Crispy Potato Pancakes from Leftover Mashed Potatoes
Potato Pancakes
Turn leftover mashed potatoes into golden, crispy pancakes in 25 minutes.
Nutrition (per serving)
If you’ve got leftover mashed potatoes sitting in the fridge, don’t reheat them — transform them. These crispy potato pancakes are quick, forgiving, and utterly addictive: creamy potato inside, golden and crunchy outside. They’re the kind of recipe that makes friends and family ask for seconds before you’ve even cleared the pan.
The batter is flexible: add cheese, herbs, or bits of bacon to make them your own, and if your mash is a little wet you can easily firm it up with a splash more flour. Fry them hot and don’t crowd the skillet so each pancake gets a beautifully crisp crust.
Ingredients
- Leftover mashed potatoes:2 cups
- Large egg:1 piece
- All-purpose flour:1/3 cup
- Chopped green onions:2 tbsp
- Shredded cheddar (optional):1/2 cup
- Salt:1 tsp
- Black pepper:1/2 tsp
- Garlic powder (optional):1/4 tsp
- Vegetable oil (for frying):3 tbsp
- Butter (optional, for flavor):1 tbsp
Instructions
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In a large bowl, loosen the mashed potatoes with the egg and melted butter (if using) until mostly smooth.
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Stir in the flour, green onions, salt, pepper, and garlic powder until a slightly sticky batter forms. Fold in cheese or other add-ins now, if using.
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Heat a large skillet over medium-high heat and add 1 tbsp oil. When hot, drop 1/4-cup portions of the potato mixture into the skillet and flatten gently with a spatula into 3-inch rounds.
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Cook 3–4 minutes per side, adding more oil as needed, until each pancake is deep golden brown and crisp. Avoid overcrowding; work in batches.
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Transfer cooked pancakes to a paper-towel-lined plate to drain and keep warm in a low oven while you finish the rest.
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Serve hot with sour cream, applesauce, chopped chives, or your favorite toppings.
Tips & Notes
- If the mashed potatoes are very wet, add up to 2 tbsp more flour or a handful of breadcrumbs until the mixture holds its shape.
- For extra-crispy edges, fry in a mix of oil and butter and make sure the skillet is hot before adding the pancakes.
- Make them ahead and reheat in a 375°F oven on a wire rack for 8–10 minutes to restore crispness.
- Try mixing in cooked bacon, sautéed onions, or fresh herbs for different flavor profiles.
