Transform spare spuds into this quick and easy recipe for Leftover Mashed Potato Pancakes! Crispy on the outside, fluffy on the inside, these cheesy potato pancakes come together in minutes and are perfect for any time of day.
I originally shared this recipe in 2015 and have since updated it with new photos, additional tips and easy ways to customize it.
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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 hot, crispy stack of leftover mashed potato pancakes is made with just five simple ingredients and can be customized with your favorite mix-ins for endless flavor possibilities. 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. Just keep any mix-ins small so the pancakes hold together when shaping and frying.
- Chilled mashed potatoes: I love using my cream cheese mashed potatoes, but any mashed potatoes will work just fine, including boxed mixes or even mashed sweet potatoes!
- Cheese: I prefer shredded cheddar cheese for these savory patties, but you can also try crumbled feta, tangy goat cheese or nutty Parmesan. Just make sure the cheese is grated or shredded for easy mixing.
- Scallions or chives: I use both the green and white parts of scallions to add a pop of flavor, but if you have chives on hand, those work too.
- Egg: You’ll need one lightly beaten egg to bind the ingredients together so your potato cakes don’t fall apart when fried.
- Flour: This is crucial for giving the potato mixture the right texture. You’ll also use some for dredging to create that perfect crispy crust.
- Vegetable oil: For pan-frying and getting that golden brown crust. Canola oil works, too! If you prefer the flavor of butter, use a mixture of half butter and half oil to help prevent burning. Pro Tip: If you’re serving these with bacon, save the bacon grease for frying. YUM!
See the recipe card for full information on ingredients and quantities.
My #1 Tip: Start with Cold Mashed Potatoes
The secret to mashed potato pancakes that hold together? Start with cold, thick mashed potatoes. They’re much easier to shape than warm, freshly made mashed potatoes.
But here’s the thing: Not all mashed potatoes are created equal! Some are loaded with butter, milk or cream, which means the consistency of your pancake mixture can vary quite a bit.
If your mixture is too wet to hold its shape, add more flour, 1 tablespoon at a time, until you can form it into a ball. If it’s too dry and keeps crumbling apart, add another beaten egg to help bind everything together.
The goal is a mixture that’s soft but sturdy enough to shape into patties without falling apart.
Grab a big bowl and a skillet, and let’s put those leftovers to work!
Start by mixing the ingredients. Stir together the chilled mashed potatoes, shredded cheddar, chopped scallions, egg and 3 tablespoons of flour. The mixture should be thick enough to hold together when rolled into a ball. If yours is too wet or too dry, follow my consistency tips above before moving on.
Next, shape the pancakes. Divide the mixture into 12 portions, then roll each into a compact ball before flattening it into a pancake about 1/2-inch thick. Don’t make them too thin or they’ll be harder to handle when frying.
Dredge each patty in flour. Place the remaining flour in a shallow dish and carefully coat each pancake on both sides, shaking off any excess.
Lastly, pan-fry until golden brown. Coat the bottom of a large sauté pan with vegetable oil and set the heat to medium. I use my stainless steel skillet here. Once the oil begins to shimmer, arrange a few potato pancakes in the pan in a single layer.
Success tip: Don’t rush the flip! Let the pancakes cook for about 3 to 4 minutes per side, until the edges look golden and a thin spatula slides easily underneath. If they’re sticking, give them a little more time to develop that crispy crust.
Flip the pancakes and cook until golden brown on the other side, working in batches as needed and adding more oil between batches. Transfer the cooked pancakes to a paper towel-lined plate and immediately sprinkle them with salt so it sticks while they’re hot.
Top ’em off with a dollop of sour cream, Greek yogurt, homemade applesauce or (my favorite!) a fried egg. Pair with scrambled eggs, bacon, or sausage for a hearty meal, or keep it light with a simple wedge salad or creamy avocado slices. For a complete dinner option, add a side of roasted veggies or smoked salmon with capers. Perfect for breakfast, brunch or even dinner!
FAQs
Yes! Mashed sweet potatoes tend to be softer and wetter than regular mashed potatoes, so start with a thick, chilled mash. I recommend roasting the sweet potatoes rather than boiling them to keep excess moisture to a minimum.
If the mixture is too wet to hold together, add more flour, 1 tablespoon at a time. Don’t skip the flour dredge, and fry over medium to medium-low heat since the natural sugars in sweet potatoes cause them to brown more quickly.
The finished pancakes will be a little softer and sweeter, but they’re delicious with sharp cheddar, pepper jack or smoked gouda. You can also add a pinch of smoked paprika or chopped chipotles in adobo to balance the sweetness.
Yes! Boxed or instant mashed potatoes can work, but make sure they’re thick and completely chilled before using them. If the mixture is too loose to shape into patties, add more flour, 1 tablespoon at a time, until it holds together.
For the crispiest results, I recommend frying the pancakes just before serving. You can prepare and shape the patties in advance, then keep them covered in the refrigerator until you’re ready to cook. Keeping them chilled also makes them easier to handle when frying.
Storing and Reheating
Got leftovers from your leftovers? These savory pancakes can be stored in the refrigerator for up to 3 days. Just place them in an airtight container, and when you’re ready to enjoy them again, reheat them in a skillet over medium heat until they’re warmed through and crispy again.
