Leftover Mashed Potato Pancakes, also known as potato farls, turn yesterday’s mashed potatoes into golden, buttery potato pancakes in just 10 minutes.
The Best Leftover Potato Pancakes
- Flavor: Homemade potato pancakes are buttery and savory with a tender middle and golden crisp edges.
- Why Make It: This recipe uses leftovers so it’s quick, easy, and versatile – serve for breakfast, lunch, dinner, or as a savory snack.
- Serving: As a side dish, serve with sour cream, shredded cheese, salsa, queso, guacamole, crumbled bacon bits, or sliced green onions. Top with a fried egg or shredded pork for a hearty main dish.
- Yield: This mashed potato pancake recipe makes 4 servings, cut into simple quarter wedges. The recipe is easy to double or triple for a crowd.
Potato Pancake Ingredients
- Potatoes: Use leftover mashed potatoes, pre-made mashed potatoes, or instant potatoes.
- Flour: White, whole wheat, or a combination of the two are necessary for adding body and color to mashed potato pancakes. Use your favorite gluten-free flour blend.
- Egg: A whisked egg will help hold the mixture together and make the edges extra crispy. Stir in some Cajun or Italian seasonings for a bump in bold flavor.
- Oil: Any oil variety works, or use melted bacon grease for a smoky flavor.
Variations
- Herbs: Add in some chopped chives, parsley, or scallions for extra flavor.
- Cheese: A little shredded cheddar or Parmesan can be mixed in, but be aware the pancakes may brown faster.
- Garlic: Use leftover garlic mashed potatoes for extra savory flavor which is perfect with roast chicken or beef.
- Gluten-Free: Try using gluten-free flour, adding just enough to make a soft dough.
- No Rolling Pin? Just flour your hands and press the dough into circles, then cut into quarters.
How to Make Potato Pancakes from Mashed Potatoes
- Mix warmed mashed potatoes with flour, butter, and salt until a soft dough forms.
- Knead lightly on a floured surface, then roll into circles. (Full recipe below.)
- Pan-fry in a lightly oiled skillet until golden and warmed through.
Tips for Best Results
- Warm the potatoes first because cold mashed potatoes are difficult to mix with flour.
- Don’t over-knead the dough. Mix just until the dough holds together for tender pancakes.
- Roll to ¼ to ½ inch thickness to ensure the pancakes brown quickly and get crispy.
Leftovers and Reheating
- Refrigerate cooled leftover potato pancakes in an airtight container for up to 4 days.
- Reheat potato cakes in a dry skillet, toaster, air fryer, or, in a pinch use the microwave.
- Freeze portions for up to 6 weeks between sheets of parchment paper.
More Cozy Potato Recipes
Have you tried this recipe for Leftover Mashed Potato Pancakes? Leave a comment and rating below!
Leftover Mashed Potato Pancakes
A quick and cozy way to use leftover mashed potatoes, these tender potato pancakes are made with flour, butter, and a little salt, then pan-fried until browned.
Equipment
Ingredients
- 1 pound potatoes cooked and mashed (or leftover Irish Champ or mashed potatoes), warmed
- ¾ cup plus 2 Tablespoons all purpose flour plus extra for flouring surface
- 2 Tablespoons butter softened
- ½ teaspoon salt
- 1 teaspoon oil
Instructions
- In a medium bowl, mix together mashed potatoes, flour, butter, and salt.
- Knead on a floured surface and roll into a circle, ¼-½ inch thick. Using a pizza cutter (or knife), cut into quarters.
- In a large skillet, heat the oil until it shimmers. Drop potato pancakes onto hot oil and cook until brown, about 2-3 minutes each side and warmed through.
Notes
- To reheat, fry in a dry skillet, toast in the toaster, reheat in the microwave or air fryer.
Nutrition Information
Calories: 234 | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 342mg | Potassium: 500mg | Fiber: 2g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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These were a big hit with my wife and my rather picky father-in-law (both from Belfast). I used leftover Champ and fried them in a butter/oil mixture as I think it browns a bit better. I’m sure they’ll have me making these on a regular basis!
That makes me so happy to hear Chris! We LOVE using leftover Champ for this recipe.