Marry This Mashed Potato Pancakes Recipe is a crispy and cheesy recipe, which is made with leftover mashed potatoes and cheddar cheese. It’s the ultimate comfort food recipe, ready in about 20 minutes.
Jump to RecipeMashed Potato Pancakes Recipe Ingredients
Transforming leftovers into a delicious new favorite.
- 2 cups leftover mashed potatoes, chilled
- 1 large egg
- 1/3 cup all-purpose flour, plus more as needed
- 1/2 tsp. kosher salt, plus more for sprinkling
- 1/4 tsp. ground black pepper
- 1 cup shredded cheddar cheese
- 2 finely chopped green onions, plus more for sprinkling
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- Sour cream, to serve
How To Make Mashed Potato Pancakes Recipe
A step-by-step guide to crispy, cheesy potato perfection.
- Make the Potato Mixture: In a large bowl, mix the cold mashed potatoes, egg, flour, salt, and pepper until well combined. Gently fold in the shredded cheddar cheese and chopped green onions. The mixture should be firm enough to form into patties; if it’s too sticky, add a little more flour, 1 tablespoon at a time.
- Form and Coat the Patties: Place the panko breadcrumbs in a shallow dish. Divide the potato mixture into 8 equal portions and shape each one into a 3 ½-inch disk. Dredge each patty in the panko, pressing gently to coat all sides, and shake off any excess. Place the coated patties on a plate.
- Fry Until Golden: Pour about 1/4 inch of vegetable oil into a large cast-iron or nonstick skillet and heat over medium-high heat to 350°F. Working in batches to avoid overcrowding, fry the potato pancakes for 2 to 3 minutes per side, until they are deep golden brown and crispy.
- Drain and Serve: Transfer the fried pancakes to a plate lined with paper towels to drain any excess oil. Sprinkle immediately with a little more salt. Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh green onions.
Recipe Tips
For perfect, crispy potato pancakes every time.
- How to keep potato pancakes from falling apart? The key is using cold, firm mashed potatoes. Warm or loose potatoes will make the mixture too soft. The egg and flour act as binders, and chilling the formed patties for 15-20 minutes before frying can also help them hold their shape beautifully.
- Can I make these in an air fryer? Yes! For a lighter version, preheat your air fryer to 400°F. Spray the basket and both sides of the coated pancakes with cooking spray. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
- What’s the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or grapeseed oil. This ensures the pancakes fry to a perfect golden brown without the oil burning.
- Why use panko breadcrumbs? Panko breadcrumbs are lighter and flakier than regular breadcrumbs, which creates an extra crispy, crunchy exterior that is absolutely irresistible.
What To Serve With Mashed Potato Pancakes
Delicious pairings for your new favorite side dish.
These versatile pancakes can be served for breakfast, lunch, or dinner! They are fantastic with:
- A dollop of sour cream and a sprinkle of chives or green onions (a classic!)
- A side of sweet applesauce for a classic savory-sweet combination
- A fried or poached egg on top for a hearty breakfast
- Alongside a crisp green salad for a light lunch
How To Store Mashed Potato Pancakes
Keeping your pancakes ready for another meal.
- Refrigerate: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freeze: Let the pancakes cool completely, then place them in a single layer on a baking sheet to freeze. Once solid, transfer them to a freezer-safe bag. They can be frozen for up to 3 months. Reheat in the oven or air fryer for best results.
Mashed Potato Pancakes Nutrition Facts
An estimated guide per pancake.
- Calories: 280 kcal
- Carbohydrates: 25 g
- Protein: 10 g
- Fat: 15 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, but they must be completely cooled first. For best results, spread the fresh mashed potatoes on a baking sheet and refrigerate them until they are cold and firm.
This usually means the potatoes have too much moisture. The first step is to add a bit more flour, one tablespoon at a time, until the mixture is manageable. Chilling the mixture in the refrigerator for 30 minutes can also make it much easier to handle and form into patties.
Absolutely! This is a great base recipe. Feel free to mix in cooked and crumbled bacon, different cheeses like pepper jack or Gruyère, or other fresh herbs like dill or parsley for a new flavor combination.
Try More Recipes:
Mashed Potato Pancakes Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy4
servings10
minutes10
minutes280
kcalCrispy on the outside and cheesy on the inside, these easy pancakes are the perfect and most delicious way to use up leftover mashed potatoes.
Ingredients
2 cups cold leftover mashed potatoes
1 large egg
1/3 cup all-purpose flour
1 cup shredded cheddar cheese
2 green onions, chopped
1 cup panko breadcrumbs
Kosher salt & black pepper
Vegetable oil, for frying
Sour cream, for serving
Directions
- In a bowl, mix cold mashed potatoes, egg, flour, salt, pepper, cheese, and green onions.
- If the mixture is too sticky, add a little more flour.
- Shape the mixture into 8 (3 ½-inch) patties.
- Coat each patty thoroughly in panko breadcrumbs.
- Heat 1/4 inch of oil in a skillet over medium-high heat.
- Fry patties in batches for 2-3 minutes per side, until golden brown and crispy.
- Drain on paper towels, sprinkle with salt, and serve hot with sour cream.
Notes
- It is crucial to use cold, firm mashed potatoes for the best results; warm potatoes will be too soft to form patties.
- Chilling the formed patties for 15-20 minutes before frying helps them hold their shape even better.
- Don’t overcrowd the pan when frying; this ensures the pancakes get crispy instead of steaming.
- These can be reheated in an oven or air fryer at 400°F to restore their original crispiness.
