Potato Pancakes Recipe

Potato pancakes stacked on top of each other with sour cream and green onions on top.

4.96 from 24 votes

Potato Pancakes Recipe

Crispy, cheesy potato pancakes use leftover mashed potatoes and are ready in 20 minutes for a perfect breakfast, lunch, or appetizer.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: pancakes

Author: Kristyn Merkley

Ingredients

3 cups mashed potatoes
2 large eggs
½ cup all-purpose flour
½ cup shredded cheddar cheese
1 teaspoon dried parsley
1 teaspoon garlic salt
salt and pepper to taste, to taste
vegetable oil, for frying

Instructions

Preheat a large frying pan or griddle to medium heat.
If your potatoes are cold from the fridge, we 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, garlic salt, and pepper.
Stir the ingredients together. Make sure they are cool.
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. Drain on paper towels. Serve with a dollop of sour cream and green onions (optional).

Video

Notes

Recipe Tips.

Make extra mashed potatoes and set them aside so you can make these pancakes!
Don't make them too thick; they will take longer to cook through and may burn on the outside before the inside is warm.
If the potato pancakes have too much moisture you may need an extra tablespoon or two of flour to keep them from falling apart.
We most often serve these as a side at breakfast, but they can also be covered with sausage gravy and served as a heartier main dish, or as a delicious snack or appetizer.
If your potatoes were already seasoned quite heavily, you may not need the salt & pepper.

Store. Store in an airtight container in the fridge. 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. Preheat oven to 350°F (or 400°F for frozen potato pancakes). Place a baking rack on a baking sheet, and arrange on top. Bake for about 5 minutes (10 minutes for frozen potato pancakes).

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