Potato pancakes made from leftover mashed potatoes are a crispy, golden-brown treat that turns a simple side dish into a satisfying meal or snack. They are easy to make, use ingredients you likely already have, and are perfect for breakfast, lunch, or dinner. The key is to bind the mashed potatoes with eggs and a little flour, then pan-fry until the outside is crunchy and the inside is soft and creamy.
Ingredients
- 3 cups (about 600 g) cold leftover mashed potatoes (see Tips)
- 1 large egg, lightly beaten
- 1/4 cup (30 g) all-purpose flour (plus more if needed)
- 1/4 cup (25 g) grated onion (optional, for flavor)
- 1/2 teaspoon salt (adjust based on how salty your mashed potatoes are)
- 1/4 teaspoon black pepper
- 2 tablespoons (30 ml) vegetable oil or butter for frying (plus more as needed)
Instructions
- Place the cold mashed potatoes in a large mixing bowl. If they are very lumpy, mash them again with a fork to make them fairly smooth.
- Add the beaten egg, flour, grated onion (if using), salt, and pepper. Stir until everything is well combined. The mixture should be thick and hold together when pressed. If it is too sticky, add another tablespoon of flour; if it is too dry, add a teaspoon of milk or water.
- Shape the mixture into 8 equal patties, about 1/2-inch (1.25 cm) thick. You can use your hands or a cookie scoop. If the mixture sticks to your hands, lightly dampen them with water.
- Heat the oil or butter in a large nonstick skillet over medium heat. Once the oil shimmers, carefully place 3-4 patties in the skillet, leaving space between them.
- Cook for 3-4 minutes per side, until the bottom is deep golden brown and crispy. Flip gently with a spatula and cook the other side. Do not crowd the pan; cook in batches if needed.
- Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Serve hot.
Tips
- Use cold mashed potatoes: Cold potatoes hold together better and are less sticky than warm ones. If you only have warm mashed potatoes, let them cool to room temperature or refrigerate for 30 minutes before mixing.
- Adjust the flour: The amount of flour depends on the moisture of your mashed potatoes. If they are very wet (e.g., made with lots of milk or butter), you may need up to 1/3 cup (40 g) of flour. Add gradually until the mixture is firm enough to shape.
- Don’t skip the egg: The egg is the binder that keeps the pancakes from falling apart. If you need an egg substitute, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, but note the texture will be slightly less cohesive.
- Keep them crispy: To keep cooked pancakes warm and crispy while you finish the batch, place them on a baking sheet in a 200°F (93°C) oven, not in a covered dish, which traps steam and makes them soggy.
Serving Suggestions
Potato pancakes are incredibly versatile. Serve them with a dollop of sour cream and applesauce for a classic pairing. They also go well with smoked salmon and a squeeze of lemon, or as a side to roast chicken or pork chops. For breakfast, top them with a fried egg and hot sauce. They are equally delicious plain with just a sprinkle of salt.
Variations
- Cheesy: Stir in 1/2 cup (50 g) shredded cheddar, mozzarella, or Parmesan cheese to the potato mixture.
- Herbed: Add 2 tablespoons chopped fresh chives, parsley, or dill, or 1 teaspoon dried herbs like thyme or rosemary.
- Spicy: Add 1/2 teaspoon chili flakes, a minced jalapeño, or a dash of cayenne pepper for heat.
- Baked version: For a lighter option, brush the patties with oil and bake at 425°F (220°C) for 15-20 minutes, flipping halfway, until golden and crisp.
Storage and Reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag for up to 2 months. Reheat in a 350°F (175°C) oven for 5-7 minutes, or in a toaster oven until hot and crispy. The microwave will make them soggy, so it is best avoided unless you don’t mind a softer texture.
Frequently Asked Questions
Can I use instant mashed potatoes? Yes, but make them thicker than usual (use less milk) so the mixture isn’t too wet. Instant potatoes tend to be drier, so you may need to add a little extra egg or milk to get the right consistency.
Why are my pancakes falling apart? This usually happens when the mixture is too wet or there isn’t enough egg. Make sure your mashed potatoes are well-drained and cold. Add an extra tablespoon of flour if the mixture is too loose, and don’t flip them too early—let them form a crust first.
Can I make them gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend or almond flour. Almond flour will make them slightly more delicate, so handle gently.
Can I fry them in butter? Absolutely, butter adds great flavor, but it burns more easily. Use a combination of butter and a little oil, or clarify the butter, to prevent burning.
Can I use sweet potatoes? Yes, sweet potato mashed potatoes work well. They will be slightly sweeter and may need a bit more flour to hold together.
What if I don’t have onion? You can skip it entirely, or add a pinch of onion powder or garlic powder for flavor.
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