Delicious Leftover Mashed Potato Pancakes

Turn yesterday's spuds into today's star with these golden, crispy potato pancakes. I stumbled on this kitchen trick when facing loads of holiday leftover potatoes, and now I actually make extra mashed potatoes just so I can whip up these tasty treats the next day.

I once made these for a weekend get-together and my friends couldn't believe they came from leftover potatoes. They've now turned into our day-after-Thanksgiving breakfast tradition that everyone looks forward to even more than the holiday feast itself.

What You'll Need

• 3 cups cold leftover mashed potatoes: forms the starchy foundation that turns wonderfully crisp when fried
• 2/3 cup shredded cheddar cheese: gives rich flavor and helps everything stick together
• 2 Tablespoons chopped scallions: adds a fresh pop of flavor and pretty green color
• 1 egg lightly beaten: acts as the glue that keeps your pancakes intact
• 1/2 cup plus 3 Tablespoons all-purpose flour: split between the batter and coating to build structure
• Vegetable oil: for frying to create that mouthwatering golden crust
• Sour cream: offers a cool, creamy contrast when served with hot pancakes

How To Make Them

Mix your ingredients:

Stir together the cold potatoes, cheese, scallions, egg and 3 tablespoons flour in a big bowl until everything's well combined. Your mix should stick together when pressed but shouldn't feel too sticky. As the pancakes cook, the cheese will melt and create yummy pockets throughout.

Shape into cakes:

Split the mixture into 12 equal parts with your hands. First roll each piece into a ball for consistent sizing, then gently press down to make 1/2 inch thick pancakes. Going slowly helps prevent edges from cracking and makes sure they'll cook evenly.

Coat with flour:

Put the remaining 1/2 cup flour in a shallow bowl. Lightly dust each pancake on all sides with flour. This coating helps them get crispy and keeps them from sticking to the pan when cooking.

Fry until crispy:

Heat 3 to 4 tablespoons of oil in a large pan over medium heat until it shimmers but doesn't smoke. Cook in small batches of 3 to 4 pancakes, giving them 3 to 4 minutes per side until they're golden brown. Don't flip too soon - they need time to form a proper crust.

Finish and serve:

Move cooked pancakes to a paper towel-lined plate and sprinkle with salt right away while they're hot. Serve warm with a spoonful of sour cream on top and extra chopped scallions for freshness and a pretty look.

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My favorite twist is adding a bit of smoked paprika to the potato mix. This tiny change brings a wonderful smoky taste that reminds me of my grandma's cooking. She used to make potato pancakes from scratch, but I think she'd approve of my shortcut version!

Keeping and Warming Up

You can keep cooked pancakes in a sealed container in the fridge for up to 3 days. Don't use the microwave to reheat them - they'll get mushy. Instead, put them on a baking tray in a 350°F oven for 10-12 minutes until they're hot and crispy again. They won't be quite as amazing as fresh ones, but they're still pretty tasty.

Change Up The Flavors

This basic recipe works with whatever you've got in your kitchen. Try mixing in cooked bacon pieces, swap in smoked gouda or pepper jack cheese, or add fresh herbs like dill or parsley. Want some heat? Mix in a spoonful of chopped jalapeños or a few dashes of hot sauce before shaping your pancakes.

Beyond Sour Cream Toppings

Sour cream is the traditional topping, but these potato cakes taste great with many other options. Try applesauce for a sweet-savory combo, or top with a fried egg for extra protein at breakfast. For fancy appetizers, make mini pancakes topped with smoked salmon and a tiny bit of crème fraîche.

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Common Recipe Questions

→ Can I use instant mashed potatoes for this dish?

You can definitely use instant potatoes but make sure they're thick enough to form proper pancakes. Add a bit more flour if they seem too runny.

→ What cheese works best for these pancakes?

Cheddar shreds work wonderfully but feel free to try grated Parmesan or even shredded mozzarella for different flavor notes.

→ Can I bake instead of frying the pancakes?

Absolutely. Just put them on a greased cookie sheet and cook at 400°F (200°C) for about 20–25 minutes, making sure to flip them halfway through.

→ How do I store leftover pancakes?

Keep them in the fridge in a sealed container for up to 3 days. Warm them up in a pan or oven to get them crispy again.

→ What can I serve with these pancakes?

They go great with a spoonful of sour cream, some applesauce, or a simple green salad on the side.