is too dry, adjust it by adding in extra egg.
- Dredging mashed potato pancakes lightly in flour before frying not only making handling easy but also helps create a beautiful crispy crust on the outside.
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