Don’t let leftover mashed potatoes go to waste! These crispy mashed potato pancakes are one of the easiest and most satisfying ways to turn yesterday’s side dish into today’s star snack or brunch bite. With their golden crust, soft cheesy interior, and subtle herb flavor, they’ve become one of my favorite quick transformations especially on warm summer days when I want something filling but fun.
Whether you’ve got a bowl of mash from a dinner party or a family cookout, this is the kind of recipe that saves time and brings smiles. I like to add a touch of cheese (cheddar, mozzarella, or parmesan all work) to give the interior a gooey texture. Green onions or chives add freshness and color. The best part? These come together in under 20 minutes and can be pan fried right before serving no oven, no stress!
Why You’ll Love These Potato Pancakes
- Uses leftovers budget friendly and reduces food waste.
- Quick and easy from bowl to plate in 20 minutes or less.
- Super crispy outside with a soft, cheesy center.
- Customizable mix in any cheese, herbs, or spices you have on hand.
- Perfect for any meal serve as breakfast, snack, or appetizer.
Sometimes I even add a fried egg on top or a dollop of sour cream for extra indulgence. You can also pair them with your favorite dipping sauce garlic aioli, ranch, or hot sauce works beautifully.
Essential Ingredients
| Ingredient | Purpose |
|---|---|
| Leftover mashed potatoes | The base, cold or room temp mash works best |
| Shredded cheese | Adds flavor and gooey texture inside |
| Flour | Binds the pancakes and helps them hold shape |
| Egg | Helps everything stick together while cooking |
| Green onions or chives | Freshness and a pop of color |
| Salt, pepper, garlic powder (optional) | Seasoning for balance and extra flavor |
| Oil | Used to pan fry the pancakes to golden perfection |
For the cheese, I usually go for mozzarella when I want a super stretchy inside, but cheddar gives more punch. If I’m making these for brunch guests, I sometimes mix in both!
Step by Step to Make Crispy Mashed Potato Pancakes
1: Mix the Batter
- In a large mixing bowl, combine 2 cups of cold mashed potatoes with 1/2 cup shredded cheese (like cheddar or mozzarella), 1 large egg, and 2 tablespoons of flour.
- Mix well until smooth. If the batter feels too sticky or wet, add up to 1 more tablespoon of flour.
- Stir in chopped green onions or chives and season with salt, pepper, and garlic powder (if using).
2: Shape the Patties
- Scoop about 2 tablespoons of the mixture into your hands and gently shape into a patty about ½ inch thick.
- For uniform size, use a cookie scoop or measuring cup.
- Set each patty aside on a parchment lined plate or tray while you finish forming the rest.
3: Pan Fry Until Golden
- Heat 2-3 tablespoons of neutral oil (like canola or light olive oil) in a non stick skillet over medium heat.
- Once hot, place the patties into the pan without crowding leave space between them so they crisp evenly.
- Fry for 3-4 minutes per side, or until both sides are deeply golden and crispy. Resist the urge to flip too early!
- Transfer to a paper towel lined plate to drain any excess oil.
4: Serve and Enjoy
- Sprinkle with extra chives or herbs while hot.
- Serve with sour cream, Greek yogurt dip, or a sunny side up egg for a full meal.
- Optional: Add a sprinkle of paprika or shredded parmesan just before serving for more flavor.
“The moment they hit the pan and begin to sizzle, the smell brings everyone into the kitchen they’re that good.”
These pancakes are perfect hot and crispy straight from the skillet, but they’re also fantastic warm or even room temp. If you’re making a big batch, keep them warm in the oven on low heat while you finish frying the rest.
Tips Before You Begin
- If your mashed potatoes are super creamy or loose, add a bit more flour until the mixture holds shape when pressed into a patty.
- Chill the mixture briefly before frying if it feels too soft 10 minutes in the fridge can help firm it up.
- Use a non stick skillet and don’t overcrowd the pan fry in batches for the best crisp.
- For an extra crunch, you can coat the patties lightly in breadcrumbs before frying.
This is one of those recipes where simple ingredients and the right texture come together beautifully. Once you master it, you’ll never toss out mashed potatoes again.
Creative Variations You Can Try
- Bacon and Cheese: Add crumbled cooked bacon for an extra savory twist.
- Spicy Kick: Mix in diced jalapeños, a pinch of cayenne, or chili flakes.
- Sweet Potato Version: Swap regular mashed potatoes for mashed sweet potatoes add cinnamon and nutmeg for a sweet savory flavor.
- Stuffed Surprise: Flatten two small patties and sandwich a cube of cheese inside before sealing and frying.
- Loaded Brunch: Serve with a poached egg and avocado on top for a cafe style dish.
How to Store and Reheat Potato Pancakes
- Fridge: Store leftovers in an airtight container for up to 4 days. Place parchment between layers to avoid sticking.
- Freezer: Let pancakes cool completely, then freeze in a single layer. Once frozen, transfer to a ziplock bag. Keeps well for up to 2 months.
- Reheating: Warm in a dry skillet over medium heat for 2-3 minutes per side to restore crispness. Avoid microwaving, as it softens the exterior.
“These store like a dream and reheat with a crispy edge just like day one.”
FAQs About Crispy Mashed Potato Pancakes
Can I use instant mashed potatoes?
Yes, but make sure they’re thick and cooled before mixing. Thin or runny potatoes won’t hold shape well.
Why do my pancakes fall apart?
Usually it’s because the mix is too wet or doesn’t have enough binder. Add more flour or cheese if needed.
What oil is best for frying?
Use a neutral oil like vegetable, canola, or light olive oil. Butter burns too quickly for frying here.
Can I bake instead of frying?
You can! Bake at 400°F (200°C) on a greased sheet for 20-25 minutes, flipping halfway through, but the crust won’t be as crispy as pan fried.
Are they gluten free?
If you use a gluten free flour (like rice or almond flour), yes! Just make sure your mashed potatoes and cheese are also gluten free.
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