Crispy Potato Pancakes with Leftover Mashed Potatoes
Got a bowl of leftover mashed potatoes in the fridge? Don’t reheat them—turn them into crispy little pancakes instead. With just an egg, a bit of cheese, and a spoonful of flour, you can fry up a batch of golden potato cakes that taste even better than the mash they came from.
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Ingredients
- 2 cup Leftover Mashed Potatoes cold works best
- 1 Egg beaten
- ¼ cup Cheddar Cheese shredded
- 3 tbsp All-Purpose Flour plus extra if needed
- 1 tsp. Salt taste first
- 1 tbsp. Butter for frying
- Milk optional, to adjust consistency
Instructions
- In a medium bowl, stir together the mashed potatoes, beaten egg, shredded cheese, flour, and salt. If your mashed potatoes are very stiff, add a splash of milk until the mixture is scoopable but still holds its shape.2 cup Leftover Mashed Potatoes, 1 Egg, 1/4 cup Cheddar Cheese, 3 tbsp All-Purpose Flour, 1 tsp. Salt, Milk
- Scoop out spoonfuls of the mixture and gently flatten into patties about ½ inch thick.
- Heat butter in a skillet over medium heat. Once hot and sizzling, place the patties in without crowding the pan.1 tbsp. Butter
- Fry each side for 3–4 minutes, until the pancakes are crispy and golden.
- Serve hot with sour cream, applesauce, gravy, or even cranberry sauce.
Notes
- Cold mashed potatoes hold together better. If yours are still warm, chill them in the fridge for 15 minutes before frying.
- If the mixture feels too loose, add more flour one tablespoon at a time. If it’s too dry, add a splash of milk.
- Cooked potato pancakes will keep in the fridge for 3 days or in the freezer for up to a month. Reheat in a skillet, oven, or air fryer until crispy again.
Nutrition
Calories: 562kcal | Carbohydrates: 105g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 737mg | Potassium: 1338mg | Fiber: 8g | Sugar: 4g | Vitamin A: 313IU | Vitamin C: 96mg | Calcium: 145mg | Iron: 2mg
Servings: 4 servings
Calories: 562kcal
Cost: $5