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Pancakes made with mashed potatoes are savory and flavorful.
5 from 1 vote
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Leftover Mashed Potato Pancakes

Mashed Potato Pancakes are the perfect way to use up Thanksgiving leftovers! It is surprisingly easy to mix mashed potatoes with flour, egg, cheese, and seasonings and cook them up in a skillet.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 pancakes
Calories 138 kcal

Ingredients

  • 2 cups mashed potatoes prepared
  • 1 cup flour divided, can use a gluten-free 1-to-1 blend
  • 1 large egg whisked
  • ½ cup cheddar cheese shredded
  • 2 Tbsp. green onions or chives finely chopped
  • ½ tsp. salt to taste
  • Pinch black pepper
  • 2-4 Tbsp. oil

Instructions

  1. 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. 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.
  3. 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.
  4. 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.
  5. Cook the pancakes for 4-5 minutes per side, or until they puff up slightly and turn a gorgeous golden color.
  6. Serve the potato pancakes immediately with a dollop of sour cream and additional chopped green onions or chives. Enjoy!

Recipe Video

Recipe Notes

Meal Prep and Storage

  • To Prep-Ahead: This recipe is perfect to use with leftover mashed potatoes made a day or two before. You can also shred fresh cheese up to 3 to 4 days in advance, as well. If you prefer, you can even make the pancakes ahead of time and leave them in the fridge for up to 3 days.
  • To Store: Keep leftover potato pancakes in an airtight container in the refrigerator for up to 5 to 6 days.
  • To Freeze: Potato pancakes can be frozen tightly wrapped raw or cooked for up to 6 months.
  • To Reheat: Warm these pancakes back up in a skillet over medium heat for a few minutes.

Nutrition Facts
Leftover Mashed Potato Pancakes
Amount Per Serving
Calories 138 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 22mg7%
Sodium 151mg7%
Potassium 142mg4%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 82IU2%
Vitamin C 10mg12%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.