You know those mornings when you open the fridge and spot that container of leftover mashed potatoes? That’s when the magic happens in my kitchen! I used to think they were destined for reheating (yawn), until I discovered the crispy, golden joy of mashed potato pancakes. Seriously, this is the best way to breathe new life into last night’s side dish. In just 20 minutes, you can transform those humble leftovers into something special—whether it’s a lazy weekend breakfast or a quick weeknight side. The best part? These little crispy clouds of happiness only need a handful of ingredients you probably already have. Trust me, once you try them, you’ll start making extra mashed potatoes on purpose!
Why You’ll Love These Mashed Potato Pancakes
Let me count the ways these little golden wonders will steal your heart:
- They’re crazy fast – From fridge to plate in under 20 minutes? Yes please! Perfect when hunger strikes suddenly.
- That crispy-creamy magic – That golden crust giving way to fluffy potato center gets me every time.
- Leftover superhero – Turns “boring” mashed potatoes into something exciting (no food waste guilt here!).
- Kid-approved – My picky nephew calls them “breakfast hash browns” and devours them.
- Endless variations – Add cheese, herbs, or even bacon bits to make them your own.
Seriously, once you taste that first crispy bite, you’ll wonder why you ever settled for plain reheated potatoes!
Ingredients for Mashed Potato Pancakes
Here’s everything you’ll need to make these crispy little miracles happen:
- 2 cups cold mashed potatoes – Straight from the fridge works best (trust me, warm ones get too sticky)
- 1 large egg – Gives the pancakes structure without making them heavy
- 1/4 cup all-purpose flour – Just enough to hold everything together
- 1/4 cup packed grated cheese (optional) – Cheddar works great, but get creative!
- 2 tbsp chopped green onions – For that fresh little bite
- 1/2 tsp salt – Adjust to your taste
- 1/4 tsp black pepper – Freshly cracked if you’ve got it
- 2 tbsp butter or oil – For that perfect golden crust
See? Nothing fancy – just simple ingredients that work magic together. The cheese and green onions are my favorite add-ins, but feel free to play around!
How to Make Mashed Potato Pancakes
Okay, let’s get these crispy little beauties cooking! Don’t worry – it’s easier than you think. Just follow these simple steps and you’ll be flipping golden pancakes in no time.
Mixing the Batter
First, grab a big bowl and dump in those cold mashed potatoes. Break them up with a fork – you want them nice and crumbly before adding anything else. Crack in that egg and give it a good stir until it disappears into the potatoes. Now sprinkle in the flour, salt, and pepper. Here’s my trick: mix just until everything comes together – you don’t want to overwork it or your pancakes might get tough. The batter should hold together when you press it, but still feel soft. Fold in your cheese and green onions now if you’re using them. Oh, and don’t panic if it seems a bit sticky – that’s totally normal!
Cooking to Perfection
Heat your skillet over medium heat and melt that butter (or oil) until it shimmers. Scoop about 1/4 cup of batter per pancake – I use an ice cream scoop for perfect portions. Gently flatten each mound with your spatula (they should be about 1/2 inch thick). Now the hard part – waiting! Let them cook undisturbed for 3-4 minutes until the bottoms turn that gorgeous golden brown. You’ll know it’s time to flip when the edges look set. Give them another 3 minutes on the other side – resist the urge to press them down! Transfer to paper towels to drain any excess grease. That first crispy bite? Pure heaven!
Tips for the Best Mashed Potato Pancakes
After making these dozens of times (okay, maybe hundreds), I’ve picked up some tricks that make all the difference:
- Cold potatoes are key – Room temp mash gets gluey, but fridge-cold holds its shape perfectly.
- Season boldly – Taste your batter! Leftover potatoes often need extra salt and pepper.
- Don’t crowd the pan – Give each pancake breathing room so they crisp up nicely.
- Medium heat magic – Too hot burns the outside before the inside heats through.
- Patience pays off – Wait for that golden crust before flipping – they’ll tell you when they’re ready!
