Cheesy Leftover Mashed Potato Pancakes

from 121 votes

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!
Author: Kelly Senyei
4.83 from 121 votes
Stacks of mashed potato pancakes topped with sour cream and scallions
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
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!

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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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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Comments

  1. 4 stars
    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!

  2. 4 stars
    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 .

  3. 5 stars
    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.

  4. 5 stars
    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.

  5. 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

  6. 5 stars
    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.

  7. 5 stars
    Ready in no time & a tasty way to use up those leftovers! I’ll be making extra mashed potatoes in the future.

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