Crispy Mashed Potato Pancakes: A Comfort Food Classic
Transform yesterday’s mash into golden rounds with a cheesy, crunch-filled upgrade.
Mashed potato pancakes are the answer to that ever-present question: What should I do with leftover mashed potatoes? With a crispy exterior and a fluffy, cheesy interior, these golden brown rounds deliver ultimate comfort food satisfaction in every bite. Whether it’s the morning after a holiday feast or a cozy family dinner, this beloved recipe transforms fridge staples into something truly irresistible. Follow this guide for essential tips, flavorful variations, and a step-by-step method that guarantees perfect pancakes every time.
Why Mashed Potato Pancakes Belong in Your Kitchen
Mashed potato pancakes are more than a clever way to reduce food waste—they’re a delicious reinvention of a classic side dish. Their crunchy coating and soft, cheesy center suit any meal, whether served hot for breakfast, alongside roasted meats, or as a savory snack with a dollop of sour cream. From humble beginnings as a practical use for leftovers, they’ve become a much-loved comfort food fit for any occasion.
- Quick and easy: Ready in about 20 minutes using ingredients you likely have on hand.
- Versatile: Perfect with various cheeses and optional mix-ins like ham, chives, or herbs.
- Family-friendly: Great for breakfast, lunch, dinner, or even a hearty appetizer.
- Budget-conscious: Reduces food waste by reusing leftover mashed potatoes.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Leftover mashed potatoes | 2 cups | Cold; smooth or chunky both work |
| Large egg | 1 | For binding |
| All-purpose flour | 1/3 cup | Plus more if needed, helps batter consistency |
| Kosher salt | 1/2 tsp | Plus more for seasoning after cooking |
| Black pepper | 1/4 tsp | Freshly ground preferred |
| Shredded cheddar cheese | 1 cup | Or substitute other cheeses |
| Green onions | 2, finely chopped | Plus more for garnish; can swap for chives |
| Panko breadcrumbs | 1 cup | For the crispy outside |
| Vegetable oil | As needed | For frying |
| Sour cream | To serve | Classic topping |
How to Make Mashed Potato Pancakes: Step-by-Step Directions
Prepare the Mixture
In a large bowl, combine the mashed potatoes, egg, flour, salt, and pepper. Stir until fully incorporated, then fold in the cheese and green onion. The goal is a moist, cohesive mixture that isn’t too sticky—if it’s sticking to your hands, add extra flour one tablespoon at a time until you can shape it without mess.
Shape the Patties
Place panko breadcrumbs in a shallow dish. Divide the potato mixture into 8 equal portions (use a spoon or hands) and pat each into a 3 ½-inch round disk. Dredge both sides of each patty in panko, pressing gently so the breadcrumbs adhere well. Set on a plate until ready to fry.
Heat the Oil
Add enough vegetable oil to cover the bottom of a large cast-iron skillet by about 1/4 inch. Heat over medium-high until it reaches 350°F. If you don’t have a thermometer, flick in a breadcrumb—it should sizzle immediately but not burn.
Fry the Pancakes
Working in batches if needed, add pancakes to the hot oil. Fry 2 to 3 minutes per side until golden brown and crisp. Adjust heat as necessary to prevent burning.
Drain and Serve
Transfer the fried pancakes to a plate lined with paper towels. Immediately sprinkle with extra salt. Serve hot, topped with more green onions and a dollop of sour cream.
Expert Tips & Variations
- Cheese Choices: Try Swiss, pepper jack, parmesan, or mozzarella for different flavors and textures. Each brings its unique melt and taste to the pancakes.
- Add-ins: Mix in chopped cooked bacon, diced ham, sautéed mushrooms, or chopped herbs for extra flavor.
- Crunch Boost: Swap panko for finely crushed cornflakes or use seasoned breadcrumbs for extra flavor.
- Make Ahead: Shape and dredge the pancakes ahead, then refrigerate on a tray covered with plastic wrap. Fry just before serving for the best crunch.
- Serving Ideas: These pancakes are a versatile side for roasted chicken, meatloaf, or eggs. Serve for brunch, pack for lunch, or enjoy as an appetizer.
- Sauces: Beyond sour cream, try these pancakes with apple sauce, herbed yogurt dip, or a zesty aioli.
Serving Suggestions
Mashed potato pancakes are delicious on their own, but they truly shine with the right accompaniments. Here are some serving ideas that elevate this dish from simple to spectacular:
- With eggs and bacon for a hearty breakfast or brunch.
