Leftover Mashed Potato Pancakes
22 min
|
easy
Recipe by Eunice
Introduction
Think a latke's laid-back cousin made from last night's mash: golden, crispy-edged potato pancakes with melty cheddar and scallion snap, seasoned like I mean it.
Perfect for brunch with eggs, a fast weeknight side, or game-day snacking, they pan-fry in minutes in a slick of olive oil for fluffy centers, crunchy crusts, and zero-waste satisfaction.
Ingredients (4 servings)
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Ingredients:
- 2 cups leftover mashed potatoes leftover mashed potatoes
- 1 large egg large egg 1 ct
- ½ cup shredded cheddar cheese shredded cheddar cheese 2.5 oz
- ¼ cup all-purpose flour all-purpose flour 0.07 lb
- 2 green onions, finely chopped green onions 0.29 bunch
- ½ tsp garlic powder garlic powder 0.05 oz
- ¼ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- olive oil (for frying) olive oil
How to Make Leftover Mashed Potato Pancakes
-
Set up and taste your mash
Pull the leftover mashed potatoes straight from the fridge so they are cold and firm.
Taste them and note the seasoning level so you can adjust salt and pepper later.
-
Mix the batter
In a bowl whisk the egg until smooth.
Add the mashed potatoes, cheddar, green onions, flour, garlic powder, salt, and pepper, then fold until just combined.
If your mash was very soft add up to 1 extra tablespoon flour so the mixture holds a scoopable shape.
-
Rest briefly
Let the mixture sit 5 minutes so the flour hydrates and the cheese and onions evenly moisten the mix.
-
Shape the patties
Scoop about 2 tablespoons per pancake, then gently pat into 1/2 inch thick rounds with slightly compacted edges.
Keep the rest chilled while you cook the first batch for cleaner flips.
-
Preheat the pan
Film a large skillet with olive oil and heat over medium until the oil shimmers and a small dab of batter sizzles on contact.
-
Fry to deep golden
Cook pancakes in batches without crowding for 3 to 4 minutes per side until dark golden with crisp edges.
Adjust heat if they brown too fast and add a splash more oil between batches as needed.
-
Drain and finish
Set cooked pancakes on a wire rack or paper towel to keep them crisp.
Taste and hit with a pinch of salt while hot, then shower with extra sliced green onions if you like.
Substitutions
- Egg -> Flax egg
- Swap the egg for 1 tablespoon ground flax mixed with 2.5 tablespoons water and rest 5 minutes; it binds surprisingly well and keeps the interior tender with a neutral flavor.
- All-purpose flour -> Rice flour
- Use the same amount of rice flour for a gluten-free option that fries up extra crisp with a light, lacy edge.
- Cheddar -> Smoked gouda or pepper jack
- Smoked gouda brings savory depth and melt, while pepper jack adds a mild kick; both keep that pull-apart cheesy texture.
Tips
- Start with cold mash
- Cold mashed potatoes hold shape better, so the patties set before the exterior overbrowns.
- Dial in consistency
- The mixture should be scoopable and keep a mound; if it slumps, sprinkle another teaspoon of flour, and if it feels stiff, loosen with a teaspoon of milk.
- Control the sizzle
- You want steady bubbles around the edges, not smoke; medium heat keeps the centers creamy while the crust crisps up.
- Flip like a pro
- Use a thin fish spatula and slide under the pancake fully before lifting so you do not tear the crust.
- Keep them crisp
- Hold finished pancakes on a wire rack in a 200 F oven instead of stacking, which traps steam and softens the crust.
- Season like you mean it
- If your mash started bland, mix in a pinch of smoked paprika or 1/2 teaspoon vegetable or chicken bouillon powder for savory backbone.
Nutrition Facts *
| Energy | 308 | kcal |
|---|---|---|
| Protein | 14 | g |
| Total Fat | 14 | g |
| Carbohydrates | 34 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My pancakes are falling apart in the pan. What did I do wrong?
- The mixture is likely too wet or the pan is not hot enough; add 1 to 2 teaspoons flour, chill the portioned patties for 10 minutes, and make sure the oil is shimmering before you start.
- They are greasy instead of crisp. How do I fix that?
- The oil was too cool or you crowded the pan; heat the oil to a steady sizzle, fry in batches with space between patties, and drain on a rack instead of paper towels if they seem to reabsorb oil.
- Can I bake or air-fry these?
- Yes; for baking, brush both sides with oil and bake at 425 F on a preheated sheet for 12 to 15 minutes, flipping once, and for air-frying cook at 400 F for 8 to 10 minutes, turning halfway.
- Can I freeze leftover pancakes?
- Freeze in a single layer until firm, then store in a bag for up to 2 months and reheat from frozen in a 400 F oven for 10 minutes so they re-crisp.
- What if my mashed potatoes were loaded with butter and milk?
- Great flavor, but they will be looser; add an extra tablespoon of flour and make slightly smaller patties for easier handling.
- Can I add extras like bacon or corn?
- Yes; fold in up to 1/2 cup total of crisp bacon, diced ham, cooked corn, or minced jalapeno so the patties still hold together.
Serving Suggestions
Serve hot with a dollop of sour cream, a dusting of smoked paprika, and a splash of your favorite hot sauce for that New York swagger.
For brunch energy, crown them with chive yogurt and ribbons of smoked salmon, or go savory-latin with a spoon of warm sofrito and a squeeze of lime.
If you want a full plate, pair the pancakes with a crisp salad or a simple pan-seared salmon and you have dinner done without wasting a drop of those precious potatoes.
More pairings:
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