Cheesy Leftover Mashed Potato Pancakes

Cheesy Leftover Mashed Potato Pancakes from justataste.com #recipe

We’re t-minus 24 hours away from the feast to end all feasts. Whether your menu is already set, or you’re making a few last-minute additions, one thing is certain: You will have leftovers this Thanksgiving.

Chances are those leftovers will center on the big bird and the starchiest side. So if you’re staring down a mountain of leftover turkey, look no further than my recipe for Leftover Turkey Pot Pie with Cheddar Biscuit Crust. And if you find yourself with a surplus of spuds, this recipe for Cheesy Leftover Mashed Potato Pancakes is your quick and easy alternative to simply rewarming the extras.

What’s not to love about hot, crispy potato pancakes topped with tangy sour cream? Consider this post-Thanksgiving indulgence your necessary fuel for Black Friday festivities.

Cheesy Leftover Mashed Potato Pancakes from justataste.com #recipe

Cheesy Leftover Mashed Potato Pancakes from justataste.com #recipe

Cheesy Leftover Mashed Potato Pancakes from justataste.com #recipe

Cheesy Leftover Mashed Potato Pancakes from justataste.com #recipe

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Cheesy Leftover Mashed Potato Pancakes

Yield: About 12 pancakes

Prep Time: 20 min

Cook Time: 5 min

Ingredients:

3 cups chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese
2 Tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
3 Tablespoons plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving

Directions:

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Kelly's Notes.) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

Kelly's Notes:

All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

Comments

  1. 5
    #

    says

    These look delish and the perfect way to finish up those leftover mashers. I love your cheddar biscuits for a turkey pot pie as well. I’ll definitely try these.

    Have a Happy Thanksgiving!

  2. 13
    #

    Smithie says

    Just made these for breakfast as I had SO much leftover mashed potatoes. They are amazing! Thanks for the recipe.

    • Kelly Senyei replied: — November 30th, 2013 @ 4:25 pm

      Awesome! Thanks for your kind comment, Smithie!

  3. 14
    #

    Derrick says

    I’ll be the first guy to post, I’m not scared! This recipe is great and the hashcakes are soooo good! Thanks for sharing this!

    • Kelly Senyei replied: — November 30th, 2013 @ 4:24 pm

      So glad you enjoyed the recipe, Derrick!

  4. 15
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    Dottie says

    Made these this morning from all those leftover mashed potatoes. These will be our favorite for years to come. They are crispy, cheesy, yummy. Everyone loved them! I didn’t even measure the ingredients. Just did an about amount. You can’r screw this recipe up if you tired. So good!!!

    • Kelly Senyei replied: — December 1st, 2013 @ 5:33 pm

      So thrilled to hear this, Dottie! Enjoy every bite :)

  5. 16
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    John says

    Wow. Just made these for breakfast. Easy to follow directions. The results are straight from my memory. My grandmother made potato pancakes when I was little. These are fantastic!

    • Kelly Senyei replied: — December 1st, 2013 @ 5:33 pm

      Awesome! So glad you enjoyed the recipe, John!

  6. 20
    #

    Stephanie Ann says

    These were great! Thanks for sharing. Great way to use potatoes I normally would toss!

    • Kelly Senyei replied: — December 2nd, 2013 @ 11:13 am

      Awesome! Thanks so much for your comment, Stephanie :)

  7. 22
    #

    Alison T.P. says

    Made these for brunch, served with sausage & tomato slices & leftover turkey gravy. What a hit! The scallions make them.

    Thank you!

    • Kelly Senyei replied: — December 2nd, 2013 @ 6:15 pm

      Love your additions, Alison!

  8. 23
    #

    lindap says

    HI Kelly…..just made these yesterday with leftover mashed potatoes. I didn’t have green onions and wasn’t going to attempt to go to the store, so I used 1tablespoon chives. I also sprayed them with oil and baked in the oven on a silpat. FABULOUS…..thanks for the recipe

    • Kelly Senyei replied: — December 2nd, 2013 @ 6:15 pm

      Sounds fantastic, Linda!

  9. 25
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    says

    These look really great! I’m so sad now that we had no left over mashed potatoes left after Thanksgiving (um, we didn’t make enough, that’s why….)! It looks like these are worth making mashed potatoes for though!

  10. 26
    #

    Diane T. says

    Made these for supper. Ate just them. I generously sprinkled some Cajun seasoning on them, then added the sour cream. It really gave them a little added zing.

