Potato Pancakes from Mashed Potatoes
One day I decided to turn potatoes leftovers into something new and tasty: leftover mashed potato pancakes! Crispy on the outside, soft in the middle, and so simple to whip up. If you like the recipe, please share it! This dish quickly became a family favorite right here at home.
What is potato pancakes from mashed potatoes?
Leftover mashed potato pancakes are a clever and delicious way to give new life to your leftover mashed potatoes. Think of them as savory pancakes made from blended mashed potatoes with a few simple ingredients to hold them together. They cook up golden and crisp on the outside while staying tender inside – perfect for breakfast, a snack, or a quick meal.
Ingredients
- 2 cups leftover mashed potatoes
- 2 large eggs
- 1/4 cup whole wheat flour (or gluten-free flour)
- 2 green onions, thinly sliced (optional)
- Olive oil or vegetable oil, for frying
Kitchen Equipment Needed
- Large mixing bowl
- Whisk or fork
- Large nonstick skillet or frying pan
- Spatula
- Measuring cups and spoons
How to make pancakes?
Step 1:
In a large bowl, mix together the leftover mashed potatoes, eggs, flour, and green onions until the mixture is smooth and well combined.
Step 2:
Heat a drizzle of olive oil in a large nonstick skillet over medium-high heat.
Step 3:
Drop 6 mounds (about 1/2 cup each) of the mixture into the hot skillet, flattening them slightly into pancake shapes.
Step 4:
Cook until the bottoms are golden brown and crispy, about 4 minutes.
Step 5:
Carefully flip and cook the other side until golden and cooked through, about 3-4 minutes more.
Step 6:
Remove from the pan and keep warm while you cook the remaining pancakes.
Step 7:
Serve warm with your favorite toppings.
Some Tips!
- Use day-old mashed potatoes or chilled leftovers, as they hold together better.
- If the mixture is too wet, add a bit more flour to help bind it.
- For extra flavor, add herbs like parsley or a pinch of smoked paprika.
- Cook on medium heat to get a crisp outside without burning.
- Green onions add a fresh kick, but you can omit or substitute with chives or shallots.
How to Store Leftovers?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in a hot skillet for a few minutes or use the oven to keep them crisp.
What to Eat With?
These leftover mashed potato pancakes pair beautifully with simple sautéed greens or mushrooms for a wholesome meal. They also work great alongside scrambled eggs or a fried egg for a cozy breakfast. Inspired by classic flavors but easy enough for weeknights, they’d complement dishes like savory cranberry stuffed squash or healthy mashed sweet potatoes as a side.
FAQ
Can I make these gluten free?
Absolutely! Just swap the whole wheat flour for your favorite gluten-free flour blend and cook as usual.
What if my mashed potatoes have dairy already?
That’s perfect! It adds richness. Just proceed with the recipe as written.
Can I freeze leftover pancakes?
Yes, let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in a toaster oven or skillet.
Can I add other veggies to the batter?
You sure can! Grated carrot or zucchini works well if you squeeze out extra moisture.
How do I get them crispy?
Make sure your skillet and oil are hot enough before adding the pancakes, and avoid overcrowding the pan.
Conclusion
Leftover mashed potato pancakes are a simple, tasty way to use up those mashed potato remnants in a new and cozy way. Next time you’re wondering what to do with leftovers, try this recipe — it’s quick, comforting, and delicious for any meal of the day.