Mashed Potato Pancakes are a crispy, golden delight that transform leftover mashed potatoes into a flavorful, satisfying dish. Crunchy on the outside and tender on the inside, these pancakes are perfect as a side, snack, or even a light meal. They combine the creamy texture of mashed potatoes with a savory, slightly crisp exterior, making them irresistibly comforting and versatile.
To make them, leftover or freshly prepared mashed potatoes are mixed with eggs, a bit of flour, and seasonings such as salt, pepper, and optional herbs like chives or parsley. This mixture is shaped into small patties and pan-fried in butter or oil until golden brown. The result is a delicious contrast of textures: a crisp, lightly browned surface with a soft, creamy interior that melts in your mouth.
Mashed Potato Pancakes are highly adaptable. Cheese, such as cheddar or Parmesan, can be added to the batter for a richer, indulgent flavor, while finely chopped onions or garlic add depth and aromatic appeal. They pair beautifully with sour cream, homemade applesauce, or a dollop of Greek yogurt, enhancing both taste and presentation. For a heartier version, cooked bacon or smoked salmon can be incorporated, turning them into a satisfying brunch or appetizer.
These pancakes are not only tasty but also practical. They are an excellent way to use leftover mashed potatoes, reducing food waste while creating a fresh, flavorful dish. They can be served hot right from the pan or kept warm in the oven until ready to enjoy.
Mashed Potato Pancakes prove that simple ingredients can become something extraordinary. Every bite delivers a comforting combination of creamy potatoes, savory seasoning, and crispy perfection, making them a crowd-pleasing favorite. Whether served as a side dish for dinner, a brunch treat, or a snack for gatherings, they are a versatile and delicious way to elevate mashed potatoes into a golden, satisfying experience.
Ingredients
- 2 cups mashed potatoes leftover or freshly made
- 1 large egg lightly beaten
- 1/2 cup all-purpose flour
- 1/4 cup green onions chopped
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil for frying
Instructions
- In a large bowl, combine mashed potatoes, beaten egg, flour, chopped green onions, salt, and black pepper.
- Mix until all ingredients are well incorporated and the mixture holds its shape when formed into a ball.
- Heat vegetable oil in a skillet over medium heat.
- Scoop about 1/4 cup of the potato mixture and shape it into a pancake, then place it in the hot skillet.
- Cook pancakes for 3-4 minutes on each side until golden brown and crispy.
- Remove and drain on paper towels. Serve warm.
Nutrition
I dunno, they didn’t turn out like I thought. They were too mushy, maybe I added too much potato?
Um, why do we need green onions? They just make it taste like salad. No thanks.
Green onions add a nice flavor! It’s not just salad vibes, trust me.
I think they’re not needed. Just mashedd potatoes are good enough.
This took me back to grandma’s kitchen! Love this recipe, will be making it again for sure!
Really easy to make! Just throw everything together! Taste great with some sour cream on top!
These are amazing! I whipped them up for a quick lunch and my kids loved them. Definitely a keeper!
Mashed potatoes and pancakes? Sounds weird to me, but I gave it a shot. It was… okay, I guess.
I actually loved it! The mashy pancakes were so good. I added some cheese in mine. Yum!