Crispy Mashed Potato Pancakes (Use Up Leftovers!)
Got a tub of mashed potatoes from last night? These pancakes turn them into something worth sitting down for. Crisp, golden edges with a soft, savory middle, all in about 25 minutes.
They need almost no planning and just a handful of pantry items you already keep around. If you want a quick side or a light dinner that feels more deliberate than a microwave reheat, this one works.
Why These Pancakes Are a Smart Move
They solve the leftover problem without tasting like a compromise. Cold potatoes bind easily with egg and a little flour, so the patties hold together while the outside fries to a deep brown crust.
The scallions add a mild oniony bite that cuts through the richness. You get a real contrast between the crackly surface and the creamy center, and they take to toppings like sour cream or a runny egg without fuss.
Ingredients
- 2 cups cold mashed potatoes: chilled straight from the fridge, they shape better and stay firmer during frying.
- 1 large egg: binds the mixture so the pancakes do not fall apart.
- 1/4 cup all-purpose flour: a little more if your potatoes were very loose, to get a scoopable dough.
- 2 scallions, thinly sliced: adds a gentle onion flavor without overpowering.
- 1/2 tsp fine sea salt: adjust based on how salty your mashed potatoes are already.
- 1/4 tsp black pepper
- 3 tbsp neutral oil for frying: vegetable or canola, enough to coat the pan and give a crisp crust.
Variations / Substitutions
- Cheesy pancakes: fold 1/4 cup shredded cheddar or parmesan into the batter. The cheese melts into little salty pockets.
- Herb switch: chives or parsley work in place of scallions. Use a tablespoon of fresh chopped herbs.
- Gluten free: swap the flour for a 1-to-1 gluten free blend or 3 tbsp almond flour. The pancakes will be slightly more delicate, so handle them gently in the pan.
- Extra texture: stir in 2 tbsp finely diced cooked bacon or a pinch of smoked paprika for a smoky edge.
For something even simpler, try my Basic Potato Cakes, which use raw grated potato instead of leftovers.
How to Make Crispy Mashed Potato Pancakes
Step 1: Mix the Batter
Set a large mixing bowl on the counter. Add the 2 cups cold mashed potatoes, 1 large egg, 1/4 cup flour, sliced scallions, the 1/2 tsp salt, and 1/4 tsp pepper. Stir everything together with a fork or spatula until no dry flour shows and the mixture is evenly combined, about 1 minute.
The dough should look thick and hold together when you press it with the back of the spoon. If your potatoes were particularly wet, add another tablespoon of flour and mix again. You want a mixture that is easy to scoop but not stiff and dry.
Step 2: Shape the Patties
Scoop about 3 tablespoons of the mixture for each pancake. Use your hands to form it into a disk about 1/2 inch thick, pressing gently so the edges stay together. Set the patties on a plate as you go and let them rest for 5 minutes while you heat the pan.
Those 5 minutes give the flour a moment to hydrate and helps the pancakes keep their shape in the skillet. The patties will feel slightly sticky but should hold a clean edge.
Step 3: Pan-Fry the Pancakes
Place a large nonstick or well-seasoned cast iron skillet over medium heat and pour in the 3 tbsp oil. Let the oil warm until it shimmers, about 90 seconds. Carefully lay the patties in the pan, leaving a little space between them so they crisp up instead of steaming. Cook for 4 to 5 minutes on the first side, until the bottoms are deep golden and you see the edges turning brown.
Flip them with a thin spatula, press very lightly, and cook another 4 to 5 minutes until the second side matches the first. Transfer the pancakes to a paper towel-lined plate, sprinkle with a tiny pinch of salt while they are still hot, and serve right away. The crust should crunch under a fork while the inside stays soft and steamy.
How to Get the Crispiest Edges
- Rest the patties for a full 5 minutes before they hit the pan. Skipping that rest often leads to pancakes that break apart when you flip them.
- Use a nonstick or cast iron skillet, and make sure the oil is hot but not smoking. If the oil is too cool, the pancakes absorb it and become greasy.
- Do not crowd the pan. Give each patty at least an inch of space, and cook in two batches if you need to. Overcrowding drops the oil temperature and steams the crust away.
- If your leftover mashed potatoes are very smooth, a little extra flour in the batter helps the edges get that crackly fried exterior.
Skillet times by patty thickness:
| Thickness | Cook time per side |
|---|---|
| Thin (1/2 inch) | 3 to 4 mins |
| Thick (3/4 inch) | 5 to 6 mins |
Storing and Reheating Leftover Pancakes
- Refrigerate: cool the pancakes completely, then store in a single layer in an airtight container for up to 3 days. Separate layers with parchment so they do not stick.
- Reheating: warm them in a dry nonstick skillet over medium heat for about 2 minutes per side, which brings back the crisp surface. A microwave will make them soft and limp.
What to Serve with Mashed Potato Pancakes
These go well alongside roast chicken or meatloaf, where the crisp potato balances the tender meat. For a quick breakfast, lay a fried egg on top and let the yolk act as a sauce. A spoonful of sour cream or applesauce on the side adds a cool, tangy contrast to the salty crust.
Frequently Asked Questions
Can I make these without flour?
Yes, you can replace the flour with 3 tablespoons of almond flour or a gluten free blend, but the pancakes will be more fragile. Handle them carefully and avoid flipping more than once.
Can I bake them instead of frying?
You can, but they will not get the same crisp crust. Spread oil on a baking sheet, arrange the patties, and bake at 425°F (220°C) for 15 to 18 minutes, flipping halfway. The surface will brown but stay more tender than fried.
What if my mashed potatoes already have cheese or garlic in them?
That works fine, just skip any additional salt and consider reducing the flour slightly if the potatoes are already loose from added butter or cream. The cheese may ooze a little in the pan, so keep the heat steady and let it form a lacy crisp edge.
Can I freeze the uncooked patties for later?
I do not recommend it. The raw potato mixture tends to weep water when thawed and the patties will fall apart in the pan. It is better to fry them first and then freeze the cooked pancakes, reheating in a skillet.
Mashed Potato Pancakes Recipe
Ingredients
Method
- In a large bowl, mix the cold mashed potatoes, egg, flour, scallions, salt, and pepper until evenly combined.
- Scoop 3-tablespoon portions and shape into 1/2-inch-thick disks. Let them rest on a plate for 5 minutes.
- Heat the oil in a nonstick skillet over medium heat until shimmering. Fry the patties for 4 to 5 minutes per side until deep golden and crisp, then transfer to a paper towel-lined plate and serve hot.