    • Kelly Senyei replied: — December 4th, 2013 @ 12:01 am

      Love your additions, Diane!

  11. 27
    #

    Sandy says

    Went from finding recipe to table in 10mins. Big hit. Even had some freshly made applesauce to top.

    • Kelly Senyei replied: — December 15th, 2013 @ 8:40 pm

      Thanks so much for your comment, Sandy! I’m so glad you enjoyed the recipe!

  12. 29
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    Eileen says

    Love this recipe, really easy, delicious and nice presentation. Used instead of green onions, lightly sauteed yellow onion, added finely chopped ham and a scant amount of garlic powder in flour dredge. Topped with sour cream and a side of apple-sauce!

  13. 32
    #

    pamela says

    Simply delish & worth making extra mashed in anticipation of these! Topped with chopped avocado along with sour cream~

  14. 33
    #

    says

    Hi Kelly, we made these after Thanksgiving with leftover mashed potatoes and they were so delicious! So good in fact that I couldn’t wait until Christmas and leftovers to make these again. I’ve made potato pancakes many times but these are the best I’ve had. Thanks for a great recipe! Sharon

    • Kelly Senyei replied: — December 29th, 2013 @ 11:33 am

      Awesome! So glad you enjoyed the recipe, Sharon!

  15. 34
    #

    Patty says

    Although my mom made potato pancakes often, I never had, until today. These were easy and delicious. I think I’ll have to plan on having leftover potatoes more often!

    • Kelly Senyei replied: — December 31st, 2013 @ 4:21 pm

      So glad you enjoyed the recipe, Patty!

  16. 35
    #

    Joan says

    My Grandma used to make these for me when I was young and the only thing she did differently was 1/2 tsp of baking powder for a little more “fluff” I am 79 yrs old so it has been a long time. Thanks for sharing the recipe.

    • Kelly Senyei replied: — January 3rd, 2014 @ 4:57 pm

      Love the idea of adding the baking powder, Joan! I hope you enjoy this recipe!

  17. 36
    #

    elizabeth hollingsworth says

    this did NOT turn out!!! my mashed potatoes were too wet to make a ball, so i kept on adding flour a little at a time. they never DID get to the ball stage, and i realized i needed to stop adding flour, so i just glopped them onto the nonstick griddle and tried to spread them out the best i could. what a mess! the taste was okay, but i wound up with potato BREAD not potato cakes!! SOOOOOOO disappointed!!!

    • Kelly Senyei replied: — January 5th, 2014 @ 1:46 pm

      Hi Elizabeth – I’m sorry you didn’t have success with this recipe, however it’s been tested and made many times (by others, noted above) without fail. Per the recipe notes, you’ll have to adjust the amount of flour depending on the initial consistency of your leftover mashed potatoes. Hope this helps and sorry you didn’t have better results!

  18. 37
    #

    says

    I tried these today with leftover and they are really good. Yours look much prettier than mine but my husband goes for taste not looks (it’s a good thing :) )

  19. 38
    #

    lorraine says

    Ok here in malta europe we do this a lot. You can add all sorts of ingredients like .. sweetcorn, canned tuna, beans,breadcrumbs,peas chopped broccoli the list can go on and on, and although it is fryed you get your kids to eat some veggies!
    I just did a batch with mash,one slice of bread (crumbled) small tin of white beans mashed to hide them, sweet corn and carrots, an egg and flour! Yummy

  20. 41
    #

    Bruce says

    I just cooked a variation of these using this as my inspiration and they were the BEST I’ve every cooked. Thanks for the recipe! WoooWHOOO, OFF the CHAIN!

    • Kelly Senyei replied: — February 8th, 2014 @ 6:25 pm

      Awesome! So glad you enjoyed the recipe, Bruce!

  21. 42
    #

    Bonnie says

    These look delicious. I’m planning a large weekend party to celebrate St Patricks Day. I will be serving multiple dinners and breakfasts for between 24 to 32 people. Obviously I want to do as much ahead as I can. I had thought of making lacy latkes that I know can be cooked ahead and frozen. I’m wondering if these could be made ahead and frozen. If so how would you reheat them? Thanks in advance.

    • Kelly Senyei replied: — February 19th, 2014 @ 6:57 am

      Hi Bonnie – I’ve never made these potato pancakes and frozen them so I can’t say for certainty how the end result would turn out.

  22. 44
    #

    Vicky says

    Looking forward to Sunday Breakfast….will be making these special treats. They look so scrumptious!! Thankyou!

