Mashed Potato Pancakes are a delicious way to repurpose leftover mashed potatoes. I love how they turn simple ingredients into a crispy, golden treat. They are quick to prepare and perfect for any meal.
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Mashed potato Pancake recipe
Mashed Potato Pancakes are a delicious and creative way to use up leftover mashed potatoes. They are crispy on the outside, soft and fluffy on the inside. They make a fantastic side dish, snack, or even breakfast item.
Mashed potato pancakes don’t use shredded raw potatoes like the traditional potato pancakes. They use mashed potatoes instead. This creates a delicate texture.
The mashed potatoes are mixed with cheese, flour, and eggs to form a batter. The mixture is then pan-fried until golden and crispy. They are often served with toppings or dips like sour cream, applesauce, or chives.
Here’s how to make the mashed potato pancakes:
Mashed Potato Pancakes
Ingredients
- 2 cups cold mashed potatoes leftover works best
- 1 large egg beaten
- 1/4 cup all-purpose flour or more if needed
- 1/4 cup shredded cheese cheddar, mozzarella, or Parmesan
- 2 tablespoons green onions chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 2 tablespoons butter or neutral oil for frying
Instructions
- In a mixing bowl, combine mashed potatoes, beaten egg, flour, cheese, green onions, garlic powder, salt, and black pepper.
- Mix well until a dough-like consistency forms. If the mixture is too wet, add a bit more flour.
- Scoop about 2 tablespoons of the mixture and form into small patties, about 1/2 inch thick.
- Heat butter or oil in a large skillet over medium heat. Place the potato patties in the pan and cook for about 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a plate lined with paper towels to absorb excess oil.
- Serve warm with sour cream, applesauce, or a dollop of Greek yogurt.
Nutrition
SIMILAR RECIPES
Pairing suggestions
Mashed potato pancakes can be served with a variety of foods, suitable for breakfast, lunch, or dinner. They can be a savory side dish or appetizer.
- Lunch/Dinner Pairings
- Grilled Chicken balances the hearty pancakes.
- Roasted Vegetables add a healthy, flavorful side with a mix of textures.
- Beef Stew complements the pancakes, making it a comforting meal.
- Smoked Salmon adds a luxurious, savory touch that elevates the dish.
- Breakfast Pairings
- Bacon is a great choice. It complements the creamy texture of the pancakes.
- Fried Eggs contrast the flavors and add richness.
- Sausage’s savory, spiced flavor pairs wonderfully with the mild taste of potato pancakes.
- Creamy avocado adds a fresh, buttery contrast to the crispy pancakes.
- Side Dishes
- Pickles’ tangy flavor cuts through the richness of the pancakes.
- Coleslaw adds a tangy, crunchy contrast to the soft and crispy pancakes.
- Garlic Butter Green Beans complement the dish.
- Toppings and Dips
- Sour Cream enhances the creamy texture of the pancakes.
- Applesauce contrasts with the savory pancakes, especially popular in Eastern European cuisine.
- Chives or Green Onions add a fresh, oniony bite for extra flavor.
- Cheese Sauce pairs perfectly with the crispy pancakes.
Variations
Here are some variations for mashed potato pancakes:
- Sweet Potato Pancakes
- Use mashed sweet potatoes instead of regular potatoes.
- Season them with cinnamon, nutmeg, and brown sugar.
- Drizzle maple syrup on top.
- Serve for breakfast or brunch.
- Zucchini and Corn Fritters
- Use grated zucchini and corn in the summertime.
- Stir in fresh herbs like parsley or cilantro for freshness.
- Serve as a side dish or appetizer.
- Cauliflower and Broccoli Patties
- Use grated cauliflower and broccoli instead of potatoes.
- Add garlic powder, onion powder, and paprika as seasoning.
- Drizzle avocado aioli on top for creaminess.
- Gluten-Free Option
- Use gluten-free flour blend or almond flour.
- This replaces all-purpose flour.
- Cheesy Mashed Potato Pancakes
- Add 1/2 cup shredded cheddar cheese (or your favorite cheese) to the mashed potato mixture.
- Sprinkle extra cheese on top while frying for a gooey, melty center.
- Loaded Pancakes
- Mix in cooked bacon bits, chopped green onions, and a dollop of sour cream into the potato mixture.
- Top with extra sour cream and chives after frying.
- Spicy Versions
- Mix in chopped jalapeños, cayenne pepper, or hot sauce for a spicy kick.
- Serve with a cooling dip like ranch or sour cream.
- Veggie-Packed Pancakes
- Fold in grated zucchini, carrots, or spinach for added nutrition and color.
- Squeeze out excess moisture from the veggies before mixing to keep the pancakes crispy.
- Breakfast Style
- Mix in crumbled cooked sausage or diced ham for a hearty breakfast option.
- Top with a fried egg and a drizzle of hot sauce.
- Crispy Panko-Coated Pancakes
- After shaping the pancakes, coat them in panko breadcrumbs for an extra crispy exterior.
- Pan-fry or bake until golden brown.