Mashed Potatoes for Breakfast…yes please!
Mashed potatoes are one of the ultimate comfort foods. And they are so easy to make!
Side note–have you tried these Instant Pot Mashed Potatoes? SO simple and delicious.
But, as great as mashed potatoes are, eating them for days as leftovers… not so much.
So, what do you do when you have a big container of uneaten mashed potatoes to use up?
Well, I’m here to tell you that mashed potato pancakes are where it’s at!
It’s so simple to throw together a few pantry staples with this classic, creamy side dish to get irresistibly fluffy, crispy, and cheesy potato pancakes.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Oil. Opt for avocado or olive oil for the best results. You can use butter or vegetable oil if you prefer.
- Mashed potatoes. You can make Instant Pot Mashed Potatoes, opt for a store-bought kind, or even use an instant variety! Remember, whatever the potatoes are seasoned with will come through in your pancakes.
- Flour. Either all-purpose or a gluten-free 1-to-1 blend will work great!
- Egg. A large egg is whisked to bind the pancakes together. If needed, you can use a flax egg.
- Cheese. Shredded cheddar cheese is called for in this recipe, but you could choose a different type, like Parmesan cheese, if you prefer, or leave it out completely.
- Green onions. Finely chopped green onions or chives add fresh flavor to these pancakes.
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Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the mashed potatoes.
You can either make these Instant Pot Mashed Potatoes, use your favorite stovetop mashed potatoes recipe, or even opt for store-bought or instant potatoes.
Be sure the potatoes are cooled before the next step, though.
Pro Tip: Use up your leftover mashed potatoes with this recipe!
Mix the batter.
Combine the mashed potatoes, flour, cheese, egg, green onions, salt, and pepper in a large bowl. Use a spatula to stir the potato mixture.
Since mashed potato recipes can vary in creaminess, you may need to add a bit more flour. Only add a few tablespoons at a time until you get a consistency that isn’t sticking to your spatula anymore.
Shape the pancakes.
Place flour in a shallow dish, then scoop ¼-cup portions of batter and lightly coat each with flour. Shake off excess and shape into 3–4 inch patties about ½ inch thick, using your hands or a spatula to smooth the edges.
Fry them up.
Heat oil in a large skillet over medium-high, then cook 5–6 pancakes at a time in a single layer for 4–5 minutes per side, until golden. Serve warm with sour cream and green onions.
FAQs
Your pancakes could be falling apart for a few different reasons. First, your mashed potatoes might have been too loose or runny. Or, you didn’t add enough flour or eggs to the batter. Finally, undercooking the potato pancakes can lead to them falling apart.
Potato pancakes and latkes are quite similar. They are both made with a base of potato and eggs, however latkes also have baking powder, matzo meal, and often milk.
Potato pancakes are delicious with a variety of things. Top them with sour cream and serve alongside bacon or your favorite protein. You also can top these with fresh herbs, like parsley, thyme, or even dill.
Keep leftover potato pancakes in an airtight container in the refrigerator for up to 4 to 5 days. Potato pancakes can be frozen raw or cooked and tightly wrapped for up to 6 months.
What to serve with it?
You can pair any of these dishes with mashed potato pancakes for a filling and delicious meal.
Air Fryer Eggs, Instant Pot Hard Boiled Eggs, and Egg White Bites are great as an egg side. Of course, you can’t go wrong with Air Fryer Bacon.
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Leftover Mashed Potato Pancakes
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Ingredients
- 2 cups prepared mashed potatoes
- 1 cup all-purpose flour divided
- 1 whisked egg
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped chives or green onions
- ½ teaspoon salt
- Pinch black pepper
- 2-4 tablespoons avocado oil
Instructions
- Add the potatoes to a large bowl along with ½ cup of flour, cheese, egg, green onions or chives, salt, and black pepper. Mix this all together with a spatula until well combined. Depending on how thick or creamy your potatoes originally were, you may need to add a bit more flour. Add a couple of tablespoons at a time until you get to a consistency that is no longer completely sticking to your spatula.2 cups prepared mashed potatoes, 1 cup all-purpose flour, 1 whisked egg, ½ cup shredded cheddar cheese, 2 tablespoons chopped chives, ½ teaspoon salt, Pinch black pepper
- Using a measuring cup, scoop out ¼-⅓ cup of the batter. Add it to a medium-sized shallow bowl that has 1/2 of a cup of flour in it. Sprinkle a bit of flour on top, pat the dough down a little, and then flip it over to completely coat it. Shake off any excess flour and shape it into a patty that is roughly 3-4 inches wide and ½-inch thick. Repeat this with the remaining batter until they’re all covered.
- If you’d like to make a more perfectly round shape, place the patties on a plate and use the tip of a spatula to smooth up the edges and flatten the tops.
- Place a large non-stick or ceramic skillet over medium heat along with 2 tablespoons of a mildly flavored oil such as avocado oil. Once sizzling, add 5-6 potato pancakes in a single layer, making sure none of them are touching.2-4 tablespoons avocado oil
- Cook the pancakes for 4-5 minutes per side, or until they puff up slightly and turn a gorgeous golden color.
- Serve the potato pancakes immediately with a dollop of sour cream and additional chopped green onions or chives. Enjoy!
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Notes
- Texture: The looser your mashed potatoes, the harder it will be to get them to stay together.
- Seasoning: Whatever your mashed potatoes are seasoned with will come through in the pancakes.
- Flour: Add the flour in small increments until you get the consistency you’d like.
- Temperature: Do not let the oil get too hot or the outsides will burn before the insides can cook.
- Toppings: These pancakes are delicious in so many ways, but don’t forget the sour cream and chives!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Potato Recipes
Potatoes are one of the most versatile foods, try one of these recipes next.
Duchess Potatoes
1 hr 10 mins
Melting Potatoes
1 hr
Potato Gnocchi
1 hr 30 mins
Cheesy Hasselback Potato Recipe
1 hr 30 mins
