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Mashed Potato Pancakes | Taste and Tipple

Mashed Potato Pancakes

Wondering how to reinvent those leftover mashed potatoes? Remake them into these delicious mashed potato pancakes - perfect in place of hash browns at breakfast. 

Course Appetizer, Breakfast
Cuisine American
Keyword Mashed Potato Pancakes
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4


  • 1 ½ cups chilled leftover mashed potatoes
  • 1/3 cup shredded Monterey Jack cheese
  • 2 tbsp chopped scallions, green and white parts (omit if using sautéed leeks and pine nut mashed potatoes as base)
  • 1 egg lightly beaten
  • 1 ½ tbsp all-purpose flour
  • 1/2 cup all-purpose flour for
  • vegetable oil for pan-frying
  • sour cream for serving
  • chives chopped, for serving


  1. In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 1.5 tablespoons of flour until combined. Using your hands, divide the mixture into 6-8 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
  2. Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
  3. Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
  4. Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
  5. Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

Recipe Notes

Recipe adapted from: Senyei, Kelly. "Cheesy Leftover Mashed Potato Pancakes." Just a Taste. November 2013.