Description
Turn leftover mashed potatoes into crispy, cheesy pancakes that reheat beautifully. These are budget-friendly meal prep heroes, perfect for quick meals.
Ingredients
- 4 cups cold mashed potatoes
- 1 cup shredded cheddar or mozzarella
- 2 large eggs
- 1/3 cup all-purpose flour, plus 2–4 tablespoons as needed
- 2 green onions, finely sliced
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup plain breadcrumbs or panko
- 2 tablespoons grated Parmesan optional
- Neutral oil for frying
- Sour cream or Greek yogurt for serving
- Chives for serving
- Hot sauce for serving
Instructions
- In a large bowl, combine mashed potatoes, shredded cheese, eggs, 1/3 cup flour, green onions, garlic powder, salt, and pepper. If the mixture feels very soft or sticky, add flour 1 tablespoon at a time until it holds a patty.
- Scoop 1/4 cup portions, roll into balls, then flatten to 1/2-inch-thick patties.
- Stir breadcrumbs with Parmesan if using. Lightly dredge patties on both sides; shake off excess. Chill 10–15 minutes to firm.
- Heat 1/8 inch oil in a nonstick skillet over medium to medium-high heat. Fry 3–4 minutes per side until deep golden and crisp. Drain on a rack or paper towels and season with a pinch of salt.
- Top with sour cream or yogurt, chives, and hot sauce.
Notes
- Start with cold mashed potatoes; they bind better and fry crisper.
- Keep patties small and flat for faster, even browning.
- Do not flip early; wait for deep golden edges before turning.
- Fry in batches and keep finished pancakes on a wire rack in a 200°F oven.
- If using very creamy potatoes, add more flour or a spoon of cornstarch for structure.
- Refrigerate cooled pancakes up to 4 days. Freeze up to 2 months.
- Reheat baked from chilled at 400°F for 8–10 minutes or from frozen for 15–18 minutes.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Meal-Prep, Leftovers
- Method: Pan-fry
- Cuisine: American