Mashed potato pancakes have become my go-to solution for transforming humble leftovers into something truly special. I remember one particularly hectic Tuesday evening when I discovered a container of cold mashed potatoes in the fridge. Instead of letting them go to waste, I decided to experiment, and what emerged was pure magic! These aren’t just any potato pancakes; they’re crispy on the outside, incredibly creamy on the inside, and bursting with savory flavor. This easy leftover mashed potato pancakes recipe is a game-changer for busy weeknights or weekend brunches. Get ready to fall in love with your leftovers. Let’s get cooking!
Why You’ll Love This Mashed Potato Pancakes
These aren’t just any potato cakes; they’re a culinary revelation born from your fridge!
- Transforms leftovers into a gourmet dish.
- Incredibly easy to make, perfect for beginners.
- Achieves a delightful crispy exterior and tender interior.
- Versatile enough for breakfast, lunch, or a satisfying side dish.
- Quick prep time means dinner is on the table fast.
- A fantastic way to reduce food waste and save money.
- These easy mashed potato pancakes are a crowd-pleaser for all ages.
- You’ll adore the irresistible crunch of these crispy mashed potato pancakes.
Ingredients for Mashed Potato Pancakes
This simple potato pancake recipe mashed potatoes relies on just a few pantry staples to turn your leftovers into golden perfection. Using chilled mashed potatoes is key for the best texture, as they hold their shape better.
- 2 cups cold mashed potatoes – make sure they’re firm and chilled for easy shaping
- 1 large egg – acts as a binder to hold everything together
- ½ cup shredded cheddar cheese – adds a wonderful savory flavor and helps with crisping
- ¼ cup all-purpose flour – just enough to bind without making the pancakes heavy
- 2 tablespoons chopped green onions or chives – for a fresh, oniony bite
- Salt and black pepper to taste – essential for bringing out all the flavors
- 2 tablespoons vegetable oil or butter for frying – for achieving that perfect golden crust
How to Make Mashed Potato Pancakes
Transforming cold mashed potatoes into delicious pancakes is surprisingly simple. This method ensures you get that perfect balance of crispy outside and creamy inside, a true testament to how versatile leftovers can be. Get ready to master the art of making potato cakes from mashed potatoes!
- Step 1: In a large bowl, combine the cold mashed potatoes, egg, shredded cheese, flour, and chopped green onions. Season generously with salt and pepper to taste. Mix everything thoroughly with a spoon or your hands until it’s well combined and the mixture holds its shape. If it seems a bit too loose, don’t worry! Just add a little more flour, about one tablespoon at a time, until it’s firm enough to form into patties.
- Step 2: Scoop about ¼ cup of the potato mixture for each pancake. Gently shape the mixture into a round patty, about ½ inch thick. I like to make mine slightly flattened so they cook evenly.
- Step 3: Heat 2 tablespoons of vegetable oil or butter in a large skillet over medium heat. You want the pan hot enough so the pancakes sizzle immediately, but not so hot that they burn before cooking through.
- Step 4: Once the oil is shimmering, carefully place the formed pancakes into the skillet. You might need to do this in batches to avoid overcrowding the pan, which can lower the temperature and make them greasy instead of crispy. Gently flatten each patty slightly with a spatula as they start to cook.
- Step 5: Cook for about 3 to 4 minutes per side. You’re looking for a beautiful, deep golden-brown color and a satisfyingly crispy texture. Listen for that gentle sizzle – it’s the sound of perfection! This is a crucial part of learning how to fry mashed potato pancakes properly.
- Step 6: Once perfectly golden and cooked through, transfer the pancakes to a plate lined with paper towels. This step is important to drain any excess oil, ensuring they stay wonderfully crispy.
- Step 7: Serve these delightful mashed potato pancakes hot right away. They are absolutely divine fresh from the skillet!
Pro Tips for the Best Mashed Potato Pancakes
To ensure your mashed potato pancakes are a resounding success, a few key tips can elevate them from good to absolutely spectacular. These little tricks are my secret weapons for consistently delicious results.
- Always use cold, firm mashed potatoes. If your leftovers are soft, chilling them in the fridge for at least 30 minutes, or even overnight, makes a huge difference in how well they hold their shape.
