Potato Pancake Recipe

These easy potato pancakes are perfect for breakfast, lunch, supper or as an appetizer. Made with leftover mashed potatoes - they have delicious golden edges and are perfect with sour cream!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 pancakes
Calories 104 kcal
Author Fiona Dowling


  • 3 cups mashed potatoes
  • 2 large eggs
  • 1/2 cup flour
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon dried parsley
  • salt & pepper to taste
  • oil for frying


  1. Preheat a large frying pan or griddle to medium heat.

  2. 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. 

  3. In a large bowl add the mashed potatoes, eggs, flour, cheese, parsley, salt and pepper. 

  4. Stir the ingredients together.

  5. Grease the frying pan/skillet lightly.

  6. Form the dough into patties about 1/4 cup of batter each. Flatten the patty between your palms.

  7. Fry on the one side until golden (about 3-5 minutes), then flip and fry on the second side until golden.

Recipe Notes

*If your potatoes were already seasoned quite heavily, you may not need the salt & pepper. 

Nutrition Facts
Potato Pancake Recipe
Amount Per Serving
Calories 104 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 40mg13%
Sodium 58mg3%
Potassium 187mg5%
Carbohydrates 16g5%
Fiber 1g4%
Protein 4g8%
Vitamin A 100IU2%
Vitamin C 12.1mg15%
Calcium 43mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.