Mashed Potato Pancakes
The best thing to make with leftover mashed potatoes – are these pancakes. Easy and simple to make, these savory pan-fried pancakes have a crisp outside and tender inside. Enjoy with sour cream on top.
The best part is that these mashed potato pancakes do not taste like crisped-up mashed potatoes. They have bacon (yah!), ranch seasoning for extra flavor, and cheese for that soft inside.
There are always some mashed potatoes left. You make more of this garlicky mashed potato, afraid it might fall short. So usually, you reheat it and have it again. But this potato pancake recipe is always a better option instead.
With leftover mashed potatoes, it is hardly any cooking effort to make discs of them and pan-frying them till they develop a crispy crust. Along with the crunch of the outside, you can taste the tender mashed potato on the inside.
What better use of leftover mashed potato? These potato pancakes have been a favorite of mine for a long time. These can be had for breakfast, lunch, or snacks. An excellent appetizer. Sometimes, I skip the mashed potato stage and make it fresh just for these pancakes.
Ingredients for mashed potato pancakes
Leftover mashed potatoes – These need not be leftover. These pancakes are worth enough to demand making fresh mashed potatoes and then shaped to these delicious beauties. Yes, they are otherwise great saviors for leftovers.
Shredded Cheddar Cheese – Cheese adds softness to the pancakes when they are pan-fried. Parmesan cheese is another option.
Flour – helps tighten the mashed potato, so they hold shape when you form discs of them.
Bacon – while you are at it, why not up the flavor by introducing bacon?
Ranch Seasoning – adds chutzpah to the pancakes and seasons the insides.
Chopped Green onion – to add fresh crunch at each bite.
Eggs – help in binding the ingredients together
Note: Mashed potato will have salt, and we are adding cheese which will bring some saltiness to the mix. So add salt only if required after you taste it. You may add pepper for some heat.
Mashed potato would already be seasoned; we are also adding the ranch seasoning. Therefore, taste the mixture before you add herbs like parsley.
How to make crispy pan-fried mashed potato pancakes
Either make fresh mashed potato or take out leftovers from the refrigerator. Leave it out for an hour.
Mixture – Mix the mashed potato with the rest of the ingredients in a large bowl. Heat oil in a pan/skillet on medium heat. Using a scoop, take out the potato mixture and place it on the pan. Use a spatula to flatten the mixture to the shape of a disc.
Cook on one side – Cook on this side for up to 3 minutes. Notice the lower edges. If they have browned, use the spatula to flip them. The top should look like having a nice golden brown crust. You may char it a bit more if you like.
Flip and cook – Cook the side on the bottom for another 2-3 minutes. The edge should have become brown now. Take it off the pan. Once you have cooked up a batch, serve by adding a spoonful of sour cream.
Tips
- You can cook 3-4 of these pancakes at once. Even more, if you have got a wider pan.
- Mashed potatoes, once refrigerated, might become thick. If it is too hard to mix, bring it to room temperature for easier to handle.
- If the mixture is too runny, refrigerate it for 30 minutes to slightly thicken.
- Even after refrigerating, add a couple of tablespoons of breadcrumbs if it’s runny. Avoid adding too much flour.
- Avoid immediately reheating pancakes that were refrigerated for a long time. The outside might get charred without the inside getting warm.
Store
Great news! You can refrigerate and freeze these pancakes better than mashed potatoes. Unlike the latter, they do not toughen or thicken up and do not need all that thawing time.
Just take it out of the refrigerator and reheat it on the skillet. You may reheat it in the microwave too.
When you put them in the fridge, put them as a batch in an air-tight container or zip-lock bag. When you take frozen batches, let them thaw overnight in the refrigerator section. For refrigerated ones, let them sit outside on the counter to come to room temperature.
Serve with
Mashed potato pancakes are quite versatile. You can have them as part of your breakfast spread or with any side dish for lunch. You can even have the kids snack on them in the evening.
These pancakes are mostly starch and fat from the cheese. Best had with protein or veggies. For side dish ideas for protein, look at Air Fryer Crispy Chicken Breast, French Onion Chicken, and Slow Cooker Creamy Chicken Thighs.
Leftover mashed potato Pancakes
Ingredients
- 2 cup Leftover mashed potatoes ref note
- 1 cup Shredded Cheddar Cheese
- ½ cup Flour
- 6 strips Bacon
- 3 tablespoon Ranch Seasoning
- ⅓ cup Chopped Green onion
- 2 Eggs
Instructions
- In a bowl, add all the ingridients.
- Heat oil in a skillet. Using a medium ice cream scoop, take out the mixture.
- Place it in a skillet. Using a spatula slightly flatten the mixture.
- Cook it for 2-3 minutes undisturbed. Once the edges look brown, using a spatula flip and cook for another 2-3 minutes.
- Cook 3-4 pancakes in a batch.
Notes
- Mashed potatoes, once refrigerated, might become thick. If it is too hard to mix, bring it to room temperature for easier to handle.
- If the mixture is too runny, refrigerate it for 30 minutes to slightly thicken.
- Even after refrigerating, if it’s runny, add a couple of tablespoons of breadcrumbs. Avoid adding too much flour.
Nutrition
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