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Mashed Potato Pancakes with a dollop of Greek yogurt

Mashed Potato Pancakes

Crispy, golden mashed potato pancakes made with leftover mashed potatoes, eggs, and flour. Perfect for breakfast or a savory snack!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Snack
Cuisine American, European
Servings 4

Nutrition

Calories: 220kcalCarbohydrates: 28gProtein: 6gFat: 10gSodium: 350mgFiber: 2gSugar: 2g

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.
Keyword homemade break, homemade pancake, pancake recipe, quick breakfast
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