Leftover Mashed Potato Pancakes

Prep Time	Cook Time	Total Time
10 min	15 min	25 min

Introduction

These leftover mashed potato pancakes turn last night’s side dish into a crispy, cheesy snack everyone will fight over.

They fry up golden on the outside, soft and fluffy inside, with little pops of green onion and melted cheddar.

Serve them for an easy weekend breakfast, a fun appetizer, or a cozy weeknight side that feels brand new.

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Prep the mashed potatoes

Scoop the cold mashed potatoes into a large mixing bowl and break up any very firm clumps with a fork.
If the potatoes are very stiff, let them sit at room temperature for 10 minutes to soften slightly.
Mix in egg, cheese, and seasonings

Add the egg, shredded cheddar, flour, green onions, garlic powder, salt, and black pepper to the bowl.
Stir until everything is well combined and you have a thick, scoopable mixture that holds together when pressed.

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Shape the pancakes

Scoop ¼ cup portions of the mixture, then gently pat each one into a flat patty about ½ inch thick.
Place the patties on a parchment lined plate or tray so they are ready to slide into the pan.
Heat the oil

Set a large nonstick or cast-iron skillet over medium heat and add enough olive oil to coat the bottom.
Let the oil heat until it shimmers and a small bit of potato mixture sizzles gently on contact.
Pan-fry the pancakes

Carefully lay the patties in the hot oil, leaving a little space between each one so they brown evenly.
Cook for 3 to 4 minutes per side, turning once, until deeply golden and crisp on both sides.
Adjust the heat as needed so the pancakes brown slowly without burning before the centers heat through.

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Drain and serve

Transfer the cooked pancakes to a paper towel lined plate to drain any excess oil.
Serve hot with sour cream, applesauce, or your favorite dipping sauce, and sprinkle with extra green onions if you like.

Cheddar cheese -> shredded mozzarella or pepper jack: Use the same amount of mozzarella for a milder, extra gooey center that still browns nicely in the pan. Pepper jack adds gentle heat and more flavor while keeping the cheesy texture you want in these pancakes.
All-purpose flour -> gluten-free flour blend: Swap the flour one for one with a cup-for-cup gluten-free blend to keep the pancakes tender yet sturdy. The flavor stays neutral, and the pancakes still hold together well in the skillet.
Green onions -> finely chopped pickled jalapeños: Replace the green onions with the same volume of pickled jalapeños for a tangy, spicy twist that cuts the richness. The pancakes stay crisp outside, but the flavor feels more like game-day bar food.

Start with cold mashed potatoes: Cold potatoes firm up the mixture, so the pancakes hold their shape and brown instead of spreading. If your mash is warm, chill it briefly before mixing the batter.
Adjust flour for very creamy mash: If your leftover potatoes were loaded with cream or butter, add an extra tablespoon or two of flour. The mixture should feel like soft cookie dough, not sticky mashed potatoes.
Use moderate heat for even browning: Medium heat gives the pancakes time to warm through while the crust slowly turns golden and crunchy. If they darken too fast, lower the heat slightly and continue cooking.
Avoid crowding the pan: Frying too many pancakes at once cools the oil and leads to soggy, greasy results. Cook in batches and add a little fresh oil between batches if the pan looks dry.
Keep the first batch warm: Place finished pancakes on a wire rack set over a sheet pan in a low oven while you cook the rest. This keeps them crisp instead of steaming on a plate.

My mixture is too loose to shape; how can I fix it?: Sprinkle in more flour, one tablespoon at a time, gently stirring until the mixture holds together when squeezed. Chilling the mixture for 15 to 20 minutes can also help it firm up.
The pancakes keep burning before the centers heat; what am I doing wrong?: Your heat is probably too high, or the oil level is too shallow. Lower the burner to medium-low, add a touch more oil, and cook slightly longer per side.
Can I make the potato mixture ahead of time?: Yes, you can mix the batter up to one day ahead and store it covered in the refrigerator. Stir it well before shaping, and add a spoonful of flour if it seems softer after chilling.
How do I reheat leftover potato pancakes so they stay crisp?: Reheat them in a 375°F oven on a wire rack set over a sheet pan for about 8 to 10 minutes. You can also reheat them in a skillet with a thin film of oil over medium heat.

These crispy mashed potato pancakes are perfect with a fried egg on top for brunch or a cozy breakfast.

For a fun dinner plate, pair them with seared sausage and a sharp mustard or garlicky yogurt sauce.

You can also tuck smaller pancakes into sliders with pickles and slaw for an easy, crowd-pleasing party bite.

Lisa, San Francisco: Such a tasty way to use up leftovers, crispy edges and super cheesy inside 😋 Will definitely make again! — 5 ★

Eunice: Love hearing that, Lisa, those crispy edges with a cheesy center are exactly the goal! 😊