Transform leftover mashed potatoes into an irresistible dish with these Cheesy Leftover Mashed Potato Pancakes. Golden and crispy on the outside, soft and cheesy inside, they work as a side, appetizer, or a satisfying snack. Quick to prepare and even quicker to vanish, they’re a delicious way to repurpose leftovers.
Ready in minutes, these pancakes deliver comfort and flavor with minimal effort.
Kitchen Equipment Needed
- Mixing bowl
- Large skillet or griddle
- Spatula
Ingredients Overview
- Mashed Potatoes: Leftover mashed potatoes that are already seasoned give the best flavor and texture.
- Cheese: Cheddar or mozzarella melts into a gooey center; feel free to try other melty cheeses for variation.
- Egg and Flour: Bind the mixture so the pancakes hold together while frying.
- Green Onions: Add a fresh, mild onion note.
Step-by-Step Instructions
1. Prepare the Batter
- In a mixing bowl, combine:
- 2 cups leftover mashed potatoes
- 1 egg
- 1/4 cup all-purpose flour (add more if needed to reach a moldable consistency)
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped green onions
- Salt and pepper to taste
- Stir until the mixture is uniform and holds together when pressed into a ball. Adjust flour or a splash of milk as needed to achieve the right consistency.
2. Shape the Pancakes
- Scoop roughly 1/4 cup of the mixture and shape it into a patty about 1/2 inch thick. Repeat until the mixture is used.
3. Cook the Pancakes
- Heat 2–3 tablespoons of oil in a large skillet over medium heat.
- Place patties in the skillet without crowding them.
- Cook 3–4 minutes per side, or until each side is golden brown and crisp.
- Transfer to a paper towel-lined plate to drain excess oil.
4. Serve
- Serve hot with sour cream, applesauce, or your preferred dipping sauce.
Recipe Tips
- Consistency: If the mashed potatoes are too loose, add more flour. If too dry, mix in a splash of milk or another egg white.
- Cheese Variations: Parmesan, Gouda, Monterey Jack, or a blend can change the flavor profile.
- Make Ahead: Form patties and refrigerate for up to 24 hours before frying, or freeze for longer storage.
- Low-Oil Option: For a lighter version, cook on a lightly oiled baking sheet at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden.
What to Serve With This Recipe
- Pair with eggs for a hearty breakfast.
- Serve alongside grilled chicken, steak, or roasted vegetables for a complete dinner.
- Enjoy as a snack with ranch dressing, marinara, or a herbed yogurt dip.
Frequently Asked Questions
Can I use instant mashed potatoes?
Yes—ensure they are thick and well-seasoned. You may need to adjust flour or egg to reach the right binding consistency.
Can I bake these instead of frying?
Yes. Arrange patties on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15–20 minutes, flipping halfway, until golden and heated through.
How do I store leftovers?
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore crispness or warm in an oven.
Ingredients
- 2 cups leftover mashed potatoes
- 1 egg
- 1/4 cup all-purpose flour (more if needed)
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped green onions
- Salt and pepper to taste
- Oil for frying
Instructions
- Combine mashed potatoes, egg, flour, cheese, green onions, salt, and pepper in a bowl and mix until combined.
- Shape mixture into patties about 1/2 inch thick.
- Heat oil in a skillet over medium heat and fry patties 3–4 minutes per side until golden and crispy.
- Drain briefly on paper towels and serve hot with your favorite toppings or dipping sauce.
These Cheesy Leftover Mashed Potato Pancakes are an easy, flavorful way to transform leftovers into something the whole family will enjoy. Crispy outside, melty inside, and full of comfort—give them a try tonight.
leftover mashed potatoes
They’re quick to whip up and are sure to disappear just as fast!
Ingredients
- 2 cups leftover mashed potatoes
- 1 egg
- 1/4 cup all-purpose flour
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped green onions
- Salt and pepper to taste
- Oil for frying
Equipment
-
Kitchen Equipment Needed
-
Mixing bowl
-
Large skillet or griddle
-
Spatula
Method
-
Combine mashed potatoes, egg, flour, cheese, green onions, salt, and pepper in a bowl. Mix until well combined and moldable.
-
Shape into 1/2-inch thick patties using about 1/4 cup of mixture per patty.
-
Heat oil in a skillet over medium heat and cook patties for 3–4 minutes per side until golden and crispy.
-
Transfer to paper towels to drain briefly, then serve hot with your preferred toppings or dipping sauce.
-
Enjoy these Cheesy Leftover Mashed Potato Pancakes as a comforting, flavorful way to use leftovers—crispy outside and melty inside.