Don’t let leftover mashed potatoes go to waste… Transform them into these deliciously golden potato pancakes! You’re going to love the crispy edges and creamy centers.
I’ve tested dozens and dozens of leftover mashed potato recipes in an effort to reduce our grocery budget, but these potato pancakes are hands-down the best! After taking the time to get the balance of texture and flavor just right, I can assure you that you’ll have the perfectly creamy insides with a delicious crunch around the edges. It’s a reliable, versatile recipe that will save you money and give you another reason to love potatoes!
Want more breakfast favorites? Try a hearty Breakfast Hash, our favorite Cheese Grits, or this easy Frittata recipe!
Why you will love this leftover mashed potato recipe:
- No waste – This is the perfect way to use up leftover mashed potatoes! You won’t throw out a single drop of your potatoes when you turn them into a tasty breakfast or new side dish instead. Plus, these are freezer-friendly, so you can make several batches with leftovers after the holidays and enjoy them for months afterwards.
- Super versatile – It’s easy to adjust this recipe to fit your taste preferences, and there are two different ways to cook them for the ultimate convenience!
- Quick and easy – With a 5 minute cook time, you can whip these up in no time. There are no fancy cooking methods, unusual ingredients, or complicated steps required, so this is a fun recipe for beginners and kids who love to help.
Ingredients for Potato Pancakes
Here is a quick overview of what you will need. Scroll to the printable recipe card for exact measurements.
- Leftover mashed potatoes – These can be flavored (they’re AMAZING with these roasted garlic potatoes), instant potatoes, whatever you have on hand. If you are making these from scratch, I highly recommend making mashed potatoes in the Instant Pot as it’s quick and requires no draining! You do want to let these cool completely before making pancakes, though.
- Egg and Flour – These help create the structure of our pancakes, helping everything stay together. If you are gluten-free, you can use GF Bisquick or cup4cup gluten-free flour instead. I have not tried any egg replacements.
- Shredded cheddar cheese, Chopped green onions, and All-purpose seasoning – Our flavor makers! Feel free to swap cheeses, use your favorite seasoning blend, or use crunchy, cooked bacon instead of green onions if you prefer.
- Panko bread crumbs – This is the last step and provides a beautifully crispy, crunchy feel on the outside! You could use regular breadcrumbs if you prefer, but it’s less crunchy and the texture wasn’t as great to me.
How to Make Potato Pancakes
This hearty, delicious recipe is very simple, and you can cook it in a skillet on the stove or in an air fryer. Here is a step-by-step guide so you can make these perfectly the first time!
Make potato patties
Grab a medium-sized mixing bowl and add in your mashed potatoes, egg, shredded cheese, chopped green onions, and flour. Combine until just mixed, then pat into 10 equal-sized patties. If these are difficult to form, I recommend placing the mixture into the fridge or freezer for 10-30 minutes… It’s easier to work with it when it’s cold.
Add breadcrumb coating
In a shallow bowl, mix together your bread crumbs and seasoning. Place each mashed potato pancake in the breadcrumbs and lightly press to coat, then flip and press again. Make sure as much surface area is covered as possible for a deliciously crunchy texture.
Cook in Skillet or Air Fryer
To cook these, you have two options: stovetop or air fryer. For the stovetop, warm a large skillet over medium heat and add just enough oil to cover the bottom. Add in several pancakes (they should not touch) and cook for 2-3 minutes on each side until golden brown. Place on a paper towel lined plate afterwards while you cook the rest.
For the air fryer, preheat to 400 degrees F. Spray with oil, add in pancakes (single layer with a little space between each), and cook for 2 minutes. Flip and continue cooking about 2-3 minutes or until crisp enough for your preferences.
What to serve with potato pancakes
We love these garnished with a bit of sour cream, chopped green onions, fresh herbs, crumbled bacon, maybe even a pinch of red pepper flakes and hot sauce if you like a little kick! They’re great by themselves, but I enjoy pairing it with Parmesan Eggs and Swiss Chard or this Chorizo Scramble for a full, protein & fiber packed meal. Add a Cranberry Orange Smoothie and you’re starting the day right!
More garnishes that would be great on potato cakes:
Storage and Reheating
Allow your pancakes to cool completely, then place them in an airtight container, separating each layer with paper towels to soak up any excess moisture. These should stay fresh in the refrigerator 3-4 days. Reheat in a dry skillet on the stove over medium heat (about 2 minutes per side) or air fry at 350 degrees F (1-3 minutes per side depending on how crispy you like them).
Can I freeze mashed potato pancakes?
Yes, these pancakes made with mashed potatoes freeze best before cooking! Simply pat out the patties, coat them in breadcrumbs, then freeze them on a plate or baking sheet in a single layer. After 2-3 hours (once they’re frozen solid), transfer to a freezer-safe container. To cook from frozen, these will take about 4-5 minutes on the stovetop or 6-7 minutes in the air fryer (flip after 4 minutes). These are best enjoyed within 3 months for ideal taste and texture.
Tips and Variations
- Have runny mashed potatoes? Consider adding a little extra flour to the mixture. You can also place the prepared pancakes in the freezer to set for 30 minutes or so before cooking to make them easier to handle.
- Keeping it low-carb? While I have not tried it, you could lower the carbs using mashed cauliflower, keto flour, and pork rind panko.
- Want something spicy? Use pepper jack cheese instead of cheddar and chopped jalapenos instead of green onions.
- Need more protein? Stir in precooked meat like crumbled bacon, diced ham, or shredded chicken.
More Popular Recipes
Leftover Mashed Potato PancakesÂ
Equipment
Ingredients
- 2 cups leftover mashed potatoes
- ½ cup shredded cheddar cheese
- ¼ cup green onions
- 1 large egg
- ¼ cup flour
- 1 cup panko bread crumbs
- 1 teaspoon all purpose seasoning
Instructions
- Combine the mashed potatoes, cheese, onions, egg and flour.
- Pat the potatoes into 10 patties. (this is usually easier if the mixture is cold)
- In a separate bowl combine the bread crumbs and seasoning
- Place each mashed potato pancake in the breadcrumbs and lightly press down.
To Cook:
- Stovetop: heat a large skillet over medium heat. Add just enough oil to cover the bottom. Cook the pancakes 2-3 minutes on each side until golden brown. Place on paper towel lined plate.
- Air Fryer: Spray with oil. Cook in the air fryer for 2 minutes, flip and cook another 2-3 minutes.
Notes
Nutrition
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