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.
Easy and delicious. I am always looking for a way to remake left overs, especially for a weeknight from our Sunday main meal. Dan
I’m so glad you enjoyed the recipe, Dan!
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!
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. :)
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!!!!
YUM! I’m so thrilled you enjoyed the recipe, Lori! It’s one of my faves :)
Delicious. We made eggs Benny with them.
YUM! I’m thrilled you enjoyed the recipe, Sarah!
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 ?
Absolutely, Debbie! I’m so thrilled you enjoyed the recipe!
Delicious and easy. Going to try them in air fryer next
I’m so glad you enjoyed the recipe, Teddie!
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 !
Awesome! I’m so thrilled you enjoyed the recipe, Sharlene!
Amazing recipe just tried it I love it and so do the kids!
Woohoo! I’m so happy to read this, Bryan!
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
I’m so glad you enjoyed the recipe, Matt!
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
Awesome! I’m thrilled you enjoyed the pancakes, Alex!
Great use of leftovers! Held together and tasted amazing!
I’m so glad you enjoyed the recipe, Bobbie!
I make extra mashed potatoes just so we can have these fabulous bites of deliciousness! Thank you!
Love reading this, Deb! I’m so thrilled you’ve been enjoying the recipe!