- Don’t overcrowd the pan when frying! Give each pancake enough space so they get nice and crispy without steaming. This is essential for achieving that perfect golden crust.
- For an extra layer of flavor and texture, consider adding a pinch of garlic powder or a dash of paprika to your potato mixture. You can learn more about common pantry spices to enhance your cooking.
- Make sure your oil or butter is properly heated before adding the pancakes. A good sizzle indicates the pan is ready.
What’s the secret to perfect mashed potato pancakes?
The real secret to the best mashed potato pancake recipe lies in using cold, firm mashed potatoes and not overcrowding the pan. This allows each pancake to develop a beautiful, crispy exterior while staying tender inside.
Can I make mashed potato pancakes ahead of time?
Yes, you can form the patties ahead of time! Prepare the mixture and shape the pancakes up to 24 hours in advance. Store them in a single layer on a parchment-lined plate or baking sheet, covered tightly with plastic wrap, in the refrigerator before frying.
How do I avoid common mistakes with mashed potato pancakes?
The most common mistake is using warm mashed potatoes, which leads to mushy pancakes. Also, resist the urge to flip them too early; let them develop a good crust before turning. For more tips on avoiding cooking mishaps, check out these kitchen hacks.
Best Ways to Serve Mashed Potato Pancakes
These versatile mashed potato pancakes are a fantastic canvas for so many delicious pairings. They’re perfect as a hearty breakfast alongside a fried egg and some crispy bacon, or as a savory lunch option. For a delightful dinner side, imagine them served with a dollop of sour cream and chives, or even paired with some roasted chicken or a fresh green salad. If you’re looking for a truly comforting meal, try them topped with a little extra cheese – perhaps some melted cheddar or a sprinkle of parmesan. These potato pancakes with cheese and mashed potatoes create a wonderfully cheesy, satisfying bite that everyone will love.
Nutrition Facts for Mashed Potato Pancakes
Creating these delicious mashed potato pancakes is a fantastic way to repurpose leftovers, and knowing their nutritional profile helps you enjoy them guilt-free. These figures are per pancake, assuming the recipe yields about 6-8 servings.
- Calories: 150 kcal
- Fat: 8g
- Saturated Fat: 3g
- Protein: 5g
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 1g
- Sodium: 200mg
Nutritional values are estimates and may vary based on specific ingredients used, especially the type of mashed potatoes and cheese. For more information on general nutrition, you can explore resources on food and nutrition.
How to Store and Reheat Homemade Mashed Potato Pancakes
The beauty of these delightful mashed potato pancakes is that they store and reheat wonderfully, making them perfect for meal prep. Once cooked, let them cool completely on a wire rack. This step is crucial to prevent sogginess when storing. For refrigeration, place the cooled pancakes in an airtight container, separated by parchment paper to prevent sticking. They’ll stay delicious in the fridge for about 3 to 4 days. If you want to keep enjoying these tasty treats longer, freezing is a great option. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. This ensures you always have a batch of these fantastic potato cakes from mashed potatoes ready to go.
When it’s time to reheat, you have a few excellent options. For the crispiest results, I love using a skillet over medium heat with a little oil or butter, just like when you first cooked them. They’ll be ready in about 3-5 minutes per side. An oven or toaster oven set to 375°F (190°C) also works beautifully, taking around 10-15 minutes. For a quick fix, the air fryer at 350°F (175°C) for about 5-7 minutes will bring them back to life, maintaining that satisfying crispness.
Frequently Asked Questions About Mashed Potato Pancakes
What are mashed potato pancakes?
Essentially, what are mashed potato pancakes? They are savory patties made from cooked mashed potatoes, mixed with binders like egg and flour, and often enhanced with cheese and seasonings. They are then pan-fried until golden brown and crispy, making them a fantastic way to repurpose leftovers.
Can I use different types of mashed potatoes?
Absolutely! While cold, firm mashed potatoes work best for shaping, you can often adapt. If your mashed potatoes are very soft or creamy, you might need to add an extra tablespoon or two of flour or a bit more cheese to help them hold their form when frying.
What’s the best way to make mashed potato fritters?
