Mashed potato pancakes turn chilled mashed potatoes into crisp, golden patties with soft centers, a little cheddar, and scallions. They are pan-fried in a skillet and make an easy breakfast, side dish, or way to use leftover potatoes; family versions vary, so the cheese and seasonings are easy to adapt.
Ingredients
- 2 cups cold mashed potatoes (about 480 g), preferably plain or lightly seasoned
- 1 large egg (about 50 g without the shell)
- 1/3 cup all-purpose flour (40 g), plus up to 2 tablespoons (16 g) if the mixture is very soft
- 1/2 cup finely shredded cheddar cheese (56 g)
- 2 tablespoons thinly sliced scallions (12 g)
- 1/4 teaspoon garlic powder (1 g)
- 1/4 teaspoon ground black pepper (about 0.5 g)
- 1/4 teaspoon fine salt (about 1.5 g), optional and adjusted to taste
- 2 tablespoons neutral cooking oil (30 ml), such as canola or vegetable oil, for frying
Instructions
- Check the potatoes and mix the batter. Put the cold mashed potatoes in a medium bowl and break up any large, firm clumps with a fork. Add the egg, 1/3 cup flour, cheddar, scallions, garlic powder, pepper, and salt if needed. Stir until evenly combined. The mixture should hold its shape when scooped but still feel soft. If it spreads like thick batter, mix in extra flour a tablespoon at a time. Avoid adding flour automatically: very stiff potatoes can make dense pancakes.
- Shape the pancakes. Divide the mixture into 8 portions, about 1/4 cup each. Lightly flour your hands if the mixture sticks, then pat each portion into a round about 3 inches (7.5 cm) wide and 1/2 inch (1.25 cm) thick. Keep the patties an even thickness so the outsides brown before the centers dry out. Set them on a plate or board while you heat the pan; no chilling time is needed.
- Heat the skillet. Set a large, heavy skillet over medium heat and add about 1 tablespoon (15 ml) of the oil. Give the oil roughly 2 minutes to warm. It should shimmer lightly but not smoke. If the pan is too hot, the surface can brown before the middle is heated through; if it is too cool, the pancakes may absorb oil and turn greasy.
- Fry the first batch. Place 4 pancakes in the skillet with space between them. Cook for about 3 to 4 minutes, until the undersides are deep golden and the edges look set. Slide a thin spatula fully under each pancake before turning it; the patties are tender and can break if lifted from one edge. Cook the second side for another 3 to 4 minutes. Adjust the heat to medium-low if they darken too quickly.
- Cook the second batch and check doneness. Transfer the first batch to a clean plate or a wire rack and add the remaining oil to the skillet if the pan looks dry. Fry the remaining 4 pancakes in the same way. Since the mixture contains egg, USDA FSIS guidance sets 160°F (71°C) as the safe minimum for egg dishes; check the center of a thick pancake with an instant-read food thermometer, inserting it from the side. If needed, lower the heat and cook a little longer so the center reaches that temperature without over-browning the outside. Serve hot.
Tips
- Start with cold, fairly firm potatoes. Chilled leftovers are easier to shape than freshly made, fluffy mash. If your potatoes are warm, spread them in a shallow dish and refrigerate until cold before mixing. Very loose mash may need another tablespoon or two of flour; add it gradually so the pancakes remain tender.
- Consider what is already in the mash. If it contains plenty of butter, cream, cheese, or salt, the pancakes may need less seasoning and can brown faster. Taste a small dab of the uncooked potato mixture for salt before shaping, but do not taste it after the raw egg has been added.
- Make patties evenly thick and handle them gently. A half-inch thickness gives the center time to heat while the exterior crisps. If a patty cracks, press the edges back together with your fingers. A flexible, thin spatula and a well-heated pan make turning easier than trying to flip them early.
- Use a nonstick or well-seasoned skillet if sticking is a problem. Add oil between batches as needed, but do not flood the pan. For a dairy-free version, omit cheddar and use an unsweetened, neutral plant-based alternative if desired; the flavor will be less rich, and the mixture may need a little extra seasoning.
Serving Suggestions
Serve the pancakes straight from the skillet while their edges are crisp. A spoonful of sour cream or plain Greek yogurt, extra sliced scallions, and a little black pepper make a simple topping. Applesauce is another good option, especially when the mashed potatoes are only lightly seasoned. For a brunch plate, pair two pancakes with sautéed greens, sliced tomatoes, or fruit. They also work as a side for roasted vegetables, a crisp salad, or a bowl of soup.
