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When you have leftover mashed potatoes from a feast, try making these tasty Mashed Potato Pancakes! They’re crispy on the outside and soft inside. Perfect as a comforting side dish or appetizer with sour cream on the side!

A stack of Mashed Potato Pancakes garnished with sour cream and green onions

Whether you’re planning for leftovers after Thanksgiving, these potato pancakes really hit the spot. They’re comforting, satisfying and oh-so delicious with a spoonful of sour cream on top.

They’re fabulous for breakfast, brunch and lunch either as side dishes or appetizers. Plus, they’re less work than other recipes for mashed potatoes like Fried Mashed Potato Balls.

How to Make Mashed Potato Pancakes

Making them couldn’t be easier. Simply combine the mashed potatoes with cheese, flour, egg and minced green onions in a bowl. Form the dough into balls, flatten them and dredge in flour.

Then fry the pancakes in a large skillet until golden and crispy. It takes about 2-3 minutes per side plus or minus. Garnish with extra green onions and sour cream cream as you like. They’re also delicious with salsa and guacamole!

Watch Recipe Video

Check out this video tutorial to see how to make mashed potato pancakes:

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5 from 1 vote

Leftover Mashed Potato Pancakes

A delicious way to use up leftover mashed potatoes
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 6 servings

Ingredients 

  • 3 cups mashed potatoes, see note
  • 2/3 cup shredded cheddar cheese, or Jack or parmesan
  • 1 cup all-purpose flour, divided
  • 1 large egg, lightly beaten
  • 2 tablespoons green onions, chopped
  • vegetable oil, for frying
  • sour cream, optional garnish

Instructions 

  • In a large bowl, combine the mashed potatoes, cheddar cheese, 3 tablespoons flour, egg and green onion. Mix until well combined.
  • Using your hands, form the mixture into twelve 2-inch balls, placing each one on a work surface. Flatten each one into a 4-5 inch pancake.
  • Place a large skillet on medium heat and add about 2 teaspoons of oil to coat the surface. Line a plate with paper towel and set aside.
  • Fill a shallow bowl with the remaining flour. Dredge one pancake and shake off the excess before placing into the hot pan. Repeat until the pan is full.
  • Fry the pancakes until golden and crispy on the edges, about 2-3 minutes per side, taking care not to crowd the pan. Remove the prepared plate when done.
  • Add 2 teaspoons more oil to the pan and continue frying another batch. Repeat until all pancakes are cooked.
  • Garnish with optional sour cream and serve warm.

Notes

  • Mashed potatoes vary depending on the potatoes and recipe used. If the mixture appears wet, add an extra tablespoon of flour one at a time until it forms a dough-like texture. If it's too dry to hold together, add a dribble of milk.
Nutrition Facts
Leftover Mashed Potato Pancakes
Serving Size
 
2 pancakes
Amount per Serving
Calories
230
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
4
g
20
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
55
mg
18
%
Sodium
 
424
mg
18
%
Potassium
 
316
mg
9
%
Carbohydrates
 
24
g
8
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Net Carbs
 
22
g
44
%
Protein
 
11
g
22
%
Vitamin A
 
250
IU
5
%
Vitamin C
 
11.6
mg
14
%
Calcium
 
30
mg
3
%
Iron
 
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Please read our nutrition disclaimer.

Author: Cindy
Course: Side Dish
Cuisine: American
Keyword: mashed potato pancakes, potato pancakes from mashed potatoes
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