You can also freeze them! Let them cool completely, then place them on a parchment-lined baking sheet. If you’re freezing multiple layers, place another sheet of parchment paper between the layers. Freeze for at least 6 hours, then transfer to a sealable freezer bag. They will keep for up to a month.
If you’re staring down even more surplus spuds, don’t miss additional recipes for:
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
- 1/2 cup plus 3 Tablespoons all-purpose flour, divided
- 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!
Nutrition
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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.
delicious
Thrilled you enjoyed it!
Fantastic! What I learned: make sure the pancakes are minimum 1/2” thick like the recipe shows. Otherwise they may spread slightly and then become too soft and not manageable. In between batches, keep the uncooked pancakes in the fridge so the potatoes stay cold. That way they stay together when frying. I had to fry them a teensy bit over medium heat. I didn’t have scallions so finely chopped onions were a fine substitute. Definitely sprinkle salt after removing from the pan. I will make them again! What was leftover I will try reheating in the air fryer. Thank you for a great recipe!
So glad you enjoyed the recipe!
Why do u have to put salt on them right after placing on the plate?
Also how long to heat the oil for?
I had a hard time at first because the potato mixture wouldn’t hold and kept falling apart. Mayhe it was too creamy. So i kept adding flour to it.
I made this again using sweet potatoes and turned out much better
Hi Alex! Salting the pancakes right after they’ve been cooked gives the salt a chance to stick (vs. on a room temp or cold pancake, where it won’t adhere as well). Hope this helps!
Can I give these 10 stars? Because I would! Good-NESS, these are fantastic! The only variable we switched up was we used bacon grease instead of oil, and on a Blackstone griddle. And if we didn’t have somewhere to take these tomorrow, I’m fairly certain I’d eat them all right now. Thank you so much! I know they’ll be such a hit for our celebration!
So glad you love the recipe, Farrel!
Love making these. I got tired of my leftovers going to waste, so I made potatoe pancakes. I thought how hard can it be, not very. The only thing is I didn’t have any sour cream. I topped mine off with avocado and a teaspoon of homemade salsa.
So glad you enjoyed the recipe, Lori!
Does it need the egg? I’m a transplant recipient & raw stuff is bad
Hi Scott! The egg acts as a binder. Could you use a flax egg?
This is the second time I’ve made Leftover Mashed Potato Pancakes and they turned out great both times even though I used different ingredients! The first time I had the full three cups of leftover mashed potatoes with skins in them, and I had scallions on hand, so I made the recipe as published, except with olive oil instead of vegetable oil. Today I had only one cup of leftover mashed potatoes and they were made with fresh herbs and garlic. I had whole wheat flour, not white flour, so I used that, and I was in a hurry, so I missed that you are supposed to use only 3 Tbsp of the flour in the cakes themselves, and the rest for dredging. I was making about a 1/3 size batch, so I reached into the flour bag, took a fistful of flour and put that into the recipe. I think that helped the cakes stick together because the potatoes were a bit watery. If I hadn’t had flour, I would’ve used bread crumbs, and I’m sure that would have been fine. Then when I saw my mistake (putting too much flour in), I didn’t want to dredge in flour, too, so I dredged in ground polenta (resulting in lovely, extra-crispy crusts and pillowy insides!) and I used avocado oil, which tolerates high heat, so I could fry on high. They were so delicious! My husband loves them. I think this is officially a go-to recipe now. Thank you!
I’m so glad you are enjoying the recipe, Anne!
Got leftover mashed potato? What’s wrong with good old bubble and squeak?
You have left over potato?
After the holidays, yes!
I added a little salt, served with a drizzle of hot sauce and sour cream. Fantastic! I’ve already sent the recipe to my daughter and my mom!
I’m thrilled to hear that you enjoyed the recipe, Gayle!
I tried the recipe and it was a hit. No one knew they were eating left overs.
I’m so happy to hear that you enjoyed the recipe, Rhonda!
Made these and some bacon for breakfast, I used the bacon grease to fry up the potato pancakes, they turned out pretty tasty, wife liked them so I guess we did pretty good.
Still doesn’t Mach my Grandma’s recipe tho .
I’m glad that you and your wife enjoyed the recipe, Billy!
Can I freeze the mixture for potato pancakes
Definitely!
Hard to know when consistency is right, bit of trial & error here. I didn’t have scallions, think we call them spring onions here in Australia, but added cut up chives (little smaller), seems to do trick.
I’m glad to hear that you enjoyed the recipe, Bill!
I love this recipe! I always, always make extra mashed potatoes so that I have enough for this delicious recipe the next day. I top with sour cream and scallions and often with crispy homemade bacon bits.
I’m thrilled to hear that you enjoy the recipe!
It turned out good
How easy was that! Nom. What an excellent way to use up yesterdays mash. Didn’t have scallions, never mind, still lovely. Definitely better when you let them sit in the pan and get crispy, i got impatient with mine (last as usual) and flipped them too soon. Sour cream was a great addition. Thank you
You are so welcome, Debbie! I’m thrilled you enjoyed the recipe!
I modified the recipe a little bit. I added broccoli to my original mashed potatoes mix and then skipped the sour cream and used them as base for Eggs Bennie. Really hit in our household! will def make again.
YUM! I’m so glad you enjoyed the recipe, Kate!
Ready in no time & a tasty way to use up those leftovers! I’ll be making extra mashed potatoes in the future.
Woohoo! I’m so glad you enjoyed the recipe, Mary!