Introduction
Mashed potato pancakes are a delicious, comforting way to transform leftover mashed potatoes into crispy, golden patties, perfect for breakfast, brunch, or a cozy side dish. Rooted in Eastern European and American cuisines, these savory pancakes are a beloved way to reduce food waste while creating a crowd-pleasing meal. Simple to make with pantry staples, they’re ideal for home cooks of all levels. This recipe delivers a crispy exterior and creamy interior, customizable with add-ins, and pairs wonderfully with sour cream or applesauce for a classic touch.
Ingredients
- 2 cups cold leftover mashed potatoes (preferably made with butter and milk)
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 cup finely chopped onion (optional, for flavor)
- 1/2 tsp salt (adjust if mashed potatoes are already salted)
- 1/4 tsp black pepper
- 1/4 cup shredded cheddar cheese (optional, for richness)
- 2-3 tbsp vegetable oil or butter (for frying)
- Optional: 2 tbsp chopped chives or green onions (for freshness)
- Optional: Sour cream, applesauce, or ketchup, for serving
Step-by-Step Process
- Mix Batter: In a large bowl, combine mashed potatoes, egg, flour, onion (if using), salt, pepper, cheese (if using), and optional chives or green onions. Mix until well combined. The mixture should hold together when shaped; if too wet, add 1 tbsp more flour; if too dry, add 1 tsp milk.
- Shape Pancakes: Scoop 2 tbsp of the mixture and form into a 2-3-inch patty, about 1/2-inch thick. Repeat to make 12 pancakes, placing them on a plate.
- Heat Pan: Heat 2 tbsp oil or butter in a large skillet (preferably cast iron or non-stick) over medium heat until shimmering, about 2 minutes.
- Fry Pancakes: Add 4-6 pancakes to the skillet, avoiding crowding. Cook for 3-4 minutes per side until golden brown and crispy. Adjust the heat if browning too quickly. Transfer to a paper towel-lined plate. Add more oil or butter as needed for the remaining batches.
- Serve: Serve hot with sour cream, applesauce, or ketchup on the side. Garnish with extra chives or green onions if desired.
Tips for Better Mashed Potato Pancakes
- Use cold mashed potatoes for easier shaping; warm potatoes can be sticky.
- Ensure mashed potatoes aren’t too wet; drain excess liquid before mixing.
- Adjust the seasoning based on the flavor of your leftover potatoes.
- Fry over medium heat to achieve a crispy crust without burning.
- Keep pancakes uniform in size for even cooking; a cookie scoop helps.
- Drain on paper towels to remove excess oil for a lighter texture.
- Serve immediately for the best crispiness; reheat leftovers in a skillet.
- Test one pancake first to check consistency and seasoning before frying all.
Variations and Customization
- Cheesy Potato Pancakes: Add 1/2 cup shredded mozzarella or Gouda to the mix.
- Vegan Potato Pancakes: Omit egg and cheese; use 2 tbsp cornstarch and 2 tbsp plant-based milk.
- Loaded Potato Pancakes: Mix in 1/4 cup crumbled bacon and 2 tbsp sour cream.
- Spicy Potato Pancakes: Add 1/4 tsp cayenne or 1 tbsp diced jalapeño.
- Herbed Potato Pancakes: Include 1 tsp dried thyme or 1 tbsp fresh dill.
- Sweet Potato Pancakes: Use mashed sweet potatoes and add 1/2 tsp cinnamon.
- Gluten-Free Potato Pancakes: Replace flour with gluten-free flour or cornstarch.
- Veggie Potato Pancakes: Add 1/4 cup grated zucchini or carrot, squeezed dry.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat for 2-3 minutes per side to restore crispiness; avoid microwaving to prevent sogginess.
- Freeze cooked pancakes in a single layer on a tray, then transfer to a freezer-safe bag for up to 2 months; reheat from frozen in a 375°F oven for 10-12 minutes.
- Serve as a side with roasted meats, grilled sausages, or fried eggs.
- Use leftovers as a base for eggs Benedict or top with smoked salmon.
- Keep warm in a 200°F oven if serving in batches.
- Avoid leaving at room temperature for more than 2 hours.
- Pair with a light salad or coleslaw for a balanced meal.
Nutritional Information
Based on 4 servings (3 pancakes each, without optional add-ins):
- Calories: 220 kcal
- Total Fat: 12g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 420mg
- Total Carbohydrates: 24g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 5g
- Vitamin A: 4% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 4% Daily Value
- Iron: 8% Daily Value
Note: Nutritional values vary based on mashed potato ingredients and optional add-ins. This dish is moderate in calories but higher in fat due to frying. For dietary needs, try vegan or gluten-free variations. Its hearty nature makes it a satisfying side or light main.
Conclusion
This mashed potato pancakes recipe delivers a crispy, comforting dish that’s perfect for using up leftovers or creating a cozy meal. Its simple ingredients and quick preparation make it a favorite for home cooks. The golden crust and creamy center create a versatile, crowd-pleasing dish. This recipe is sure to become a go-to, cherished for its ease and nostalgic flavor.
Mashed Potato Pancakes Recipe: Crispy Golden Comfort Food
Ingredients
- 2 cups cold leftover mashed potatoes
- 1 large egg
- ¼ cup all-purpose flour
- ¼ cup finely chopped onion optional
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup shredded cheddar cheese optional
- 2-3 tbsp vegetable oil or butter
- Optional: 2 tbsp chopped chives or green onions.
- Optional: Sour cream applesauce, or ketchup
Instructions
- Mix mashed potatoes, egg, flour, onion, salt, pepper, cheese, and optional chives until combined.
- Form into 12 patties, 2-3 inches wide and 1/2-inch thick.
- Heat oil or butter in a skillet over medium heat.
- Fry pancakes in batches, 3-4 minutes per side, until golden. Drain on paper towels.
- Serve hot with sour cream, applesauce, or ketchup.
Notes
- Use cold mashed potatoes for easy shaping.
- Adjust the seasoning based on the potato flavor.
- Fry over medium heat for crispiness.
- Serve with eggs or roasted meats.
