Crispy Mashed Potato Pancakes are the perfect solution for transforming leftover mashed potatoes into a golden, flavorful dish that everyone will love. With a crispy exterior, soft and creamy center, and endless customization options, these savory pancakes make an excellent breakfast, lunch, side dish, or snack. Simple to prepare and packed with comfort-food appeal, they’re a great way to reduce food waste while creating something entirely new and delicious.
The beauty of mashed potato pancakes lies in their simplicity. Leftover mashed potatoes are combined with ingredients such as eggs, flour, cheese, and seasonings to create a mixture that holds together when cooked. Once shaped into patties and pan-fried, they develop a crisp, golden crust while remaining soft and fluffy on the inside. The contrast in textures is what makes these pancakes so irresistible.
One of the reasons this recipe is so popular is its versatility. Sharp cheddar cheese adds richness and flavor, while chopped green onions, chives, or parsley provide freshness and color. For extra texture, ingredients like crumbled bacon, diced ham, or sautéed onions can be mixed into the potato mixture. The result is a customizable dish that can be tailored to suit any taste preference.
Crispy Mashed Potato Pancakes pair wonderfully with a variety of toppings and accompaniments. Serve them with sour cream, Greek yogurt, or homemade applesauce for a classic presentation. For breakfast, top them with a fried egg and fresh herbs. As a side dish, they complement roasted meats, grilled chicken, or vegetable-based meals perfectly.
In addition to being delicious, these pancakes are economical and practical. They make excellent use of leftovers that might otherwise go to waste and require only a handful of pantry staples to prepare. This makes them a budget-friendly option for families looking to create satisfying meals without additional grocery expenses.
Preparation is quick and straightforward, making these pancakes ideal for busy days. They can also be made ahead of time and reheated in a skillet or air fryer to restore their crisp texture. This convenience makes them a favorite for meal planning and batch cooking.
Crispy Mashed Potato Pancakes are proof that leftovers can be just as exciting as the original meal. Their crunchy exterior, creamy interior, and endless flavor possibilities make them a comforting dish that appeals to both kids and adults. Whether served as a snack, side, or main course, these savory pancakes are sure to become a household favorite.
Ingredients
- 2 cups mashed potatoes cold, preferably leftover
- 1 large egg lightly beaten
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese optional
- 2 tablespoons green onions finely chopped
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 2 tablespoons butter for frying
- 1 tablespoon olive oil for frying
Instructions
- In a large bowl, combine the mashed potatoes, egg, flour, Parmesan cheese if using, green onions, salt, and black pepper. Mix until the mixture is well combined and holds together.
- Form the potato mixture into 8 small patties, about 1/2 inch thick. If the mixture is too sticky, lightly dust your hands with flour.
- Heat the butter and olive oil in a large skillet over medium heat until shimmering.
- Place the patties in the skillet and cook for 3 to 4 minutes per side, or until golden brown and crisp. Cook in batches if needed to avoid overcrowding.
- Transfer the pancakes to a plate lined with paper towels to drain briefly. Serve warm with sour cream, chives, or your preferred sauce.
Nutrition
These were okay but I think French fries are better. Just my opinion.
Yuck! Totally did not taste good. My kids didn’t even finish theirs. 👎
I’m sorry to hear that! Maybe your kids just didn’t like the texture? They are pretty crispy when done right.
Yup, tried this too and it was bland! Maybe I need to add more spices next time.
Yum, I added some bacon bits to mine and they turned out great! Definitely making again.
Potato pancakes?? I thought the recipe was for cakes like chocolate. Confused!
Honestly, pretty good. Mine stuck a little even though I dusted my hands—probably my mash was still a bit warm. Still tasted great and browned nicely.
These pancakes were so good! I never knew leftover mashed potatoes could taste this amazing. Definitely a 5!
I don’t know… mashed potatoes in a pancake? Sounds weird. I might skip this one.
Love them! Easy to make and my kids ate them all. Will be adding this to my recipe book!
Super easy comfort food. I served with sour cream and hot sauce and it was honestly better than I expected. The green onions add a fresh touch.
Yep, this is exactly the kind of easy comfort food I love. I tried it with sour cream and a little hot sauce too—surprisingly crispy. The green onions really do make it taste fresher.
Superb! Can’t believe I waited this long to try it. Made it with leftover potatoes from last night’s dinner. Yum!