If you are serving a group, keep finished pancakes on a wire rack set over a baking sheet in a low oven while the remaining batch cooks. A rack lets steam escape, helping the bottoms stay crisp; piling them on a plate traps steam and softens the crust. The oven is for holding already cooked pancakes, not a substitute for checking that the centers reached a safe temperature in the skillet.
Variations
Use a different cheese: Monterey Jack gives a mild, stretchy center, while Parmesan adds a saltier, more savory flavor. If using a salty cheese, reduce or skip the added salt. Finely grated cheese distributes more evenly than large shreds and is less likely to pull a patty apart when you turn it.
Add herbs or vegetables: Replace the scallions with 1 tablespoon (about 3 g) chopped parsley or chives, or add 2 tablespoons (about 20 g) finely chopped cooked vegetables. Drain vegetables well and cool them before mixing; water from spinach, mushrooms, or zucchini can make the batter too loose. Keep additions small so the patties still hold together.
Make them without cheese: Leave out the cheddar and add a little extra scallion, parsley, or garlic powder for flavor. The pancakes will be less rich, but the egg and flour still bind the potatoes. For a gluten-free batch, use a measure-for-measure gluten-free flour blend in place of all-purpose flour; check that the blend is intended for cooking and add it gradually because different blends absorb moisture differently.
Change the seasoning: A pinch of smoked paprika, dried dill, or onion powder can suit the flavor of your original mashed potatoes. Add only a small amount at first, since leftovers may already contain herbs or seasoning. These are adaptable pancakes rather than a single fixed regional formula, so choose additions that complement the potatoes you have.
Storage and Reheating
Let cooked pancakes stop steaming, then refrigerate them in a shallow, covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For the best texture, place parchment between layers or store them in a single layer; stacking warm pancakes can trap moisture and make the crust soft. Discard any that have been left at room temperature longer than 2 hours.
To reheat, arrange the pancakes in one layer in a lightly oiled skillet over medium-low heat. Warm for about 3 to 4 minutes per side, turning once, until hot throughout. A toaster oven or regular oven set to 350°F (175°C) also works: place them on a rack or baking sheet for about 8 to 12 minutes, turning once if they are directly on the sheet. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Microwaving is quick, but it softens the crisp exterior; if you use it, finish the pancakes in a hot skillet for a minute per side.
For longer storage, freeze cooled pancakes in a single layer until firm, then transfer them to a freezer-safe container with parchment between layers. Use within about 2 months for best quality. Reheat from frozen in a 350°F (175°C) oven for roughly 15 to 20 minutes, or thaw overnight in the refrigerator and use the skillet method. Check that the middle is hot before serving.
Frequently Asked Questions
Can I make mashed potato pancakes with instant mashed potatoes?
Yes. Prepare the instant potatoes according to the package directions, then chill them until firm before measuring. Since brands and preparation methods vary in moisture, start with the recipe’s flour amount and add more only if a shaped patty slumps. Potatoes made with extra milk may need a little additional flour to hold together.
Why are my potato pancakes falling apart?
The potatoes may be too wet, the patties may be too thick, or the first side may not have browned enough to form a crust before you turn them. Mix in flour a tablespoon at a time, shape evenly, and let the pancakes cook undisturbed until their undersides are golden. Use a broad spatula and support the whole patty when flipping.
Can I prepare the mixture ahead of time?
You can mix and shape the pancakes a few hours ahead, cover them, and refrigerate them until ready to cook. Keep them cold and cook them within 24 hours for the best texture. If the mixture seems wetter after resting, stir in a small amount of flour before shaping or frying. Do not leave raw-egg mixture at room temperature while you wait.
Can I bake these instead of frying them?
They can be baked, though they will usually be less evenly crisp than skillet-fried pancakes. Arrange the patties on a parchment-lined, lightly oiled baking sheet, brush or spray their tops with a little oil, and bake at 425°F (220°C), turning once, until browned and heated through. Timing depends on thickness and your oven, so check the center with a thermometer and make sure it reaches 160°F (71°C).
Are these the same as potato pancakes made from raw potatoes?
No. This recipe starts with cooked mashed potatoes, so the pancakes have a soft, creamy center and are a convenient use for leftovers. Many potato pancake recipes instead grate raw potatoes and often include onion; those have a different texture and moisture level. The two styles are related, but they are not interchangeable without changing the method and ingredient proportions.
What if my mashed potatoes already contain garlic or herbs?
Leave out or reduce the garlic powder and taste the potatoes before adding salt. Chives, parsley, roasted garlic, and black pepper all work with the cheddar, but extra seasoning is optional. The goal is to bind and crisp the potatoes while keeping their existing flavor, not to make every batch taste identical.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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