Make Perfect Potato Pancakes with Leftovers or Instant Potatoes
Turn leftover mashed potatoes into crispy, golden pancakes with this easy recipe. Includes tips for using instant potatoes too!
Ever wondered how to turn leftover mashed potatoes into something delicious and exciting? Potato pancakes are the answer! Crispy on the outside, fluffy on the inside, these versatile treats are the perfect way to reinvent yesterday’s mashed potatoes—or even whip up a batch using instant potatoes.
In this post, I’ll show you exactly how to make potato pancakes using leftover mashed potatoes or instant potatoes, so you can create a quick and satisfying meal any time of the day. From simple recipes to creative flavor ideas, you’ll learn how to transform humble ingredients into something extraordinary.
What Are Potato Pancakes?
Potato pancakes are a classic dish made by combining mashed potatoes, eggs, flour, and seasonings into a batter that’s pan-fried until golden brown. These savory delights are perfect for breakfast, lunch, or dinner and can be tailored to suit your taste buds. Whether you’re using leftovers or instant mashed potatoes, the result is the same: a warm, comforting dish that everyone loves.
How to Make Potato Pancakes with Leftover Mashed Potatoes
Using leftover mashed potatoes is a fantastic way to reduce food waste while making something delicious.
Ingredients
To make these delicious mashed potato cakes, you’ll need some leftover mashed potatoes as the base—smooth or chunky both work well. Add a beaten egg to help bind the mixture together, and mix in shredded cheddar cheese for a rich, savory flavor. A bit of all-purpose flour is essential to give the cakes structure and prevent them from falling apart while cooking. Use butter for frying to give the cakes a golden, crispy exterior and a rich, buttery taste. Season the mixture with a pinch of salt to enhance the flavors, and if the mixture feels too thick or dry, add a splash of milk for extra creaminess and easier shaping.
Instructions
In a medium bowl, combine the mashed potatoes, beaten egg, shredded cheddar cheese, flour, and a pinch of salt. Mix thoroughly until all the ingredients are well incorporated. If the mashed potatoes are particularly stiff or dry, gradually add milk, one tablespoon at a time, until the mixture becomes soft and easy to shape. This ensures the potato cakes hold together well during cooking.
Once the mixture is ready, place it in the refrigerator to chill for 10–15 minutes. Chilling the mixture helps it firm up, making it easier to shape and resulting in a crispier texture when fried.
Meanwhile, heat a skillet over medium heat and melt a generous amount of butter. Once the butter is hot and sizzling, drop spoonfuls of the chilled potato mixture onto the skillet. Gently flatten each portion into a pancake shape using the back of a spoon or spatula. Cook the potato cakes for 4–5 minutes on each side, or until they develop a golden-brown crust and are heated through.
Serve the potato cakes hot and crispy, topped with your favorite garnishes such as sour cream, chopped chives, or even a sprinkle of extra cheese for an extra indulgent touch.
Crispy Potato Pancakes with Leftover Mashed Potatoes
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Ingredients
Instructions
- In a mixing bowl, combine leftover mashed potatoes, beaten egg, cheddar cheese, flour, and salt. Mix well.2 c. Leftover Mashed Potatoes, 1 Egg, 1/4 c. Cheddar Cheese, 3 tbsp. Flour, 1 tsp. Salt
- If the mixture feels too stiff, add milk, one tablespoon at a time, until it reaches your desired consistency.Milk
- Chill the mixture in the refrigerator for 10–15 minutes.
- Heat a skillet over medium heat and melt butter to grease the pan.1 tbsp. Butter
- Scoop the potato mixture into the skillet, forming small patties about the size of sausage patties.
- Fry for 4–5 minutes on each side, or until golden brown and crispy.
- Serve hot with your favorite toppings, such as sour cream, applesauce, or gravy.
Notes
- For a savory twist, add minced garlic or green onions to the batter.
- To make a sweet version, omit the cheese and salt, and add 1 tablespoon of sugar instead. Serve with maple syrup or cinnamon applesauce.
- To bake instead of fry, bake on a greased sheet at 400°F for 15–20 minutes, flipping halfway through.
Nutrition
How to Make Potato Pancakes with Instant Potatoes
Yes, you can make potato pancakes using instant mashed potatoes, and they’re just as delicious!
Ingredients
For this recipe, you’ll need prepared instant mashed potatoes made thicker than usual by using slightly less water or milk than the package instructions suggest. This thicker consistency helps the mixture hold together during frying. You’ll also need a beaten egg to bind the ingredients, all-purpose flour to give the potato cakes structure, and shredded cheddar cheese for a rich, melty flavor. Finally, use butter or oil for frying, depending on your preference—both options create a crispy, golden-brown crust.