Easy to make and delicious. Even my kids loved them! I added some bacon bits and it was awesome. 4 stars!
I dont get it, are these supposed to be sweet or savory? 🤔 Whatever, I tried it, it was alright.
Great recipe! I added bacon bits and it took it to the next level. Will make again!
I’m skeptical about this recipe. Mashed potatoes in pancake form? Sounds weird to me. 2 stars.
I thought the same at first, but they actually come out delicious! Give it a try, you might be surprised!
These potato pancakes are a game changer! So crispy and delicious. 😍
Totally agree! These pancakes are the best! I never thought leftover potatoes could taste this good! 😋
I tried making this, but they fell apart while cooking. What did I do wrong? I didn’t have Parmesan… could that be it?
Not having Parmesan definitely could affect the texture. Maybe try adding a bit more flour to hold them together next time!
I dunno, I never use cheese in mine and they come out fine. You might’ve overworked the mix or somethin’.
These pancakes are amazing! Super crispy and flavorful. Gotta try!
Kinda dry for me. Followed the recipe but not as crispy as I thought. 🤷♂️
Why do they call them pancakes? They look like fritters! Anyway, I tried them and they taste okay, but my family said they were too salty.
I agree with your family! They were a bit salty for me too. Maybe try less salt next time? But they do taste nice otherwise!
Honestly, 3-4 minutes per side sounds too short for me? I cooked longer and they were still good, but I wonder if “golden brown and crisp” depends heavily on the thickness.
Yeah, I get what you mean—3–4 minutes can be fast depending on how thick your patties are and how hot your pan runs. I usually do closer to 4–5 minutes when they’re thicker, and I wait until they release easily before flipping.
Made these with leftover potatoes and they came out super crispy. The Parmesan is a nice touch—felt like brunch food.
Yes! Leftover potatoes are the move—crispy edges every time. I love the Parmesan too; it really brings that brunch vibe.
I tried this but mine didn’t get super crispy… I think I used the wrong kind of mashed (more milk/watery). Maybe I should add more flour? Still tasty though.
Not gonna lie, I thought “pancake” was misleading. They’re more like potato patties, but hey, same idea and still delicious. Parmesan made a big difference.
Only 3-4 min per side? Seems short. I flipped them and they weren’t as brown as I wanted. Still edible though.
I hear you—3 to 4 min can be too fast depending on your heat and patty thickness. I usually go closer to 5-6 min per side and press them down gently so they brown.
I didn’t have Parmesan so I used extra cheddar. Turned out okay, but next time I’ll just do without cheese—felt like it browned too fast.
I used instant mashed potatoes (don’t judge). They weren’t as crispy, but the flavor was good. Would be better with truly cold leftovers.
Not bad, but the patties fell apart on me. I added extra flour and let the mix sit in the fridge for 20 minutes and that helped a lot.
Mine stuck to the pan a bit even though I used butter and oil. I think I overcrowded because they weren’t crisp when I flipped. Still ate them all 😅
meh. didn’t get crisp enough for me even after longer cooking. I think the egg amount could be off, not sure.
Ugh, sorry—yeah, 3–4 min/side isn’t always enough depending on how thick you made the patties and how wet the mashed potatoes are. Cold leftovers help, but if they were runnier or had extra butter/milk, they won’t crisp. I’d try adding a bit more flour (like +1–2 tbsp) and making the patties thinner. Also cook a little higher heat—just watch it so they don’t burn before crisping.
Pretty good, but mine stuck a bit to the pan even though I used oil. Next time I’ll make the patties slightly thinner and dust with a little more flour. Flavor is solid though.
I’m skeptical about the flour amount. 1/4 cup for 2 cups mash felt like it might be too much or too little depending on the potatoes, but it worked for me. Nice balance.
My first batch fell apart when I flipped them 😅. I think I needed more egg or less heat. Second batch—after I chilled the patties 10 minutes—was way better.
I liked the idea a lot, but mine stuck to the pan the first batch. Next time I’ll make sure the skillet is hot enough and maybe add a touch more flour to the mix.
These are a great idea but I messed up the measurements. I accidentally used 1/2 cup flour instead of 1/4 and they were kinda doughy. I’d try again with the correct amounts.
These were okay but mine got a little too thick/soft in the middle. Next time I’ll flatten them thinner and make sure the skillet is fully hot before cooking.
I love how simple this is. 8 patties is the perfect amount and they hold up well. My kid asked for seconds and didn’t even complain about the onions.
