Name: Mashed Potato Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups cold mashed potatoes; 1 large egg; 1/4 cup all-purpose flour (plus more if needed); 1/4 cup grated Parmesan cheese; 1/2 cup shredded cheddar cheese; 2 tablespoons chopped chives or green onions; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Salt and pepper to taste; 2 tablespoons unsalted butter (for frying); 1 tablespoon vegetable oil (for frying); Sour cream; Extra chives; Hot sauce or ketchup

You know that leftover mashed potato situation? The one where you’re staring into your fridge, wondering why you made enough potatoes to feed a small village? Yeah, I’ve been there. And let me tell you—turning that sad scoop of cold mash into golden, crispy mashed potato pancakes is the redemption arc those spuds deserve.

These little crispy-on-the-outside, creamy-on-the-inside cakes are my go-to whenever I want comfort food without starting from scratch. Whether it’s post-holiday madness or just a lazy Sunday brunch, they deliver. Think hash browns but more indulgent, more flavorful, and infinitely customizable.

Stick around because I’m going to walk you through everything—ingredients, tips, tricks, and how not to burn them (speaking from experience). Let’s turn those leftovers into legends.

Recipe Snapshot

Category	Details
Yield	10 pancakes
Serving Size	1 pancake
Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes
Calories per Serving	120
Primary Cooking Method	Pan-frying
Occasion	Breakfast, Brunch, Leftovers
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Mashed Potato Pancakes

Recipe by Angela JonesCourse: Breakfast or Side DishCuisine: AmericanDifficulty: Easy

Servings

pancake

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

These crispy mashed potato pancakes are the redemption story your cold, forgotten mashed potatoes were hoping for. They come together with minimal effort and deliver that golden-brown crust that crunch-lovers dream about, while staying soft and creamy in the center. It’s basically leftover alchemy—just with cheese and a hot skillet.

Ingredients

For the Pancakes
2 cups cold mashed potatoes
1 large egg
1/4 cup all-purpose flour (plus more if needed)
1/4 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
2 tablespoons chopped chives or green onions
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
2 tablespoons unsalted butter (for frying)
1 tablespoon vegetable oil (for frying)
Optional Toppings
Sour cream
Extra chives
Hot sauce or ketchup

Directions

Gather All Ingredients and Tools
Before you even touch the mashed potatoes, gather everything you need—this includes measuring out all ingredients and setting out your tools. Trust me, once you’re in the frying zone, you won’t want to stop and shred cheese.
Mix the Potato Batter
In a large mixing bowl, add the cold mashed potatoes. Crack in the egg, then follow with the flour, Parmesan, cheddar, chopped chives, garlic powder, onion powder, and a good pinch of salt and pepper.
Mixing tip: Use a sturdy spoon or spatula and fold everything together until just combined. You want a thick, scoopable mixture—if it feels too loose, sprinkle in a bit more flour. If it’s too stiff, a tablespoon of milk can loosen it up.
Shape the Pancakes
Use a large spoon or ice cream scoop to portion out the batter. Gently form it into small, thick patties—think cookie-sized but thicker. Lay them flat on a parchment-lined tray or plate. This helps keep them uniform, and uniform equals even cooking.
Preheat the Skillet
In a large non-stick skillet, melt the butter with the vegetable oil over medium heat. The butter brings flavor; the oil prevents burning. You want that perfect sizzling sound when the pancakes hit the pan, so wait until it’s hot (but not smoking).

Test tip: Drop in a tiny bit of batter—if it sizzles and starts to bubble at the edges, you’re golden.
Fry in Batches
Gently place 3 to 4 pancakes into the skillet. Don’t overcrowd or you’ll steam them instead of crisping. Cook each side for about 3 to 4 minutes until they’re golden brown and the edges are firm.
Flipping tip: Use a wide spatula and flip carefully to avoid breakage. If they feel too fragile to flip, give them another 30 seconds—they’ll firm up.
Drain and Keep Warm
Transfer each cooked pancake to a paper towel-lined plate to absorb any extra oil. If you’re making a big batch, keep the finished pancakes warm in a 200°F oven while you finish the rest.
Serve Like a Rockstar
Top them off with a dollop of sour cream, sprinkle of chives, and maybe a dash of hot sauce. Want to get fancy? Serve them with smoked salmon, poached eggs, or a tangy apple chutney.

Pro Tips & Little Secrets: Make Your Pancakes Legendary

Use leftover mashed potatoes that are well-seasoned—bland mash equals bland pancakes.
Cold mashed potatoes hold up better when mixing and frying.
Don’t skip the cheese—it helps bind the cakes and adds flavor.
Avoid overcrowding the skillet or your pancakes will steam instead of crisp.
For a brunch twist, make mini versions and serve with dipping sauces like sour cream or spicy mayo.
Want even more crisp? Dust the outsides of the cakes with a little extra flour before frying.

