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!
4.84 from 55 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. 5 stars
    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!

  2. 5 stars
    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.

  3. 5 stars
    This recipe is soooo good. Perfect my family loves it! I made it for the second time for Sunday dinner and they disappeared!

  4. 5 stars
    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.

  5. 5 stars
    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.

  6. 5 stars
    Our family loved these potatoes…I made them up then froze them until ready to fry up…delicious, and so easy..

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