These mashed potato pancakes are the best way to use your leftover mashed potatoes. Crispy on the outside and soft inside, these little beauties are so tasty with green onions and two kinds of cheeses in the mixture.
Coat them with breadcrumbs, then fry the patties up in a pan and you have something that your family will love!
If you have leftover potatoes after Thanksgiving, give it a try! And, this is not just for after the holidays. Anytime you have extra mashed potatoes, this is a creative way to serve up leftover mashed potatoes.
I hope you’ll try our mashed potatoes, country potatoes, hashbrown casserole, and our make ahead mashed potatoes next!
MASHED POTATO PANCAKES INGREDIENTS
- Leftover Mashed Potatoes: Use your leftovers or make a fresh batch.
- Egg: Large
- All-Purpose Flour: For binding
- Black Pepper: Fresh cracked
- Cheddar Cheese: I use block cheese and grate it. It melts better. Shredded from a bag can be used, but it contains cellulose which hampers a good melt.
- Parmesan Cheese: I use grated, not shredded.
- Green Onions: Adds a little green freshness and pungent flavor.
- Italian Breadcrumbs: To coat the patties.
- Vegetable Oil: I use vegetable oil for frying. I found that butter leaves little black burnt specks and makes the patties black, and olive oil has a low smoke point and can burn.
TIPS
- Firm Patties: When making the potato mixture, it should be somewhat firm. You should be able to form firm patties. If not, add a little flour a tablespoon at a time until the texture is firm enough to hold together. If not, the patty will fall apart when frying.
- Pan: These fry up best in a nonstick skillet! They stick badly to a regular skillet.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Your mashed potato patties will last up to four days in the fridge.
- Can You Freeze This? Store the unfried patties in a freezer-safe container. The patties will last up to 3 months in the freezer. When ready to eat, thaw in the refrigerator overnight and fry as instructed.
- Make-Ahead: Yes, you can do this ahead of time. Just keep them warm in the oven at 250ºF (121ºC), uncovered.
- Food Safety: If you’d like more info on food safety check out this link.
HOW TO MAKE MASHED POTATO PANCAKES
- Combine the first 7 ingredients.
- Mix and refrigerate the mixture for 10 minutes.
- Pour bread crumbs onto a plate and form the mixture into patties. Dredge the patties in the bread crumbs.
- Set aside.
- Pan-fry the patties in batches until golden brown and crispy.
- Serve warm.
***See the full instructions below.
MORE YUMMY POTATO RECIPES
- Funeral Potatoes
- Boursin Cheese Scalloped Potatoes
- Au Gratin Potatoes
- Ranch Potatoes
- Crack Potatoes
- Butter Potatoes
- Smothered Potatoes
- Roasted Potatoes and Carrots
- Garlic Mashed Potatoes
- Stewed Potatoes
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Mashed Potato Pancakes
These mashed potato pancakes are the best way to use your leftover mashed potatoes. Crispy on the outside and soft inside!
Servings: 11 pieces
Ingredients
- 2 cups leftover mashed potatoes
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 teaspoon black pepper
- 3/4 cup cheddar, shredded
- 1/4 cup parmesan cheese, grated
- 2 tablespoons, plus more for garnish green onions, thinly sliced
- 1 cup Italian bread crumbs
- 2 tablespoons, plus more if needed vegetable oil
Instructions
- Mix first 7 ingredients together in a large mixing bowl. Refrigerate the mixture for 10 minutes.
- Pour bread crumbs (1 cup) onto a plate.
- Shape mixture into 1/4 cup by 3 inch round, mashed potato patties. You should have about 8 patties. Dredge the patties in bread crumbs, gently pressing down so the bread crumbs will stick.
- Heat oil in a 12-inch nonstick skillet. Tilt the pan as needed to evenly coat the bottom of the pan.
- Cook 4 patties at a time in the pan, over medium-high heat, on both sides, about 3-4 minutes per side, until golden brown and crispy. Add more oil, as needed, to cook the second batch. Serve warm with sour cream and a sprinkle of green onions.
Notes
- Firm Patties: When making the potato mixture, it should be somewhat firm. You should be able to form firm patties. If not, add a little flour a tablespoon at a time until the texture is firm enough to hold together. If not, the patty will fall apart when frying.
- Pan: These fry up best in a nonstick skillet! They stick badly to a regular skillet.
Nutrition
Serving: 1serving | Calories: 199kcal | Carbohydrates: 18g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 245mg | Potassium: 235mg | Fiber: 2g | Vitamin A: 354IU | Vitamin C: 9mg | Calcium: 119mg
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I have lots of mashed potato leftovers from thanksgiving, and wasn’t sure what to do with it. Thankfully, I saw this recipe! I made some variations too. I put bell peppers in some patties. I made 2 batches, it’s sooo good!
Hey, Jamie! That’s awesome, I gotta try this with bell peppers, that’s a great idea. Thank you so much for the positive feedback and rating 🙂