Mashed Potato Pancakes

Mashed Potato Pancakes

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Stephanie L.


This is what I do with leftover mashed potatoes. Sometimes I make extra just to have these pancakes because my husband loves them for breakfast. He also likes them with a steak. Don't make them too thin or they will break apart. Good with a dollop of sour cream.


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Pan Fry


  • ·
    1 1/2 c leftover mashed potatoes
  • ·
    1/3 c shredded cheese
  • ·
    1 tablespoon chopped green onion
  • ·
    1 egg
  • ·
    1 tablespoon plus 1/4 c all purpose flour
  • ·
    oil for frying(i use canola)

How to Make Mashed Potato Pancakes


  1. In a large bowl, stir together the mashed potatoes, cheese,green onions, egg and 1 tablespoon flour until combined. Divide the mixture into 6 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
    Place the remaining flour in a shallow dish and dredge each pancake in the flour.
    Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
    Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches.Place the pancakes on a paper towel-lined plate and immediately sprinkle them with salt.

Printable Recipe Card

About Mashed Potato Pancakes

Course/Dish: Other Breakfast Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy

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