Transform spare spuds into this quick and easy recipe for Cheesy Leftover Mashed Potato Pancakes!

Stacks of mashed potato pancakes topped with sour cream and scallions

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!

A glass bowl containing leftover mashed potatoes, cheddar cheese and scallions

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.

Mashed potato balls being formed into pancakes

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.

A frying pan containing potato pancakes

And if you’re staring down even more surplus spuds, don’t miss additional recipes for:

Stacks of mashed potato pancakes on white plates and a small bowl of scallions

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Appetizer

Cheesy Leftover Mashed Potato Pancakes

Transform spare spuds into this quick and easy recipe for Cheesy Leftover Mashed Potato Pancakes!
4.86 from 74 votes
Stacks of mashed potato pancakes topped with sour cream and scallions
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 12 pancakes

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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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.


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Nutrition

Calories: 109kcal, Carbohydrates: 17g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 20mg, Sodium: 60mg, Potassium: 181mg, Fiber: 1g, Vitamin A: 95IU, Vitamin C: 12.4mg, Calcium: 51mg, Iron: 0.6mg

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Comments

  1. These were very tasty! Used spray oil and did not do the final flour dredge and they were crispy on the outside! Great recipe!

  2. 4 stars
    I made these. Went by the recipe. The first 2 fell apart. Added more flour. And they came out great. May I suggest add cheddar cheese with the parmesan and bacon crumbled up in it. It’s a lot better.

  3. 5 stars
    I didn’t have 3 cups of leftover mashed potatoes, but adjusted the recipe a bit. Very scrumptious original recipe. My picky husband loved them.

  4. 5 stars
    Easy and delicious. I am always looking for a way to remake left overs, especially for a weeknight from our Sunday main meal. Dan

  5. 5 stars
    Hey there – just stumbled on your site looking for a recipe for potato pancakes. These were quite good and easy make – Brava!

    PS – please don’t put me on any email lists. Best of luck with your cooking!

    1. I’m so glad you enjoyed the recipe, Oscar! You would only be added to our email list if you subscribe, not for just leaving a comment. :)

  6. 5 stars
    Just made these for breakfast this morning. So very delicious! Thank you for the recipe. We had some with sour cream on top and we did some stacked together and put an over easy egg on it and broke the yoke….so so good! Great recipe!!!!

  7. Yummy , new take on the potato pancakes my mom used to make. Served with sour cream and a dash of picante sauce. Would it work to add chopped ham crispy bacon or sausage ?

  8. 5 stars
    Just tried it from freshly made mashed potatoes. Then I waited till it was cool and stuck it in the fridge for a little while. Then made made it with this recipe and it was amazing . I loved it !

  9. 5 stars
    Very easy to make and very tasty. We don’t like green onions so I substituted a yellow onion that I sautéed and more than what was called for but that’s just personal preference

  10. I baked them on a greased cookie sheet for 15 minutes then flipped and cooked Another 15 minutes. Turned out great and was ableto enjoy in a clean kitchen

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