These mashed potato pancakes are crispy on the outside, fluffy on the inside and ready in only 15 minutes! They are the best way to transform leftover mashed potatoes into a new meal.
Why I Love This Recipe
- Transform leftover potatoes: If you have leftover mashed potatoes from Thanksgiving, these crispy potato pancakes are easy to make using leftovers you have on hand.
- Family friendly: Kids loves these fun potato pancakes that have a crispy exterior and creamy interior plus they are the perfect individual potato serving!
- Classic potato pancakes: If you have a European heritage odds are that you have had these shallow-fried pancakes and if not, now is the chance to make mashed potato pancakes using only a few simple ingredients!
- Versatile: Serve mashed potato pancakes as a side dish with a dollop of sour cream or serve at brunch with crescent roll breakfast casserole or a simple frittata.
How to Make Mashed Potato Pancakes
In a large bowl, mix together the mashed potatoes, cheese, scallions, bacon, egg, 3 tablespoons flour, salt, and pepper until well combined.
Using your hands, divide the potato mixture into 12 portions. Roll each portion into a compact ball then flatten into 1/2-thick pancake patties.
In a shallow bowl, add the remaining 1/2 cup flour. Dip potato cakes in the flour, coating each side, and carefully tapping the edge to discard any excess.
In the bottom of a large frying pan, heat a thin layer of vegetable oil. Working in batches, fry the mashed potato pancakes 3 to 5 minutes per side, or until golden brown and crispy. Serve while hot and fluffy!
- Vegetarian: Omit the bacon for vegetarian potato pancakes.
- Any leftover mashed potatoes: Try garlic mashed red potatoes or even Instant Pot mashed sweet potatoes!
- Add-ins: Instead of green onion or chives try grated onion, add thyme or fresh herbs or instead of bacon try leftover ham!
- Cheese: Add Mediterranean flavor by using Feta cheese instead of cheddar cheese or try any cheese you like like Gouda or mozzarella.
- Matzo meal: Potato pancakes and potato latkes are very similar and if a latke is what you are after, substitute the flour with matzo.
- Grated potatoes: Instead of leftover mashed potato pancakes, you could make these with finely grated Russet potatoes or shredded hash brown potatoes.
Storing and Freezing Instructions
Store any leftover savory mashed potato pancake in an airtight container in the fridge for 2-4 days. Remember to take into account how long your leftover mashed potatoes were already in the refrigerator!
While these taste best fresh, they can be frozen for longer storage. Flash freeze potato pancakes in a single layer on a baking sheet before transferring them to a freezer safe bag for up to 3 month.
To reheat, add potato pancakes to a non-stick pan with a small amount oil. Heat until warmed through and crispy on the outside. If reheating from frozen, defrost in the refrigerator or on the counter first.
Mashed Potato Pancakes Recipe
- 3 cups chilled mashed potatoes (I use leftover)
- ⅔ cups shredded cheddar cheese
- 2 Tablespoons finely chopped green onions or chives
- ¼ cup finely chopped cooked bacon (or bacon bits)
- 1 large egg
- ½ cup + 3 Tablespoons all-purpose flour , divided
- ½ teaspoon Kosher salt , plus more for sprinkling
- ¼ teaspoon ground black pepper
- 3-4 Tablespoons Vegetable oil , plus more if needed for frying
For serving: Sour cream, Chopped chives or green onions, Chopped bacon
- Preheat the oven to 200℉. Line a baking dish with parchment paper.
- In a large bowl, mix together the mashed potatoes, cheese, scallions, bacon, egg 3 tablespoons flour, salt, and pepper until well combined.
- Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten 1/2-thick pancakes.
- In a shallow bowl, add the remaining 1/2 cup flour. Dip each pancake in the flour, coating each side, and carefully tapping the edge to discard any excess.
- In the bottom of a large frying pan, heat a thin layer of vegetable oil. Working in batches, fry the pancakes 3 to 5 minutes per side, or until golden brown and crispy. Add more oil to the pan, if needed. Be careful not to overcrowd the pan or flip the pancakes too soon. Transfer to the baking sheet and immediately sprinkle with salt. Keep warm in the oven while frying the remaining pancakes.
- Top with sour cream, chives, and bacon, if desired, to serve.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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