Potato Pancakes (leftover)
intro
Turn cold leftover mashed potatoes into crispy, golden savory pancakes with minimal prep, perfect for a fast, cozy weeknight side or quick bite.
Ingredients
Steps
Mix pancake base
In a large mixing bowl, combine 4 cups chilled leftover mashed potatoes, 1 beaten large egg, 3 tablespoons all-purpose flour, ½ cup shredded sharp cheddar, ½ teaspoon garlic powder, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper, and 1 tablespoon of the finely chopped chives. Stir with a rubber spatula until fully evenly combined, with no dry flour pockets remaining.
Shape potato patties
Scoop ¼-cup portions of the potato mixture, rolling each gently into a loose ball before pressing into a ½-inch thick, 3-inch wide patty. Set formed patties on a clean parchment-lined plate; you will yield 12 equal-sized patties total.
Preheat cooking oil
Heat 1.5 tablespoons of the vegetable oil in a large non-stick skillet over medium heat (350°F / 175°C) for 2 minutes, until the oil shimmers and a tiny crumb of potato mixture dropped into the pan sizzles immediately on contact.
Fry first patty batch
Carefully place 6 patties in the preheated skillet, leaving 1 inch of space between each patty to avoid steaming. Cook for 3 to 4 minutes on the first side, until the bottom edge is deep golden brown and crispy, before flipping each patty with a thin, flexible spatula.
Finish first batch
Cook the flipped patties for an additional 2 to 3 minutes on the second side, until evenly crispy and golden all over, and the internal temperature reaches 165°F (74°C). Transfer cooked pancakes from the first batch to a paper-towel lined plate to drain excess surface oil.
Cook remaining patties
Add the remaining 1.5 tablespoons of vegetable oil to the skillet, allow it to heat for 1 minute over medium heat, then repeat the cooking process with the remaining 6 patties, cooking 3-4 minutes per side until crispy and fully heated through.
Garnish and serve
Arrange all cooked pancakes on a warm serving platter, sprinkle with the reserved 1 tablespoon of finely chopped chives, and serve warm while the exterior is crisp, with sour cream or applesauce on the side if desired.
Tips
2.Do not overcrowd the skillet when frying; cooking in small batches keeps the oil temperature consistent, which creates a crisp, golden crust instead of soggy, grease-soaked pancakes.
3.If your leftover mashed potatoes are extra loose or runny (from added milk, cream, or butter), stir in 1 extra tablespoon of all-purpose flour at a time until the mixture is thick enough to hold a firm patty shape.
OMG these are a total game changer! I had a ton of leftover mashed potatoes from our Sunday family dinner and thought they’d go to waste until I found this recipe. They got SO crispy on the edges, my 3 kids practically fought over the last one! I added a little extra shredded cheddar to mine and dipped them in sour cream, 10/10.
Super easy to throw together on a busy weeknight! I only had about 2 cups of leftover roasted potatoes so I mashed ‘em up real quick and followed the rest of the directions, they turned out perfectly crispy even without a ton of oil. Will be making this every time I have leftover potatoes now, no question.
Added these to my weekly meal prep rotation! I make a big batch of boiled potatoes on Sunday, save half for these pancakes midweek, and they reheat amazingly in the air fryer to get that crisp back. Way better than just eating plain reheated potatoes, and they pair great with eggs for breakfast or a side with chicken for dinner.
Wait why did I never think to turn leftover baked potatoes into pancakes?? I was this close to tossing the 4 leftover baked potatoes from our cookout last night because no one wanted to eat them plain. These came out so good, even my super picky toddler ate two of them with a side of applesauce. Only note: make sure your pan is hot enough before you drop the potato mixture in, that’s the key to crispiness instead of soggy cakes!
Made these for a quick brunch with my girlfriends last weekend and everyone asked for the recipe! I topped mine with a little crumbled bacon and chives, and we had them alongside mimosas. They’re so easy even someone who burns toast could nail these, no lie. 10/10, will be a staple at my brunches from now on.
Tried this last night with leftover garlic mashed potatoes from takeout and wow, I didn’t expect them to turn out this good. The cook time was exactly as advertised, 20 minutes start to finish, which was perfect because I got home late from work and didn’t want to spend an hour in the kitchen. Only change I made was a little extra black pepper, that’s it.
Made these to go with brats for our game night watch party and they were a total hit! I was worried they’d be too heavy but they were light and crispy, perfect for snacking on during the game. We dipped them in both sour cream and spicy mustard, both were chef’s kiss. Will absolutely make these again for the next watch party.