Kitchen Gear Checklist: Tools for Pancake Perfection

Large mixing bowl
Measuring cups and spoons
Grater (for cheeses)
Spatula
Non-stick skillet or frying pan
Ice cream scoop or spoon
Parchment paper (optional)
Paper towels
Plate or baking sheet for draining

Smart Swaps: Substitution Options for Every Pantry

No cheddar? Allergic to eggs? On a gluten-free kick? You can still get in on the mashed potato pancake action. This recipe is crazy flexible. Here are a few solid swaps if you’re working with dietary needs or a less-than-stocked kitchen:

Dairy-Free? Skip the cheddar and Parmesan and use your favorite dairy-free cheese or just leave it out entirely. You can also use a plant-based butter or a touch more oil for frying.

Egg-Free Option: Use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) and let it sit for 5 minutes before adding it to the mix. Works like a charm.

Gluten-Free Alternative: Sub out the all-purpose flour for a 1:1 gluten-free blend or even a bit of cornstarch. Just keep an eye on texture—you might need to adjust slightly.

No Chives? Green onions, finely diced red onions, or even some dried parsley will get the job done. It’s more about that little pop of flavor.

Want to amp it up? Toss in cooked bacon bits, a spoonful of sour cream in the batter, or a handful of chopped spinach. Make it your own.

Get Ahead: Make-Ahead Tips to Save You Time

If you’re planning a busy morning or prepping for a crowd, you’ll be glad to know these mashed potato pancakes are totally make-ahead friendly. You’ve got two solid options:

1. Pre-Mix the Batter: Make the potato mixture up to a day ahead and store it in an airtight container in the fridge. Just give it a good stir before shaping and frying. It might stiffen a bit, so feel free to add a splash of milk if needed.

2. Pre-Cook and Reheat: Fry the pancakes fully, let them cool, and then store them in a single layer in the fridge with parchment between layers. When you’re ready to eat, reheat them in a 375°F oven for about 10 minutes or until crispy again. No soggy pancakes here!

This way, you’re never more than a few minutes away from golden, cheesy comfort food.

Keep It Fresh: How to Store & Reheat Mashed Potato Pancakes

Once you’ve nailed the crispy-on-the-outside, fluffy-on-the-inside texture, the last thing you want is for your leftovers to go soggy or weird. Here’s how to keep them fresh and delicious:

Storing in the Fridge: Let the pancakes cool completely, then place them in a single layer inside an airtight container lined with paper towels (to soak up excess oil). You can stack them with more paper towels in between. Store in the fridge for up to 3 to 4 days.

Freezing for Later: To freeze, lay the cooked pancakes on a baking sheet and freeze them for about an hour (aka flash freezing). Then transfer to a zip-top freezer bag or airtight container. They’ll keep beautifully for up to 3 months.

Reheating Tips:

Oven: 375°F for 8–10 minutes to restore crispiness.
Air Fryer: 350°F for 5–7 minutes.
Skillet: A drizzle of oil over medium heat for a couple minutes on each side. Keeps that crunch.
Microwave: Fast but softens the texture. Still tasty, just not crispy.

FAQ: You Asked, We Answered

Can I make these without cheese?

Yes! The cheese adds flavor and structure, but you can omit it or replace with dairy-free alternatives without sacrificing too much texture.

What if my mashed potatoes are already seasoned?

That’s perfect! Just taste the mix before adding extra salt or garlic powder so you don’t overdo it.

Can I bake these instead of frying?

You can! Preheat your oven to 400°F and place the patties on a parchment-lined baking sheet. Spray or brush lightly with oil. Bake for 20–25 minutes, flipping halfway through.

Can I double or triple the recipe?

Absolutely. These are great for a crowd. Just be sure to mix in a big enough bowl and fry in batches.

Can I use instant mashed potatoes?

Yes, but they need to be thick and not watery. The thicker the base, the better your pancakes will hold together.

Know What’s Inside: Basic Nutritional Breakdown

Here’s a quick snapshot of the nutritional profile for one pancake. Keep in mind, exact numbers may vary depending on your specific ingredients:

Calories: ~120 kcal
Protein: ~4g
Fat: ~7g
Saturated Fat: ~3g
Carbohydrates: ~12g
Dietary Fiber: ~1g
Sugars: ~1g
Cholesterol: ~25mg
Sodium: ~200mg

These are comforting and satisfying without being a total calorie bomb. Perfect as a side, snack, or even a sneaky meal.

Final Thoughts: Why You’ll Keep Coming Back to These

There’s something oddly satisfying about giving leftovers a second life—especially when they come out this crispy and delicious. These mashed potato pancakes are comfort food with a side of convenience, and once you’ve made them once, you’ll be making them every time there’s mash in the fridge.

They’re easy enough for a weekday breakfast and special enough for a brunch table. With all the tips, swaps, and make-ahead options we covered, there’s no reason not to make a big ol’ batch right now. So next time you see leftover mashed potatoes, don’t sigh—smile. Because crispy greatness is just a skillet away.