These Mashed Potato Pancakes are the perfect way to use up leftover mashed potatoes! Golden brown and lightly crispy on the outside, light and fluffy on the inside. These are so good!
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Mashed Potato Pancakes
When leftover mashed potatoes grace the shelves of your refrigerator, what do you do with them? Eat them every night for dinner for three days straight, or eye them suspiciously, not really quite sure if they’re still good to eat? Why not try making something new with them?!
These Mashed Potato Pancakes are a delicious way to use up those leftover mashed potatoes. Whether you enjoy them for breakfast, brunch, or a snack, they are unbelievably delicious! Read on to learn how to make them.
How To Make Mashed Potato Pancakes
As with traditional pancakes, these mashed potato pancakes include egg and flour which bind the ingredients together, making a batter. Assuming your mashed potatoes are likely already seasoned to your liking, you won’t need much beyond the following ingredients to make these easy potato pancakes:
- Leftover mashed potatoes
- Egg
- Flour
The Method
- Place leftover mashed potatoes in a large bowl. Add egg and stir until combined.
- Adding 1 tablespoon at a time, add the flour and mix after each addition. Note that depending on how thick or thin your mashed potatoes are, you may need more or less flour. You want the mixture to be thickened but still thin enough for it to spread as you add it to the hot saute pan to be be fried. If your leftover mashed potatoes are particularly thick, consider adding one more egg or a splash of milk to thin the batter out a little bit.
- Add 1 tablespoon of oil to a medium saute pan set over medium heat. Using a cookie scoop (about 2-3 tablespoons’ worth of batter), add batter to pan. You can opt to make your potato pancakes smaller or larger: with the recipe as it’s written, I like making 6 pancakes.
- Allow the pancakes to lightly fry in the oil, flipping once they’re golden brown. Cook the other side until golden brown as well and remove from the pan.
- Serve with fried eggs for a delicious breakfast, or with sour cream and apple sauce for a snack!
How To Serve Mashed Potato Pancakes
These mashed potato pancakes are delicious on their own, but here are a few suggestions for how to enjoy them as either a delicious snack or well rounded meal:
- Serve with an over easy egg, lightly dressed greens, sausage patties, and fresh fruit for a dreamy brunch
- Serve along side applesauce and sour cream for a traditional German snack
- Use in place of English muffins for Eggs Benedict
- Use two potato pancakes as a “bun“ for an epic Thanksgiving leftover sandwich!
Tools To Make Mashed Potato Pancakes
- Mixing Bowls
- Spatula
- Cookie Scoop (great for scooping the batter into the pan for evenly sized pancakes!)
- Saute Pan
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Mashed Potato Pancakes
Ingredients
- 1 cup leftover mashed potatoes
- 1 egg
- ¼ cup flour more as needed
- 1- 2 Tbsp olive oil
Instructions
- Place leftover mashed potatoes in a large bowl. Add egg and stir until combined.
- Adding 1 tablespoon at a time, add the flour and mix after each addition. Note that depending on how thick or thin your mashed potatoes are, you may need more or less flour. You want the mixture to be thickened but still thin enough for it to spread as you add it to the hot saute pan to be be fried. If your leftover mashed potatoes are particularly thick, consider adding one more egg or a splash of milk to thin the batter out a little bit.
- Add 1 tablespoon of oil to a medium saute pan set over medium heat. Using a cookie scoop (about 2-3 tablespoons’ worth of batter), add batter to pan. You can opt to make your potato pancakes smaller or larger: with the recipe as it’s written, I like making 6 pancakes.
- Allow the pancakes to lightly fry in the oil, flipping once they’re golden brown. Cook the other side until golden brown as well and remove from the pan.
- Serve with fried eggs for a delicious breakfast, or with sour cream and apple sauce for a snack!