Transform spare spuds into this quick and easy recipe for Cheesy Leftover Mashed Potato Pancakes!
Whether it’s the winter holidays (hello, Thanksgiving!), the spring bashes (hello, St. Patrick’s Day!) or just any night of the week, leftover mashed potatoes no longer have to be a boring re-warmed afterthought on day 2.
Now you can turn those surplus spuds into the ultimate Cheesy Leftover Mashed Potato Pancakes!
What’s not to love about hot, crispy potato pancakes topped with tangy sour cream?
This simple recipe comes together in minutes, and best of all, is wide open to customizations.
Not a fan of cheddar? Swap in your cheese of choice. Got spare turkey, too? Chop it up and add it to the mix. Looking for a hint of heat? Stir in some chopped chipotles in adobo.
And if you’re staring down even more surplus spuds, don’t miss additional recipes for:
- Leftover Mashed Potato Waffles
- Leftover Mashed Potato Muffins
- Leftover Mashed Potato Gnocchi
- Leftover Mashed Potato Balls
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Find more inspiration for making the most of Thanksgiving leftovers with additional classic and creative recipes.
The Best Leftover Turkey Salad: Get the Recipe
Thanksgiving Leftover Turkey and Stuffing Muffins: Get the Recipe
Leftover Cranberry Sauce and Apple Crisp: Get the Recipe
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 all-purpose flour
- 1/2 cup all-purpose flour
- Vegetable oil, for pan-frying
- Sour cream, for serving
Instructions
- 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 ½ 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.
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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.
These are my go-to potato pancakes!! Making them again, tonight!! Quite simple, but yummy!
I’m so thrilled you’ve been enjoying the recipe, Terry!
These potato pancakes are easy to make and delicious. I fried them in avocado oil, added a little extra cheese and scallions and my husband said, “Wow, these are good enough to be a meal in themselves”. Thank you for a delicious recipe to use up leftover Thanksgiving potatoes!
Love this! I’m so thrilled you and your husband enjoyed the potato pancakes, Danyelle!
Delicious and easy to make. My family loved them!
I’m so thrilled your family enjoyed the recipe, Jean!
Delicious! Even better than my Grandmother’s!
I’m so glad you enjoyed the recipe, Suzanne!
I haven’t had much luck making these, until I tried this recipe. They are the right consistency and cook evenly. Just made a batch for breakfast, and my family gobbled them up! I will use this recipe again and again.
I’m so thrilled your family enjoyed the potato pancakes, Michele!
This recipe is soooo good. Perfect my family loves it! I made it for the second time for Sunday dinner and they disappeared!
I’m thrilled your family has been enjoying the recipe, Shannon!
You absolutely have to dip these in tomato soup
YUM! I’m so glad you enjoyed the recipe, Elliot!
Love this recipe, easy to follow directions. Good idea with the notes, oh did I say they taste good too!
Yay! I’m so thrilled you enjoyed the recipe, Monique!
Delicious! I fried in a film of bacon grease and a spray of canola oil. Served with the bacon, fried eggs and a side of applesauce. Only got 7 cakes from scant 3 cups potatoes, sized about 2″ wide and .5″ thick. Crispy outside, soft inside.
YUM! I’m so glad you enjoyed the recipe, Susan!
I made these a couple of days ago and my wife said they were the best she had ever had. Kids enjoyed them as well and we will definitely be making these again.
I’m so happy your family enjoyed the recipe, Timothy!
Amazing delicious
I’m so glad you enjoyed the recipe!
Our family loved these potatoes…I made them up then froze them until ready to fry up…delicious, and so easy..
I’m so thrilled to read this, Diane!