These mashed potato pancakes are crispy on the outside, fluffy on the inside and ready in 15 minutes! The best way to transform leftover mashed potatoes into a new meal.

Stacked mashed potato pancakes on a plate.

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Easy Leftover Mashed Potato Pancakes

These leftover mashed potato pancakes are the best way to use leftover mashed potatoes from Thanksgiving or dinner the night before! They are crispy on the outside with a fluffy mashed potato interior.

They are full of flavor from green onion, bacon and cheddar cheese then pan-fried until crisp. I love to serve them as a side dish but they can also be served in place of hash browns at brunch.

Ingredients

Mashed potato pancake ingredients in a bowl.
  • Leftover mashed potatoes: I used my creamy mashed potatoes in these savory potato pancakes, but you can try garlic mashed red potatoes or even Instant Pot mashed sweet potatoes!
  • Cheese: I used classic cheddar cheese, but you can add Mediterranean flavor by using Feta cheese or try any cheese you like Gouda or mozzarella.
  • Bacon: I love the smoky flavor bacon adds but you can use ham or omit it altoghether for a vegetarian version.
  • Flour and egg: Both of these help bind the ingredients together.
  • Add-ins: Instead of green onion or chives try grated onion, add thyme or fresh herbs or instead of bacon try leftover ham!

How to Make Potato Pancakes from Mashed Potatoes

In a large bowl, mix together the mashed potatoes, cheese, scallions, bacon, egg, 3 tablespoons flour, salt, and pepper until combined. Divide the mixture into 12 portions, roll each portion into a ball then flatten into 1/2-thick pancake patties.

Showing how to make potato pancakes.

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.

Dipping potato pancake in flour.

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!

Cooking mashed potato pancakes in a skillet.

Storage

  • Store: Store any leftover mashed potato pancakes in an airtight container in the fridge for 2-4 days.
  • Freeze: 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.
  • Reheat: Add savory leftover 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.
Stack of mashed potato pancakes on a plate.

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Stacked mashed potato pancakes on a plate.

Leftover Mashed Potato Pancakes

5 from 7 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 pancakes
These mashed potato pancakes are crispy on the outside, fluffy on the inside and the best way to transform leftover mashed potatoes into a new meal.
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Video

Ingredients 

  • 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

Instructions

  • Preheat the oven to 200℉. Line a baking dish with parchment paper.
  • In a large bowl, mix together 3 cups chilled mashed potatoes, 2/3 cup cheese, 2 Tablespoons scallions, 1/4 cup bacon, 1 egg, 3 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon 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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Mashed potatoes: Depending on the consistency of your mashed potatoes, you may need to add another egg (too dry) or a little more flour (too wet) to make sure the mixture holds together. 
Vegetarian: Omit the bacon for a vegetarian option. 
Variations: This recipe is endlessly flexible and can be tailored to your favorite potato toppings. It even goes great with chili on top. 

Nutrition

Calories: 163kcal, Carbohydrates: 20g, Protein: 5g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 24mg, Sodium: 187mg, Potassium: 261mg, Fiber: 2g, Sugar: 1g, Vitamin A: 98IU, Vitamin C: 11mg, Calcium: 56mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.