Turn leftover mashed potatoes into crispy, golden potato pancakes with a soft, cheesy center. Made with simple ingredients and ready in under 20 minutes, these savory pancakes are perfect for breakfast, brunch, appetizers, or a quick snack.
Why You’ll Love This Recipe
- A great way to use leftover mashed potatoes
- Crispy outside and soft, cheesy inside
- Ready in less than 20 minutes
- Easy to customize with your favorite cheese and herbs
- Perfect for breakfast, brunch, snacks, or side dishes
Ingredients
- 2 cups cold mashed potatoes
- ½ cup shredded cheese (cheddar, mozzarella, or Parmesan)
- 1 large egg
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped chives or green onions
- Salt and black pepper, to taste
- ½ teaspoon garlic powder (optional)
- 2–3 tablespoons vegetable or canola oil, for frying
Instructions
1. Prepare the Mixture
In a large bowl, combine:
- Mashed potatoes
- Shredded cheese
- Egg
- Flour
- Chopped chives
- Salt, pepper, and garlic powder
Mix until well combined. If the mixture feels too soft, add an extra tablespoon of flour.
2. Shape the Pancakes
Scoop about 2 tablespoons of the mixture and shape into patties about ½ inch thick.
Place them on a parchment-lined plate while preparing the remaining pancakes.
3. Fry Until Golden
Heat the oil in a nonstick skillet over medium heat.
Cook the pancakes in batches without overcrowding the pan.
Fry for 3–4 minutes per side, or until golden brown and crispy.
Transfer to a paper towel-lined plate.
4. Serve
Garnish with extra chives if desired.
Serve warm with:
- Sour cream
- Greek yogurt
- Garlic aioli
- Ranch dressing
- Hot sauce
- Fried or poached eggs
Tips for Perfect Potato Pancakes
- Use cold mashed potatoes for easier shaping.
- If the mixture is too soft, add a little more flour.
- Chill the mixture for 10 minutes before frying if needed.
- Avoid overcrowding the pan.
- For extra crunch, coat each patty lightly with breadcrumbs before frying.
Recipe Variations
- Bacon & Cheese: Add cooked bacon crumbles.
- Spicy: Mix in diced jalapeños or chili flakes.
- Sweet Potato: Substitute mashed sweet potatoes.
- Stuffed: Place a cube of mozzarella in the center before shaping.
- Herb Lovers: Add fresh parsley, dill, or thyme.
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze cooled pancakes in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Reheating
- Skillet: 2–3 minutes per side over medium heat.
- Air Fryer: 350°F (175°C) for 4–5 minutes.
- Oven: 375°F (190°C) for 8–10 minutes.
Microwaving is not recommended, as it softens the crispy exterior.
Frequently Asked Questions
Can I use instant mashed potatoes?
Yes, as long as they’re thick and completely cooled.
Why do my pancakes fall apart?
The mixture may be too wet. Add a little more flour or chill the mixture before frying.
What is the best oil for frying?
Use a neutral oil such as vegetable, canola, or light olive oil.
Can I bake them instead?
Yes. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through. They won’t be quite as crispy as pan-fried pancakes.
Can I make them gluten-free?
Yes. Replace the all-purpose flour with a gluten-free flour blend, rice flour, or almond flou
