Leftover Mashed Potato Pancakes

Why You’ll Love This Recipe

Leftover Mashed Potato Pancakes are a crispy, golden-brown solution to repurposing mashed potatoes in the most delicious way. With a fluffy interior and a crunchy exterior, they make a savory side dish, snack, or breakfast option. They’re quick to prepare, budget-friendly, and versatile enough to customize with cheese, herbs, or vegetables.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

leftover mashed potatoseggsall-purpose flourshredded cheddar cheesegreen onionssaltblack peppervegetable oil (for frying)

directions

In a large bowl, combine the mashed potatoes, eggs, flour, shredded cheddar cheese, chopped green onions, salt, and pepper.

Mix until a thick, cohesive batter forms.

Heat vegetable oil in a large skillet over medium heat.

Scoop about ¼ cup of the mixture and form it into a patty.

Place the patties in the hot skillet, being careful not to overcrowd.

Cook for 3-4 minutes on each side, or until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

Serve hot with sour cream, applesauce, or your favorite dipping sauce.

Servings and timing

This recipe yields approximately 8 pancakes.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Add cooked bacon bits for extra savory flavor.

Mix in finely chopped bell peppers or spinach for added nutrients.

Use different cheeses like mozzarella or feta for variety.

Spice it up with paprika, garlic powder, or chili flakes.

Make mini versions for appetizers or party snacks.

storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.To reheat, place in a skillet over medium heat until warmed through, or bake at 350°F for 10 minutes.For longer storage, freeze the pancakes with parchment paper between layers, and reheat from frozen in the oven or skillet.

FAQs

Can I use instant mashed potatoes?

Yes, but real mashed potatoes yield better texture and flavor.

Do I need to add flour?

Yes, flour helps bind the pancakes and keeps them from falling apart.

Can I bake these instead of frying?

Yes, bake at 400°F for 20 minutes, flipping halfway for even crispness.

Can I make these gluten-free?

Use a gluten-free flour blend as a substitute for all-purpose flour.

What’s the best oil for frying?

Use a neutral oil with a high smoke point like vegetable or canola oil.

Do they taste like hash browns?

Similar, but creamier due to the mashed potato base.

Can I add eggs if my mashed potatoes already have them?

Yes, the added eggs help bind the mixture and improve texture.

How do I make them extra crispy?

Make sure the oil is hot enough and don’t overcrowd the pan.

Can I prepare the mixture ahead of time?

Yes, refrigerate the mixture for up to 24 hours before frying.

Are these good for kids?

Absolutely, they’re soft inside, crispy outside, and easy to eat.

Conclusion

Leftover Mashed Potato Pancakes turn yesterday’s side dish into today’s favorite meal. Crispy, cheesy, and comforting, they’re a tasty way to reduce food waste while enjoying a homemade, satisfying dish. Perfect for breakfast, lunch, or dinner, these pancakes might just become your new go-to for using up leftovers.

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