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Crispy Day-After Mashed Potato Pancakes made from leftover mashed potatoes.

Mashed Potato Pancakes

Transform leftover mashed potatoes into crispy, golden pancakes perfect for breakfast, lunch, or a snack.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the pancakes
  • 2 cups cold mashed potatoes Use cold potatoes for better texture.
  • 1 large egg
  • 1/3 cup all purpose flour Can use a gluten-free blend.
  • 2 to 4 tablespoons chopped green onions Optional but highly recommended.
  • 1/2 teaspoon salt Reduce if mashed potatoes are salty.
  • to taste black pepper
  • 1/2 cup shredded cheese Optional, cheddar recommended.
  • oil or butter for frying Oil for crispness, butter for flavor.

Method
 

Preparation
  1. In a bowl, break up cold mashed potatoes with a fork.
  2. Mix in egg, flour, green onions, salt, pepper, and cheese (if using), stirring until thick.
  3. Heat a skillet over medium heat and add oil or butter.
  4. Scoop about 2 tablespoons of mixture per pancake into the pan, gently flatten to 1/2 inch thick.
  5. Cook for 3 to 4 minutes per side until golden and crispy. Flip carefully.

Notes

Let pancakes cool completely before storing in an airtight container. Can be reheated by placing them in a skillet, oven, or air fryer for best results. Taste great with various toppings.