I love that it uses leftover mash. The Parmesan optional note is real though—skip it if you want mild, add it if you want salty goodness. Mine were golden and crunchy.
Not gonna lie, I was skeptical about turning mashed potatoes into pancakes. But the crispness is real. 10/10 snack
Mashed potato pancakes?? Hmm. I tried once and they turned to mush in the pan. Maybe mine were too wet—what kind of mashed potatoes do you mean (butter-heavy?) Also do you flip super often or just once?
I was skeptical too, but this actually makes sense—crispy outside, soft inside. I used leftover garlic mashed potatoes and they browned perfectly. Definitely making again!
Not bad, but I felt like 1/4 cup flour wasn’t enough for my mashed potatoes (they were pretty wet). I ended up adding another splash of flour and it got better.
Good call—mashed potatoes can vary a lot in moisture depending on how they were made. I’ve had the same issue; adding a bit more flour (or even a spoon of breadcrumbs) usually fixes the stickiness/wetness.
Very easy recipe. but i think 2 tbsp butter is too much? idk—mine got kinda greasy. Next time I’ll reduce and maybe drain on a rack instead of paper towels.
Agree. The recipe’s fine, but “greasy” sounds like not enough browning time or too much fat for your batch. Draining on a rack is a solid upgrade—paper towels sometimes just soak and soften.
Yeah, I’ve had that happen—2 tbsp butter can make them a bit greasy depending on your potatoes and how hot your pan runs. I usually do 1 tbsp butter + the olive oil and they still crisp up great.
Didn’t get that “crispy” vibe—more like pan-fried mashed potato cakes. Still edible, but I think my skillet wasn’t hot enough (or my butter burned?).
Made these with leftover mashed potatoes and they turned out super crispy on the outside! The Parmesan was a nice touch. I served with sour cream and chives and it felt restaurant-y.
For the frying step, my skillet got too hot and the outside burned before the middle crisped. Lowering to medium-low fixed it. Great recipe though.
These turned out so crispy on the outside! I used leftover garlic mashed potatoes and they were packed with flavor. Next time I’ll add a tiny bit more Parmesan for extra crunch.
Easy recipe, but I needed a bit more flour than 1/4 cup since my mash was wetter than I expected. Still tasted great though.
Mine turned out pale and not very crisp. I cooked 3-4 min each side but my pan wasn’t hot enough. Also overcrowded the skillet a bit.
Yeah that sounds like heat + crowding. If the pan isn’t properly shimmering hot, they’ll go pale and soft. I’d do smaller batches and wait until the fat is really hot before adding patties.
I’m skeptical about “2 cups cold mashed potatoes” being enough—mine seemed too wet, so I ended up adding extra flour until it held together. Still tasty, but definitely not foolproof unless you adjust.
Totally get that—“2 cups” depends a lot on how your mashed potatoes were made. If they were from watery leftover mash, it’ll need extra flour. Love that you adjusted instead of forcing it.
I tried this once and my mix was sticky too. I added a spoon of flour and it fixed it right away. The instructions saying “mix holds together” is basically the real key.
I followed it pretty closely, but my patties were a little crumbly. Adding an extra splash of mashed potato (like 2-3 tbsp) helped bind them. Still tasty!
I followed it exactly except I forgot the salt (oops). They tasted bland until I added more pepper and served with a salty sauce. Still decent.
I added a tiny bit of garlic powder and they were perfect. The patties held together way better than I expected for mashed potato cakes.
Huh I tried this once and my patties were still kinda mushy. Maybe I didn’t use enough flour? Also I didn’t add garlic powder… now I’m thinking I should’ve. 😅
Yes! Garlic powder is such a good move with potato cakes. Glad they stayed together—mine usually fall apart unless I chill the mash first.
My family called them “hashbrown pancakes” and asked for them again. I used cheddar instead of Parmesan because that’s what I had.
Aww that’s awesome—“hashbrown pancakes” is such a perfect name 😄 Love that you made them work with what you had. Cheddar definitely brings a nice salty, melty vibe!
Cheddar instead of Parmesan… wouldn’t that make it a bit greasy? Still, if your family asked for them again it must’ve been good. I’m tempted to try, but I’d probably use less butter. Also 8 patties seems like a lot—what size skillet do you use?
I burned the first batch because my pan was too hot (medium heat my butt lol). Second batch was perfect. Would make again.