  23. 45
    #

    Cathy says

    Made these yesterday. Used shredded marble cheese and diced white onion. Also added a but of garlic salt and pepper. Turned out really well. My husband and kids said they were really good. Thanks for the recipe.

    • Kelly Senyei replied: — March 24th, 2014 @ 8:26 am

      Love your additions! Thrilled you enjoyed the recipe, Cathy!

  24. 46
    #

    Mary says

    I love them. They did not turn out as pretty as yours though.. I think I will add salt and bacon and lots more cheese cause I like a. Lot of cheese and maybe some garlic powder..these were so yummy..love the recipe thx

  25. 47
    #

    Beth R. says

    My mom used to make these when I was a kid. I had forgot about them. Thanks for the recipe, Ill be sure to make them next week after Easter with leftover mashed potaotes.

  26. 48
    #

    Barb says

    I’ve never seen these made by anyone besides me, which I learned from my mom. Been eating these for 60 years. Love them.

  27. 49
    #

    Diana K says

    What about Gluten Free? Which flour would you recommend as a replacement flour? Thanks in advance for your suggestion. Recipe does sound yummy.

    • Kelly Senyei replied: — May 8th, 2014 @ 4:55 pm

      Hi Diana! I have never made this recipe with gluten-free flour, so I can’t provide a recommendation.

  28. 52
    #

    says

    These turned out great! Thank you. I had closer to 2 cups of mashed potatoes, so I used less flour and cheese. I now have leftovers of the pancakes. I plan to refrigerate them and heat them back up in my toaster oven. Think that will work? (It’s a front-loading old school toaster, not the kind with two slots on top.)

  29. 53
    #

    NEHA says

    This is Indian Dish it called Tikki in India Aallo (Potato) Tikki aKind of Patty.
    Most of Indians make this at Home on Weekdays.

  30. 54
    #

    Donna says

    Can you freeze the potato pancakes after they have been cooked?

    • Kelly Senyei replied: — July 8th, 2014 @ 9:23 pm

      Hi Donna! I’ve never tried freezing them so I can’t say with certainty if they’d still taste good. Let me know if you try it out!

  31. 55
    #

    Bob L says

    Thought your recipe sounded really tasty, especially since I had about 12 cups of leftover mash…
    Used your basic recipe (quadrupled of course) with the following changes:
    1) Used 3 cups of shredded cheddar
    2) Added 5oz of bacon bits (from the salad dressing section of the supermarket)
    3) My leftover taters needed 10 eggs to get to the “right” consistency

    They were a hit: everyone had positive comments, and they scarfed ‘em! But…

    Being as I am a “tuner,” here’s my observations as I made them…
    1) Needed more cheddar: doubling the amount should be about right :-)
    2) DEFINATELY needed MORE BACON: again doubled should be about right…
    3) Refrigerating the balls helped them hold shape better when flattened…
    4) I added garlic powder and cajun seasoning to the flour dredge…

    All in all, a great recipe that I’ll continue to refine…thank you

  32. 63
    #

    Janet says

    My mom made plain ones.. No cheese no onions.. They were the best in the world. I never had recipe so I’m excited to try these! I’m 62 years old and I remember eating them as a child !! My mom passed away in 1994 and there was never a recipe. I have been searching for one like hers. Can’t wait!!

  33. 64
    #

    Faye says

    Just made these with some leftovers and my kids said it was definitely something to make again. If my 10 year old daughter can do it, anyone can. So delicious and thanks for posting this!!

  34. 65
    #

    Cindy says

    I have to try these..my mom made something similar (used romano cheese) and shaped them, then fried them in oil. This is much healthier than deep frying. I will definitely try this.

  35. 66
    #

    Samantha says

    A-M-A-Z-I-N-G! I didn’t have any leftover mashed potatoes BUT my kids have a thing for not liking them SO this recipe was AWESOME! They ate the mashed potato pancakes up!!
    THANK YOU!

    • Kelly Senyei replied: — November 25th, 2014 @ 9:05 pm

      Woohoo! This is what I like to hear, Samantha :)

Trackbacks

  1. […] Staring down a mountain of leftover mashed potatoes after your holiday feast? Tune in to this week’s video for two creative ways to dress up mashed potatoes, including piped mashed potato stacks and easy, cheesy mashed potato muffins. And don’t forget the Cheesy Leftover Mashed Potato Pancakes! […]

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