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!
I don’t get how people like these pancakes. They just taste like fried potatoes, what’s the big deal?
My kids love these! I call them potato cakes and they devour them! 👍
That sounds amazing! I’ll have to try this with my kids too! 😊
Good idea using leftover mash. Mine browned a bit too fast because my pan ran hot, but I just lowered the heat and they were fine.
Yes!! Pancakes with leftover mash are the best—mine always come out super crispy when I keep the heat at medium like you said.
I tried this once and I think my flour was too much? They didn’t really brown, just got kinda pale… maybe the pan wasn’t hot enough. Still tasted good tho.
Yum! I added some cheese into the mix and it was a hit with my family!
Not sure about the 1/4 cup scoop—mine were huge and took longer than 3-4 min. Also, mine kinda stuck even with oil.
Good catch! 3–4 min is definitely “average” time—if the pancakes are thick they’ll need longer. Also if your scoop was bigger than 1/4 cup, that would explain the slow cook and sticking.
Meh. I thought they’d be better. Kinda bland, ended up adding ketchup.
I totally get that! I seasoned mine with garlic powder and it made a huge difference. Maybe try that next time!
Mashed potato pancakes?? Sounds weird but I’m into it. Gonna try with bacon bits maybe.
These pancakes are the best way to use leftover mashed potatoes! So crispy and delicious! 😍
Mashed potatoes in pancakes?? That’s not how pancakes work! LOL.
So easy to make! I added cheese to the mix and they were the best. Yum!
Adding cheese sounds amazing! I’m gonna try that next time.
These came out super crispy on the outside and tender inside. I used leftover mashed potatoes and added a little extra pepper—10/10.
Could you add more spices or something? They tasted kinda bland to me.
I agree! A little garlic powder or paprika could really kick it up a notch!
But it’s supposed to be simple, right? Maybe you just need to add your own spices!
Why would you mix mashed potatoes with pancake batter? Sounds weird!
Super easy to make! Great for breakfast or a quick snack. I’ll be making these again!
These are fantastic! I made them with leftover potatoes and they turned out crispy and delicious. Definitely a keeper!
I tried making these, but they fell apart. I must’ve missed something… 😩
I messed up the recipe and threw in some hot sauce. It was a disaster but they still taste alright!
Hot sauce? That’s brave! I kinda wanna try it now! 😂
Sounds like you just made a new recipe on accident! Not sure how hot sauce would work, though.
Super yummy! We had them for breakfast and they were a hit, family loved it. 👍
Waaaaaay too much mixing required. My arms are sore just from trying to incorporate everything. Not for the faint of heart!
Not bad but my kid didn’t like em too much. I guess they are an adult flavor?
I get what you mean! Kids can be picky. Maybe try adding some cheese or spices next time?
These turned out way crispier than I expected—great way to use leftover mash. I added a little garlic powder and they were awesome.
Ooh garlic powder is a great idea. I’m always trying to jazz up leftovers—glad these came out crispy for you!
I followed the steps but the mixture wouldn’t really hold together for me. Maybe my mashed potatoes were too wet? Added more flour and it worked.
3-4 minutes each side seems too short to me. I cooked longer and they were finally crispy. Worth it if you’re patient.
I followed the recipe pretty much exactly, and they held together nicely. Love the green onion flavor—feels like a comfort food upgrade.
Mine stuck to the pan at first even though I used oil. After that I adjusted heat lower and it got better. Tastes great though.
Easy and good.
Pretty good! Mine were a bit soft in the middle, but still tasty. I think next time I’ll flatten them thinner and let them cook a touch longer.
Could be just my potatoes, but the mixture didn’t really “hold its shape.” I had to add extra flour. Still ended up yummy.
Honestly, I thought this would be bland. But the salt/pepper + green onion makes it flavorful. I’d make again.
Not gonna lie, I was skeptical about potato + flour pancakes, but they’re legit. The outside got nicely browned.
I tried these and they came out a lil bland for me, so next time I’m adding garlic powder or maybe more salt. Still tasted good though.
Same! I thought potato + flour would be weird, but the browning is the proof. Crispy on the outside is hard to pull off—nice.
I didn’t have green onions, so I used chopped chives—worked fine. Next time I’ll try adding cheese inside.