Description
Turn leftover mashed potatoes into crispy, golden pancakes with this easy recipe—perfect for breakfast, lunch, or a quick snack!
Ingredients
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2 cups cold leftover mashed potatoes
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1 large egg
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1/2 cup shredded cheese (cheddar, mozzarella, or mix)
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1/4 cup all-purpose flour (or more if needed)
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2 green onions, finely chopped (optional)
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Salt and black pepper, to taste
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1–2 tablespoons oil or butter for frying
Instructions
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Mix ingredients: In a large bowl, combine mashed potatoes, egg, cheese, flour, green onions, salt, and pepper. Stir until a thick, moldable dough forms.
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Shape pancakes: Scoop about 1/4 cup of the mixture and shape into flat, round patties.
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Heat skillet: Warm oil or butter in a nonstick or cast-iron skillet over medium heat.
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Cook: Place pancakes in the skillet and cook 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan—work in batches if needed.
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Drain & serve: Remove from skillet and drain on paper towels. Serve hot with sour cream, applesauce, or your favorite toppings.
Notes
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Use cold mashed potatoes for firmer texture and easier shaping.
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Don’t overmix—stir just until combined to keep texture light.
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Add extra flour if the mix is too wet to shape.
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Reheat leftovers in a skillet or air fryer to restore crispiness.
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Customize with cooked bacon, herbs, garlic, or spices for more flavor.
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Keep warm in a low oven (around 200°F) while frying additional batches.
- Prep Time: 10minutes
- Cook Time: 15minutes