Description
These Mashed Potato Pancakes are golden and crispy on the outside with a creamy, cheesy inside. A brilliant way to use up leftover mashed potatoes, they’re quick to make, deeply satisfying, and perfect for any time of day.
Ingredients
2 cups cold mashed potatoes
1 large egg
1/4 cup all-purpose flour
1/2 cup shredded cheddar cheese
2 tablespoons chopped chives or green onions
1/4 teaspoon garlic powder
Salt and black pepper to taste
2 to 3 tablespoons vegetable oil or butter
Instructions
1. In a large mixing bowl, combine the mashed potatoes, egg, flour, cheese, chives, garlic powder, salt, and pepper. Mix well.
2. Scoop about 2 tablespoons of the mixture and form into 1/2 inch thick patties.
3. Heat a non-stick skillet over medium heat and add oil or butter.
4. Fry pancakes in batches for 3–4 minutes per side until golden and crispy.
5. Transfer cooked pancakes to a paper towel-lined plate or cooling rack.
6. Repeat with the remaining mixture, adding more oil as needed.
7. Serve hot with sour cream, herbs, or your favorite dip.
Notes
Use leftover mashed potatoes that are cold for best results.
Adjust flour if mixture is too loose.
Test cook one pancake to check consistency and flavor before making the full batch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Appetizer, Snack
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: mashed potatoes, pancakes, leftovers, crispy