Why You’ll Love This Recipe
These pancakes are quick, easy, and incredibly versatile. They transform leftover mashed potatoes into something crispy on the outside and soft on the inside. Perfect for breakfast, lunch, or a side dish, they can be customized with herbs, cheese, or spices. Plus, they’re budget-friendly and reduce food waste while still tasting amazing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- leftover mashed potatoes
- egg
- all-purpose flour
- green onions or herbs
- salt
- black pepper
- oil or butter for frying
Directions
- In a bowl, combine mashed potatoes, egg, and flour.
- Add chopped green onions or herbs and mix until well combined.
- Season with salt and black pepper to taste.
- Shape the mixture into small, flat pancakes.
- Heat oil or butter in a skillet over medium heat.
- Cook the pancakes in batches until golden brown and crispy on both sides.
- Remove and place on paper towels to drain excess oil.
- Serve warm.
Servings and timing
This recipe makes about 8–10 pancakes, serving 3 to 4 people.
Preparation time is about 10–15 minutes, and cooking time is 10–15 minutes, making the total time approximately 25–30 minutes.
Variations
You can easily customize these pancakes. Add shredded cheese for extra richness or mix in cooked bacon or vegetables. For a spicier version, include chili flakes or paprika. You can also make them gluten-free by using a suitable flour alternative.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness. They can also be frozen for up to 2 months and reheated directly from frozen.
FAQs
Can I use instant mashed potatoes?
Yes, as long as they are thick and not too runny.
Why are my pancakes falling apart?
They may need more binding—add extra flour or another egg.
Can I bake these instead of frying?
Yes, bake at 400°F (200°C) until golden, flipping halfway through.
Can I air fry them?
Yes, air fry at 375°F (190°C) for about 10–12 minutes.
Can I add cheese?
Yes, cheese adds great flavor and texture.
What herbs work best?
Parsley, chives, or green onions work well.
Can I freeze them?
Yes, freeze before or after cooking for up to 2 months.
How do I keep them crispy?
Serve immediately or reheat in a skillet or oven.
What can I serve with them?
They pair well with sour cream, eggs, or salads.
Can I make them ahead of time?
Yes, prepare and refrigerate, then cook when ready.
Conclusion
Leftover Mashed Potato Pancakes are a simple and delicious way to reinvent leftovers into a crispy, comforting dish. With minimal effort and endless variations, they’re a recipe you’ll want to make again and again.
PrintLeftover Mashed Potato Pancakes
Crispy, golden pancakes made from leftover mashed potatoes, turning simple ingredients into a comforting and satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 pancakes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups leftover mashed potatoes
- 1 egg
- 1/4 cup all-purpose flour
- 2 tablespoons green onions or herbs, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons oil or butter for frying
Instructions
- In a bowl, combine mashed potatoes, egg, and flour.
- Add herbs and mix until well combined.
- Season with salt and black pepper.
- Shape mixture into small, flat pancakes.
- Heat oil or butter in a skillet over medium heat.
- Cook pancakes in batches until golden and crispy on both sides.
- Remove and drain on paper towels.
- Serve warm.
Notes
- Add shredded cheese for extra flavor.
- Include bacon or vegetables for variation.
- Use gluten-free flour if needed.
- Store in the refrigerator for up to 3 days.
- Freeze for up to 2 months.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
