Mashed Potato Pancakes
Mashed Potato Pancakes are one of those quietly comforting dishes that make good use of what you already have. Leftover mashed potatoes turn into crisp-edged, tender-in-the-middle patties that fit pretty much anywhere on the table — breakfast, brunch, or a simple side next to a roast chicken. No fuss. Just a smart way to give yesterday’s mash a new life.
Ingredients
- 3 cups cold leftover mashed potatoes (straight from the fridge works best)
- 1 large egg
- 1/2 cup all-purpose flour, plus a little extra if the mixture feels loose
- 1/2 cup shredded cheddar or gouda (optional, but lovely)
- 2 tablespoons finely sliced scallions or chives
- 1/2 teaspoon baking powder (optional, for a softer interior)
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 3 tablespoons neutral oil for frying (canola, avocado, or sunflower)
- 1 tablespoon butter (optional, for flavor in the pan)
Instructions
- Start with cold mash. If your mashed potatoes are extra creamy or loose, don’t worry — we’ll adjust with flour. If they’re very stiff, let them sit at room temperature for 10 minutes so they’re easier to stir.
- Mix the base. In a large bowl, combine the mashed potatoes, egg, flour, cheese (if using), scallions, baking powder, garlic powder, salt, and pepper. Stir with a spatula or wooden spoon. You’re aiming for a mixture that clumps easily and doesn’t stick too much to your hands.
- Adjust as needed. If the mixture feels too sticky or spreads when you press it, add flour, 1 tablespoon at a time. If it’s crumbly and dry, splash in a teaspoon of milk or a little melted butter. The right texture holds a neat patty.
- Preheat the pan. Set a large nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tablespoon oil and a small pat of butter, if you like. Give it a minute to get hot. You should hear a gentle sizzle when batter hits the pan, not silence, not a scream.
- Shape and cook. Scoop about 1/4 cup of the mixture and gently pat it into a puck, roughly 3 inches wide and 1/2 inch thick. Place it in the pan. Repeat, leaving a little space between them. Pan shouldn’t be overcrowded; better to do two batches than steam them.
- Let them get golden. Cook 3 to 4 minutes on the first side, until deeply golden and crisp at the edges. Flip carefully with a thin spatula and cook another 2 to 3 minutes. Adjust the heat if they’re browning too fast before the center heats through. Add more oil as needed between batches.
- Keep warm. Transfer finished pancakes to a wire rack set over a sheet pan in a 200°F oven while you finish the rest. The rack keeps them crisp.
- Serve right away. Top with a spoonful of sour cream and chives, a runny fried egg, or something sweet like applesauce. They’re friendly like that. A crisp salad on the side is nice, too.