Easy potato pancakes are perfect for breakfast, lunch, or as a side. They have crispy golden edges and a cheesy center!
Mashed Potato Pancakes
We love pancakes, but have you ever tried Potato Pancakes?
Potato pancakes are such a delicious way to use up leftover mashed potatoes. They have fluffy centers, golden edges, and a little cheese for extra flavor. They’re great as a side dish instead of mashed potatoes or baked potatoes – but I also love them for breakfast instead of making hash browns.
We’ve always loved mashed potatoes and rarely have leftovers, but with this recipe we are sure to try and have some saved so we can make these mashed potato pancakes the next morning.
How to Make Potato Pancakes
I prefer using mashed potatoes without garlic – but if that’s all you have they’ll work too.
COMBINE. To the mashed potatoes we’re adding a little shredded cheddar cheese, parsley, eggs, and flour. The eggs and flour help to bind the pancakes together. Adding the cheese and parsley add even more flavor. From there – mix all the ingredients together.
SEASON. I always add a little salt and pepper for flavor – but this will depend on how much seasoning you added to your mashed potatoes. If you already added salt and pepper when you made your mashed potatoes, you likely won’t need to add any to your potato pancakes.
FORM & FRY. To form the batter into patties, I like to use a large cookie scoop or ice cream scoop to make potato pancakes that are around 3-4 tablespoons of batter each. Flatten out the patties with your palms so they’re about ⅓ – ½ inch thick. Then fry in a large frying or on the griddle until golden on both sides.
Tips + Storing Info
I like to serve these with the same toppings as baked potatoes, which includes:
- sour cream
- green onion
- bacon bits
- and more cheese!
To FREEZE, wrap tightly in aluminum foil and place in a freezer-safe Ziploc bag. Place in freezer and store there for up to 3 months. Look at the notes above on how to reheat the pancakes if frozen.
REHEAT in the oven. To do that, preheat oven to 350 (or 400 for frozen potato pancakes). Place a baking rack on a baking sheet, arrange on top and bake for about 5 minutes (10 minutes for frozen potato pancakes).
For more pancake recipes, try these:
Or for more potato recipes, try these:
Potato Pancake Recipe
- 3 cups mashed potatoes
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup shredded cheddar cheese
- 1 teaspoon dried parsley
- salt and pepper to taste to taste
- vegetable oil for frying
- Preheat a large frying pan or griddle to medium heat.
- If your potatoes are cold from the fridge, I recommend warming them up slightly and giving them a second mash or beating with an electric mixer so they're easier to work with.
- In a large bowl add the mashed potatoes, eggs, flour, cheese, parsley, salt and pepper.
- Stir the ingredients together.
- Grease the frying pan/skillet lightly.
- Form the dough into patties about ¼ cup of batter each. Flatten the patty between your palms.
- Fry on the one side until golden (about 3-5 minutes), then flip and fry on the second side until golden.