To achieve the best mashed potato fritters, focus on creating a mixture that’s firm enough to shape without falling apart. Cold potatoes are key. When frying, ensure your oil is hot enough to create an immediate sizzle, and don’t overcrowd the pan. This allows each fritter to get wonderfully crispy on all sides.
Are these the same as potato latkes?
While both are potato-based fried cakes, traditional potato latkes are made from grated raw potatoes, giving them a different texture. These mashed potato pancakes use cooked mashed potatoes, resulting in a creamier interior and a typically simpler preparation.
Variations of Mashed Potato Pancakes You Can Try
Once you’ve mastered the basic recipe, get creative with these delicious variations! These ideas are perfect for making your mashed potato patties recipe uniquely yours.
- Cheesy Garlic Herb: Add 2 cloves of minced garlic and 1 tablespoon of mixed fresh herbs (like parsley, chives, and dill) to the base mixture. Swap cheddar for Gruyere or Parmesan cheese for an even richer flavor.
- Spicy Bacon Cheddar: Fold in ½ cup of crumbled cooked bacon and a pinch of cayenne pepper or a diced jalapeño for a kick. This makes for incredibly flavorful potato griddle cakes from mashed potatoes.
- Sweet Potato Twist: Substitute half of the mashed potatoes with mashed sweet potatoes for a subtly sweet and colorful pancake. A touch of cinnamon or nutmeg can enhance this variation beautifully.
- Air Fryer Crisps: For a lighter take, prepare the patties as usual and cook them in an air fryer at 375°F (190°C) for about 10-12 minutes, flipping halfway through, until golden and crisp.
Mashed Potato Pancakes: Best Crispy Leftover Recipe
- Total Time: 25 minutes
- Yield: 6-8 pancakes 1x
- Diet: Vegetarian
Description
Transform leftover mashed potatoes into delicious, crispy mashed potato pancakes. These golden-brown delights are crispy on the outside and creamy on the inside, perfect for breakfast, lunch, or a side dish.
Ingredients
- 2 cups cold mashed potatoes
- 1 large egg
- ½ cup shredded cheddar cheese
- ¼ cup all-purpose flour
- 2 tablespoons chopped green onions or chives
- Salt and black pepper to taste
- 2 tablespoons vegetable oil or butter for frying
Instructions
- In a large bowl, combine the cold mashed potatoes, egg, shredded cheese, flour, and chopped green onions. Season with salt and pepper to taste. Mix thoroughly until well combined. The mixture should be thick and hold its shape. If it feels too loose, add a little more flour, one tablespoon at a time.
- Scoop about ¼ cup of the potato mixture and gently shape it into a patty, about ½ inch thick.
- Heat vegetable oil or butter in a large skillet over medium heat.
- Once the oil is hot, carefully place the pancakes into the skillet, ensuring not to overcrowd the pan. Cook in batches if necessary. Gently flatten each patty slightly with a spatula.
- Cook for 3 to 4 minutes per side, until golden brown and crispy.
- Transfer the cooked mashed potato pancakes to a paper towel-lined plate to drain excess oil.
- Serve hot.
Notes
- Use cold, firm mashed potatoes for easier handling. If your mashed potatoes are soft, chilling them overnight can help.
- Feel free to substitute cheddar cheese with mozzarella, gouda, or parmesan.
- For extra flavor, add cooked crumbled bacon, sautéed onions, garlic, or fresh herbs to the mixture.
- These pancakes reheat well in a skillet, oven, or air fryer.
- They can be frozen for up to 2 months. Reheat from frozen in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Mashed Potato Pancakes, Mashed potato fritters, Leftover mashed potato pancakes recipe, How to make potato pancakes from mashed potatoes, Potato pancake recipe mashed potatoes, Fried mashed potato cakes, Easy mashed potato pancakes, Potato pancakes with mashed potatoes, Best mashed potato pancake recipe, What are mashed potato pancakes, Mashed potato patties recipe, Savory mashed potato pancakes, Homemade mashed potato pancakes, Potato griddle cakes from mashed potatoes, Crispy mashed potato pancakes, Potato pancakes using mashed potatoes, Potato pancakes from leftover mashed potatoes, How to fry mashed potato pancakes, Potato pancakes with cheese and mashed potatoes, Potato cakes from mashed potatoes
