Crispy Mashed Potato Pancakes
- Transform leftover mashed potatoes into crispy, golden pancakes with this easy recipe.
- Perfect for breakfast, brunch, or a light dinner with a salad.
- A delicious way to give yesterday’s side dish new life!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 8 pancakes (4 servings) 1x
- Category: Breakfast & Brunch
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 2 cups leftover mashed potatoes (cold from refrigerator)
- 1/2 cup all-purpose flour
- 1 large egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, for frying
- Optional add-ins:
- 2 tablespoons chopped green onions or chives
- 1/3 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 2 tablespoons sour cream (for serving)
- 2 tablespoons fresh herbs like parsley or dill (for garnish)
Instructions
- In a large mixing bowl, combine the cold mashed potatoes, flour, egg, salt, and black pepper. Mix gently until just combined – overmixing will make the pancakes tough.
- Allow the mixture to rest for 5-10 minutes while you heat your skillet.
- Heat a large heavy-bottomed skillet over medium heat. Add 1 tablespoon of butter and let it melt completely.
- Using a 1/4 cup measuring cup, drop portions of the potato mixture into the hot skillet, leaving about 2 inches between each pancake.
- Gently flatten each portion with the back of a spatula to about 1/2-inch thickness.
- Cook undisturbed for 3-4 minutes until the bottoms are golden brown and crispy.
- Carefully flip each pancake and add the remaining tablespoon of butter around the edges of the pan.
- Cook for another 3-4 minutes until the second side is equally golden and crisp.
- Transfer cooked pancakes to a wire rack set over a baking sheet to maintain crispness.
- Serve immediately with a dollop of sour cream and sprinkle of fresh herbs if desired.
Notes
- These pancakes work best with cold leftover mashed potatoes rather than freshly made ones.
- If your potato mixture seems too wet, add 1-2 tablespoons more flour.
- For extra flavor, mix in grated cheese, chopped herbs, or cooked bacon bits.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Reheat in a dry skillet or oven at 375°F until crisp and hot.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 2 pancakes
- Calories: 225
- Sugar: 1
- Sodium: 390
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 24
- Fiber: 2
- Protein: 6
- Cholesterol: 75
Keywords: mashed potato pancakes, leftover mashed potatoes, breakfast pancakes, savory pancake recipe, potato pancake sides