Follow these simple tips and you’ll get restaurant-worthy pancakes every single time!
Serving Suggestions for Mashed Potato Pancakes
Oh, the possibilities! These crispy potato cakes are like little flavor canvases. My absolute must-have is a dollop of cool sour cream and a sprinkle of fresh chives – the contrast is heavenly. For breakfast, try them with sunny-side-up eggs (that runny yolk, yes!). Dinner? They’re perfect alongside roasted chicken or pork chops. Kids in my house love them with applesauce – the sweet and savory combo is magic. And if you’re feeling fancy, smoked salmon and crème fraîche take them to brunch-worthy status!
Storing and Reheating Mashed Potato Pancakes
Here’s the beautiful thing about these pancakes – they’re just as good the next day! Store any leftovers in an airtight container in the fridge for 3-4 days. To reheat, I always go for the skillet method – just a quick sizzle in a dry pan brings back that perfect crispiness. The oven works too (350°F for about 10 minutes). Want to freeze them? Layer between parchment paper in a freezer bag – they’ll keep for 2 months! Straight from freezer to toaster oven is my lazy morning lifesaver.
Nutritional Information
Each golden mashed potato pancake packs about 120 calories – not bad for such delicious comfort food! You’re looking at 6g fat (3g saturated), 14g carbs, and 3g protein per serving. Keep in mind these numbers can change based on your specific ingredients (especially if you add extra cheese – no judgement here!). The egg and potatoes give these little guys a nice protein boost that regular hash browns just can’t match. For more general information on potato nutrition, check out the Nutrition.gov database.
Frequently Asked Questions
Can I freeze mashed potato pancakes?
Absolutely! They freeze like a dream. Just cool completely, then layer between parchment paper in a freezer bag. When the craving hits, pop them straight into a 350°F oven for about 15 minutes – they’ll crisp right back up!
Can I use sweet potatoes instead?
You bet! Sweet potato mash works beautifully – just reduce any added sugar in your original mash. The pancakes will be slightly softer, so add an extra tablespoon of flour to help them hold their shape.
How do I make them extra crispy?
Two secrets: First, make sure your skillet is properly heated before adding the pancakes. Second, resist the urge to move them around – that undisturbed cooking time builds the best crust. A little extra butter never hurts either!
What if my batter seems too wet?
No worries! Just sprinkle in a bit more flour, one tablespoon at a time, until the mixture holds together when scooped. Remember – cold potatoes make all the difference here!
Can I make these gluten-free?
Of course! Swap the all-purpose flour for your favorite GF blend or almond flour. The texture will be slightly different, but still deliciously crispy. If you are looking for more dinner ideas that accommodate dietary needs, check out our recipe index.
Share Your Experience
I’d love to hear how your mashed potato pancakes turned out! Did you add any fun twists? Snap a photo of your golden creations – nothing makes me happier than seeing these crispy delights on your breakfast table!
Print
Crispy Mashed Potato Pancakes in Just 20 Minutes
- Total Time: 20 mins
- Yield: 6 pancakes 1x
- Diet: Vegetarian
Description
Crispy mashed potato pancakes made from leftover mashed potatoes. Quick to prepare and perfect for breakfast or a side dish.
Ingredients
- 2 cups mashed potatoes
- 1 egg
- 1/4 cup all-purpose flour
- 1/4 cup grated cheese (optional)
- 2 tbsp chopped green onions
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter or oil for frying
Instructions
- Mix mashed potatoes, egg, flour, cheese, green onions, salt, and pepper in a bowl.
- Heat butter or oil in a skillet over medium heat.
- Scoop about 1/4 cup of the mixture per pancake and flatten slightly in the skillet.
- Cook for 3-4 minutes per side until golden brown and crispy.
- Drain on paper towels before serving.
Notes
- Use cold mashed potatoes for better texture.
- Adjust seasoning to taste.
- Serve with sour cream or applesauce for dipping.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: mashed potato pancakes, leftover potatoes, easy breakfast