- As a side to roast meats like chicken, beef brisket, or pork chops.
- Alongside soups such as tomato or creamy vegetable for a comforting meal.
- Appetizer style, cut into smaller rounds and served with various dips for grazing tables.
- With classic toppings like extra green onions, shredded cheese, or chives.
Nutritional Benefits & Considerations
Mashed potato pancakes are a fulfilling comfort food, offering a good balance of carbohydrates, protein (from eggs and cheese), and healthy fats depending on your cooking oil. Because they are typically fried, they can be calorie-dense—opt for pan-frying instead of deep frying, and try using a non-stick skillet with less oil if you’d like a lighter version. Gluten-free flour or whole wheat flour can be swapped for all-purpose to suit dietary needs.
What others are reading
Helpful Storage & Reheating Tips
- Store cooked pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat to restore crispiness. Avoid microwaving alone, as this makes them soggy.
- Freeze un-fried patties between sheets of parchment for up to 1 month; fry straight from the freezer, allowing a few extra minutes per side.
Frequently Asked Questions (FAQs)
Can I use instant mashed potatoes?
Yes, while fresh mashed potatoes offer the best texture, well-prepared instant mashed potatoes can work as a substitute. Be sure they are thick and cool before mixing the batter.
My mixture is too wet or sticky—what should I do?
Gradually add extra flour, one tablespoon at a time, until you can form a patty that holds its shape. The exact amount needed depends on how much cream, butter, or milk was in the original mashed potatoes.
What’s the best oil for frying potato pancakes?
Neutral oils with high smoke points—such as vegetable, canola, or sunflower oil—work best for frying, ensuring crisp results without imparting unwanted flavors.
How do I keep pancakes crispy?
Drain thoroughly on paper towels, avoid crowding the pan, and serve immediately for the crunchiest texture. You can also keep batches warm in a 200°F oven while finishing the rest.
Can I freeze mashed potato pancakes?
Yes. Freeze either uncooked, breadcrumbed patties or cooked pancakes on a tray, then transfer them to an airtight freezer bag or container. Reheat directly from frozen in a hot skillet or oven; do not thaw first for best texture.
What other toppings work well?
Beyond sour cream, try salsa, herbed yogurt, grated cheese, or a simple fried egg for a full breakfast.
Creative Variations
- Southwest style: Add corn, finely diced jalapeño, and pepper jack cheese. Garnish with cilantro and serve with salsa.
- Loaded potato: Stir in crumbled cooked bacon, extra cheddar, and chopped chives. Top with more cheese and bacon bits.
- Vegetarian: Swap cheddar for smoked gouda and add caramelized onions and chopped roasted red bell peppers to the mixture.
- Herbed: Add fresh parsley, dill, or tarragon for a light, fragrant note.
Troubleshooting & Pro Tips
- Patties fall apart in the pan: The mixture may be too dry/crumbly—add a splash of milk, more egg, or a touch of melted butter. If too wet, add flour.
- Pancakes absorbing too much oil: Ensure the oil is fully heated before adding pancakes; cold oil leads to soggy results.
- Even browning: Do not overcrowd the pan. Fry in batches and adjust heat as necessary.
- Uniform size: Use an ice cream scoop or measuring cup to portion the mixture for even cooking.
History Brief: Origins of Potato Pancakes
Variations of potato pancakes (such as latkes, rösti, and kartoffelpuffer) trace their roots to European and Jewish cuisines, where grated raw or cooked potatoes were combined with onions, eggs, and flour, then fried. The modern mashed potato variant is a uniquely American twist, evolving to utilize leftovers in resourceful, delicious ways.
Conclusion: The Potato Pancake Promise
Whether you’re reaching for a comforting breakfast, a speedy lunch, or the perfect side for your dinner table, crispy mashed potato pancakes never disappoint. With endless adaptability and kid-approved flavors, this recipe is sure to become a new staple for leftover mashed potatoes—no matter the season or occasion.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a44776040/mashed-potato-pancakes-recipe/
- https://www.food.com/recipe/leftover-mashed-potato-pancakes-9054
- https://www.youtube.com/watch?v=K-BlmQt_8MA
- https://www.southernplate.com/potato-cakes-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g37384043/leftover-mashed-potatoes-recipes/
Similar Articles
Read full bio of medha deb