Lol “medium heat my butt” 😂 but honestly that happens—glad the second batch turned out perfect! I’ve learned to wait for the skillet to really shimmer before cooking.
I burn stuff too, so I feel you. Maybe your pan runs hotter than mine. Do you think flipping sooner would help, or just lower the heat a lot?
These came out super crispy on the outside and soft inside—exactly what I was hoping for. Used leftover garlic mashed potatoes and they were even better.
Made these with leftover mashed potatoes and they came out super crispy on the outside. The Parmesan + green onions is a great combo. Definitely making again!
The instruction says 1/2 inch thick—mine was thicker and I had to cook longer. Still turned out tasty though. I served with sour cream + hot sauce.
Glad it still worked out! I’ve had that same issue when my patties end up a bit chunky—extra minutes are totally the fix. Sour cream + hot sauce sounds 🔥
I made them with instant mashed potatoes and it still worked! Not as good as real mashed potatoes, but the texture was good and they were fast.
This is basically latkes, right? Either way, it’s a solid comfort food and my kids actually ate it.
I followed it pretty closely, but mine were a little greasy. I think I should have cooked on slightly higher heat and drained longer. Still tasty though.
Okay but why is it called a pancake if it’s more like a patty? 😅 Still good. I used pepper jack instead of Parmesan (don’t judge) and it was kinda amazing.
These were kinda bland for me. I used the full salt amount but still needed more pepper/seasoning. Maybe serve with a flavorful sauce because plain they’re meh.
Really? Mine tasted great with just salt/pepper… but I also added a little extra parm and fried them a bit longer until darker. Maybe your skillet wasn’t hot enough?
Totally get that. I think the salt is doing less than it should—next time I’d bump the pepper and add garlic powder or a pinch of paprika. Also sour cream or a spicy mayo helps a lot.
Not gonna lie, I was skeptical about “pancakes” from mashed potatoes… but the golden crust is real. I added garlic powder and they were amazing.
I followed the steps exactly and they came out kind of bland. Also I used regular mashed potatoes not fully cold—maybe that’s why. Will try again with more seasoning.
That totally makes sense—cold mashed potatoes help the patties firm up and crisp better. If yours were a bit warm, the mix can be softer and taste a little muted. Next time, chill the mashed potatoes 30–60 min and don’t be shy with extra salt/pepper (or even garlic powder).
Regular mashed potatoes not fully cold could be it, yeah. I also learned that 1/2 tsp salt is kinda light depending on how bland the original mash was. Add a pinch more salt (and Parmesan if you didn’t) and they should pop more.
These came out super crispy on the outside and nice and soft inside. Used leftover garlic mashed potatoes and added a bit more green onion—would make again!
Honestly better than I expected. The egg + flour ratio feels right. Next time I’ll add garlic powder and maybe some smoked paprika.
Glad it worked out! Garlic powder + smoked paprika sounds like a perfect upgrade—almost like a hash brown vibe. 😄
Too salty for my taste—next time I’ll use less salt. Also, mine fell apart a little, maybe my potatoes were too warm.
Totally agree—mine was salty the first time too. I now start with like 1/4 tsp and add later. The “cold mashed potatoes” tip is key; if they’re warm they just don’t bind right.
One star because I burned the first batch and then got mad and just ate them anyway. Tasted good though, so… maybe 2 stars? 🙃
Might be a weird question but do you *need* cold mashed potatoes? I used warm and they were sticky like dough. I saved them with more flour but yeah…
So simple and honestly tastes fancy for something you can make from leftovers. The green onions give it that nice little bite.
Yes! Leftover mashed potatoes are underrated. The green onions totally make it taste more “fancy” than it has any right to 😄
Crispy potato pancake sounds amazing. I wish the instructions said whether to press them thinner—mine stayed kind of thick. Flavor is great.
I don’t have Parmesan so I used cheddar. It worked! The crust was crunchy and the middle was still fluffy. My kid asked for seconds 😅
Cheddar instead of parm… interesting. I feel like cheddar can get greasy, but if it was crisp then fair play. Did you use sharp or mild?
That’s awesome! Cheddar is such a good swap—glad the crust stayed crunchy and the middle stayed fluffy. Also love that your kid wanted seconds 😄
These came out super crispy on the outside and somehow soft inside. I used leftover potatoes that were a little salty already and just reduced the salt—perfect.