Leftover Mashed Potato Pancakes

This leftover mashed potato pancake recipe transforms yesterday's side dish into today's crispy, golden main attraction. I discovered this clever kitchen hack years ago when faced with a mountain of post-holiday mashed potatoes, and now I deliberately make extra mashed potatoes just to create these savory pancakes the next day.

I first served these at a weekend brunch for friends who couldn't believe they were made from leftover mashed potatoes. Now they've become our traditional post-Thanksgiving breakfast that everyone looks forward to more than the holiday meal itself.

Ingredients

• 3 cups chilled leftover mashed potatoes: brings the starchy base that crisps beautifully when pan fried
• 2/3 cup shredded cheddar cheese: adds savory richness and helps bind the pancakes
• 2 Tablespoons chopped scallions: contribute fresh flavor and beautiful color contrast
• 1 egg lightly beaten: works as a binding agent to hold everything together
• 1/2 cup plus 3 Tablespoons all-purpose flour: divided between the mixture and for dredging creates structure
• Vegetable oil: for pan frying gives these pancakes their irresistible golden crust
• Sour cream: for serving provides cool creaminess against the hot crispy pancakes

Step-by-Step Instructions

Make the potato mixture:

Combine mashed potatoes, cheese, scallions, egg and 3 tablespoons of flour in a large bowl until thoroughly mixed. The mixture should hold together when pressed but not be overly sticky. The cheese will melt during cooking, creating pockets of gooey goodness throughout each pancake.

Form the pancakes:

Divide the mixture into 12 equal portions using your hands. Roll each portion into a ball first to ensure even size, then gently flatten to about 1/2 inch thickness. Pressing slowly helps prevent cracks around the edges and creates uniform pancakes that will cook evenly.

Dredge in flour:

Place the remaining 1/2 cup flour in a shallow dish. Carefully coat each pancake with a light dusting of flour on all sides. The flour creates a protective barrier that helps develop a crispy exterior while preventing the pancakes from sticking to the pan.

Pan fry to golden perfection:

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. The oil should shimmer but not smoke. Work in batches of 3 to 4 pancakes, cooking 3 to 4 minutes per side until golden brown and crispy. Resist the temptation to flip too early as proper crust development takes time.

Season and serve:

Transfer finished pancakes to a paper towel lined plate and immediately sprinkle with salt while hot. Serve warm topped with a dollop of sour cream and garnished with additional chopped scallions for freshness and visual appeal.

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My favorite way to elevate these pancakes is adding a sprinkle of smoked paprika to the potato mixture. This simple addition brings a subtle smoky dimension that reminds me of my grandmother's kitchen. She used to make similar potato pancakes from scratch, but I think even she would approve of this clever shortcut!

Storage and Reheating

Cooked potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave which makes them soggy. Instead, place them on a baking sheet in a 350°F oven for 10-12 minutes until heated through and crisp again. The texture won't be quite as perfect as fresh, but they're still delicious.

Flavor Variations

The base recipe is wonderfully adaptable to whatever ingredients you have on hand. Try adding cooked bacon bits, different cheese varieties like smoked gouda or pepper jack, or stir in fresh herbs like chopped dill or parsley. For a spicy kick, incorporate a tablespoon of diced jalapeños or a dash of hot sauce into the mixture before forming the pancakes.

Topping Ideas Beyond Sour Cream

While sour cream is the classic topping, these potato pancakes shine with numerous alternatives. Try topping with applesauce for a sweet and savory contrast, or crown them with a fried egg for an extra protein boost at breakfast. For an elegant appetizer version, top mini pancakes with smoked salmon and a small dollop of crème fraîche.

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Frequently Asked Questions

→ Can I use instant mashed potatoes for this dish?

Yes, but ensure the consistency is thick enough for forming pancakes. Adjust with extra flour if needed.

→ What cheese works best for these pancakes?

Shredded cheddar is ideal, but you can also try Parmesan or mozzarella for a different flavor.

→ Can I bake instead of frying the pancakes?

Yes. Place them on a greased baking sheet and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

→ How do I store leftover pancakes?

Refrigerate in an airtight container for up to 3 days. Reheat in a skillet or oven for crispiness.

→ What can I serve with these pancakes?

Sour cream, applesauce, or a fresh green salad make excellent accompaniments.