Transform your leftover mashed potatoes into a delightful breakfast or snack with these crispy and cheesy potato pancakes. This recipe is a fantastic way to reduce food waste while creating a new dish that everyone will love. Perfectly golden brown on the outside and soft on the inside, these pancakes are sure to become a family favorite.
If you don't usually have green onions on hand, you might need to pick some up at the supermarket. They add a fresh, slightly sharp flavor that complements the richness of the cheddar cheese. Additionally, make sure you have enough oil for frying to achieve that perfect crispy texture.

Ingredients for Leftover Mashed Potato Pancakes Recipe
Mashed potatoes: These are the base of the pancakes, providing a creamy texture and rich flavor.
Cheddar cheese: Adds a sharp, tangy taste and helps bind the pancakes together.
Egg: Acts as a binder to hold the mixture together.
Flour: Helps to give structure to the pancakes, making them easier to fry.
Green onions: Adds a fresh, slightly sharp flavor that complements the richness of the cheese.
Salt: Enhances the overall flavor of the pancakes.
Pepper: Adds a bit of heat and depth to the flavor.
Oil: Used for frying the pancakes to achieve a crispy exterior.
Technique Tip for Making Potato Pancakes
When forming the patties, make sure your hands are slightly damp. This prevents the mashed potatoes from sticking to your hands and allows you to shape the pancakes more easily. Additionally, pressing the patties gently but firmly helps them hold together better during cooking.
Suggested Side Dishes
Alternative Ingredients
leftover mashed potatoes - Substitute with riced cauliflower: Riced cauliflower can mimic the texture of mashed potatoes and is a lower-carb alternative.
cheddar or your choice shredded cheese - Substitute with mozzarella: Mozzarella has a mild flavor and melts well, making it a good alternative to cheddar.
beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can act as a binder for those who prefer a vegan option.
flour - Substitute with almond flour: Almond flour is a gluten-free alternative that adds a slightly nutty flavor and works well in binding the pancakes.
chopped green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a direct replacement.
salt and pepper - Substitute with herb seasoning blend: An herb seasoning blend can add more complex flavors without the need for additional salt and pepper.
oil for frying - Substitute with ghee: Ghee has a high smoke point and adds a rich, buttery flavor, making it a great alternative for frying.
Alternative Recipes Similar to Potato Pancakes
How to Store or Freeze Potato Pancakes
Allow the mashed potato pancakes to cool completely before storing. This helps prevent condensation, which can make them soggy.
Place the cooled pancakes in a single layer on a baking sheet lined with parchment paper. This step is crucial to avoid them sticking together.
Transfer the baking sheet to the freezer and let the pancakes freeze for about 1-2 hours, or until they are solid. This process is known as flash freezing.
Once the pancakes are frozen solid, remove them from the baking sheet and place them in a freezer-safe bag or airtight container. Be sure to label the container with the date to keep track of their freshness.
For added protection against freezer burn, you can wrap each pancake individually in plastic wrap or aluminum foil before placing them in the container.
When you're ready to enjoy the pancakes again, you can reheat them directly from frozen. Preheat your oven to 375°F (190°C) and place the frozen pancakes on a baking sheet. Bake for 15-20 minutes, or until they are heated through and crispy.
Alternatively, you can reheat the pancakes in a frying pan. Heat a small amount of oil over medium heat and cook the pancakes for 3-4 minutes on each side, or until they are warmed through and crispy.
If you have leftover pancakes that you plan to eat within a few days, you can store them in the refrigerator. Place the pancakes in an airtight container and refrigerate for up to 3 days.
To reheat refrigerated pancakes, you can use the oven or frying pan methods mentioned above. If using the oven, reduce the reheating time to 10-15 minutes.
How to Reheat Leftover Potato Pancakes
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover mashed potato pancakes on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until heated through. This method helps retain their crispy exterior while warming them evenly.
Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of oil or butter. Place the pancakes in the skillet and cook for 2-3 minutes on each side, or until they are heated through and crispy again. This method is quick and keeps the pancakes crispy.
Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This method is the fastest but may result in a softer texture.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pancakes in a single layer in the air fryer basket. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and crispy. This method combines speed with a crispy finish.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the pancakes on the toaster oven tray and heat for 10-12 minutes, or until warmed through. This method is convenient and maintains a good texture.
Essential Tools for Making Potato Pancakes
Mixing bowl: A large bowl used to combine the mashed potatoes, cheese, beaten egg, flour, and green onions.
Frying pan: A flat-bottomed pan used to cook the potato pancakes until they are golden brown and crispy.
Spatula: A tool used to flip the potato pancakes in the frying pan to ensure even cooking on both sides.
Measuring cups: Used to measure out the mashed potatoes, cheese, and flour accurately.
Measuring spoons: Used to measure smaller quantities of ingredients like salt and pepper.
Knife: Used to chop the green onions finely.
Cutting board: A surface used to chop the green onions safely.
Spoon: Used to scoop out the potato mixture and form it into patties.
Plate: Used to place the cooked potato pancakes once they are done.
Paper towels: Used to drain any excess oil from the cooked potato pancakes.
How to Save Time on Making Potato Pancakes
Prepare ingredients in advance: Chop green onions and shred cheese ahead of time to streamline the process.
Use a cookie scoop: Use a cookie scoop to portion out the potato mixture evenly and quickly.
Preheat the pan: Ensure the oil is hot before adding the patties to reduce cooking time.
Batch cooking: Cook multiple pancakes at once if your pan is large enough to save time.
Keep it simple: Stick to basic toppings like sour cream or chives to avoid extra prep work.

Leftover Mashed Potato Pancakes
Ingredients
Main Ingredients
- 2 cups leftover mashed potatoes
- 1 cup shredded cheese cheddar or your choice
- 1 egg beaten
- ¼ cup flour
- ¼ cup chopped green onions
- to taste salt and pepper
- 2 tablespoon oil for frying
Instructions
- In a mixing bowl, combine mashed potatoes, cheese, beaten egg, flour, and green onions. Season with salt and pepper.
- Heat oil in a frying pan over medium heat.
- Scoop about ¼ cup of the potato mixture and form into a patty. Place in the hot pan.
- Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Repeat with the remaining mixture, adding more oil to the pan as needed.
- Serve hot with your favorite toppings.
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