Mashed potato pancakes are a great way to transform leftovers into a new side dish!
Mashed potatoes are kneaded with flour and butter, and fried in oil until golden brown. Just season and serve!
Fluffy on the inside with crispy edges, mashed potato pancakes are a family favorite!
Leftover Mashed Potato Pancakes
- Homemade potato pancakes from mashed potatoes are fast and easy and can be served for breakfast, lunch, dinner, or as a savory snack!
- Repurpose leftover mashed potatoes into tasty potato pancakes that go with anything and are delicious dipped into ketchup! Or spread with honey butter or applesauce for a sweet treat.
- Make ahead and enjoy all week for fast breakfasts!
- Top with fried or scrambled eggs, add to a breakfast sandwich or chop, and add to a breakfast burrito for an on-the-go healthy and delicious meal!
Ingredients & Variations
Potatoes – Any leftover mashed potatoes will work, or you can use 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. 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 will work, even flavored oils like chili oil add extra flavor. Fry mashed potato pancakes in melted bacon grease for smoky flavor, if you have some.
Variations – Anything goes in this recipe! Shredded cheese, zucchini, finely chopped spinach, broccoli, cauliflower, bacon bits, diced onions, even leftover sausage crumbles.
How to Make Potato Pancakes from Mashed Potatoes
Mashed potato pancakes are an amazing side dish or light dinner or lunch!
- Mix all ingredients together in a medium bowl, as described in the recipe below.
- Form dough into a large circle and cut into quarters
- Brown mashed potato pancakes in oil on both sides.
Serve hot with sour cream, salsa, queso, guacamole, or a sprinkle of bacon bits and sliced green onions.
Our Best Tips for Crispy Potato Pancakes
- Make sure potato pancakes are the same thickness so they cook evenly in the skillet.
- Avoid overloading the mashed potato mixture with too many add-ins or they won’t stick together.
- Keep leftover mashed potato pancakes in a covered container in the refrigerator for up to 5 days.
- Mashed potato cakes can be frozen for up to 6 weeks between sheets of parchment paper for up to 6 weeks.
- Simply reheat from frozen in the toaster, air fryer, or in a dry skillet until heated through.
Other Delish Potato Sides!
Have you tried this recipe for Leftover Mashed Potato Pancakes? Leave a comment and rating below!
Leftover Mashed Potato Pancakes (Irish Potato Bread)
Equipment
Ingredients
- 1 pound potatoes cooked and mashed (or leftover Irish Champ), warm
- ¾ cup plus 2 Tablespoons all purpose flour
- 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. Cut into quarters.
- In a large skillet, heat the oil until it shimmers. Drop potato pancake mix onto hot oil and cook until brown, about 2-3 minutes each side.
Notes
- To reheat, fry in a dry skillet, toast in the toaster, reheat in the microwave or air fryer.
Nutrition Information
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.