Instructions
Begin by preparing the instant mashed potatoes according to the package directions, but reduce the amount of liquid to create a thicker, stiffer consistency. This helps the mixture hold its shape when frying. Allow the mashed potatoes to cool to room temperature to prevent the egg from cooking when mixed in. Once cooled, stir in the beaten egg, all-purpose flour, shredded cheddar cheese, and a pinch of salt until the ingredients are fully combined and form a cohesive mixture.
Next, heat a generous amount of butter or oil in a skillet over medium heat. Once the skillet is hot, scoop portions of the potato mixture onto the pan and gently shape them into patties. Cook each side for 3–4 minutes or until the patties turn golden brown and develop a crispy crust.
Serve the potato cakes immediately while they’re hot and crispy, paired with your favorite dipping sauce or toppings for extra flavor.
Easy Potato Pancakes with Instant Mashed Potatoes
This post may contain paid links. If you make a purchase using the links in this recipe, I may earn a commission.
Ingredients
- 1 c. Instant Mashed Potatoes
- 1 Egg beaten
- ¼ c. Cheddar Cheese shredded
- 3 tbsp. Flour
- 1 tsp. Salt
- 1 tbsp. Butter for frying
Instructions
- Prepare instant mashed potatoes according to package instructions and allow them to cool to room temperature.
- In a mixing bowl, combine prepared mashed potatoes, beaten egg, cheddar cheese, flour, and salt. Mix until smooth.1 c. Instant Mashed Potatoes, 1 Egg, 1/4 c. Cheddar Cheese, 3 tbsp. Flour, 1 tsp. Salt
- Heat a skillet over medium heat and melt butter to grease the pan.1 tbsp. Butter
- Scoop the potato mixture into the skillet, forming small patties about the size of sausage patties.
- Fry for 4–5 minutes on each side, or until golden brown and crispy.
- Serve hot with your favorite toppings, such as sour cream, applesauce, or ketchup.
Notes
- For extra flavor, try using flavored instant mashed potatoes like garlic or herb varieties.
- Ensure the mashed potatoes are stiff enough to hold their shape; if too soft, add a little more flour.
- Use an air fryer for a healthier cooking method: fry at 375°F for 10 minutes, flipping halfway through.
Nutrition
Topping and Add-In Ideas
Potato pancakes are endlessly versatile. Here are some ways to customize your pancakes:
- Sweet Potato Pancakes: Omit the cheese and salt, and add 1 tablespoon of sugar. Serve with maple syrup, applesauce, or a sprinkle of cinnamon.
- Savory Potato Pancakes: Add green onions, Parmesan cheese, and a pinch of cayenne for a savory twist. Pair with sour cream or ranch dressing.
- Loaded Potato Pancakes: Mix in cooked bacon, shredded cheese, and diced onions for a full breakfast in one pancake.
- Thanksgiving Leftover Pancakes: Stir in stuffing, veggies, or turkey and top with gravy for a holiday-inspired meal.
- Garlic and Herb Pancakes: Add minced garlic or garlic powder, chives, and rosemary for an aromatic variation.
Try Potato Waffles!
If you’re feeling adventurous, try cooking your potato pancake mixture in a waffle maker. The crispy edges and built-in pockets are perfect for holding butter, gravy, or sour cream.
Tips for Perfect Potato Pancakes
Keep the Skillet Hot: A hot skillet ensures a crispy exterior. If the pancakes don’t sizzle when they hit the pan, wait for it to heat up.
Work in Batches: Avoid overcrowding the pan, as it can prevent even cooking and make flipping difficult. Cook in smaller batches for the best results.
Chill the Mixture: Chilling the batter allows the pancakes to firm up, making them easier to shape. This step also helps them hold together during frying.
Alternatives to Frying
If you’re looking for alternatives to frying, baking and air frying are great options. To bake your potato pancakes, place them on a greased baking sheet and cook at 400°F for 15–20 minutes, flipping halfway through to ensure even crispiness. For a healthier, hands-off approach, try using an air fryer, which delivers a golden-brown finish without the need for excess oil. Both methods are simple and effective ways to enjoy delicious potato pancakes.
Potato Pancake Troubleshooting and Tips
Love crispy comfort food? Save this pin for the ultimate potato pancake recipe!
Potato pancakes are a simple yet satisfying dish that lets you transform leftovers—or instant potatoes—into something spectacular. Whether you prefer them sweet, savory, or fully loaded, these pancakes are a versatile addition to any meal.
If you’re a fan of comforting, potato-based dishes, there are plenty of other recipes to explore! Pair your crispy potato pancakes with a hearty potato bread for the ultimate carb-filled delight. Looking for something warm and cozy? A creamy potato soup could be the perfect match. And if you’re hosting a meal, why not serve your pancakes alongside a maple-glazed ham and a side of coleslaw for a crowd-pleasing feast?
How do you like your potato pancakes—classic, sweet, or savory? Let me know in the comments below!
