Mashed Potato Pancakes
Posted: 11/22/19
Updated: 12/22/22
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These mashed potato pancakes are the absolute most delicious way to use up leftover mashed potatoes! Perfect after Thanksgiving or Christmas or anytime you have mashed potatoes on hand, they make a great main course and are super easy to make gluten-free or even paleo.
Why This Recipe Is So Good!
- These savory pancakes are a great way of using up your mashed potatoes from your Thanksgiving or Christmas dinner.
- They are quick and easy to make and only require a handful of pantry staple ingredients.
- They are easy to make gluten-free or paleo.
- They work really well with my Crockpot Vegan Mashed Potatoes and Instant Pot Mashed Potatoes.
How To Make It
- In a large bowl, mix all of the ingredients together until well combined.
- Heat the oil in a frying pan or skillet on a medium heat.
- Add the patties into the hot oil with a ladle, two or three at a time, don’t overcrowd the pan.
- Cook the patties until the bottom is browned and sides are set. You’ll see the bottoms getting browned if you use a light-colored pan.
- Flip the patties and cook for another 3 or 4 minutes until browned and cooked through. To flip, you want to make sure the entire spatula is under the pancake. If it’s halfway it will break.
- Repeat with the rest of the patties and serve.
What Can I Do with Leftover Mashed Potatoes
These tasty savory pancakes are the perfect way to use up your leftover mashed potatoes after your holiday feast. They are so quick and easy to make with simple ingredients, so you can easily turn your mash from the day before into another yummy side dish.
If you are looking for more recipes to make the most out of your leftovers, my Leftover Turkey Tortilla Soup is a winner!
How Long are Mashed Potatoes Good For?
Store your leftover mashed potatoes in an airtight container in the fridge and they will be good for up to three days. Once you have made the pancakes, you store them in the fridge for two to three days and reheat them in the oven.
How Do You Serve These Pancakes?
These potato pancakes are perfect to serve as part of a brunch, lunch or dinner! Serve them with a poached egg for a yummy brunch option or with a dollop of sour cream. They make the perfect side dish for any main meal to accompany fish, chicken, meat or vegetarian dinner.
Top Tips To Make This Leftover Mashed Potato Pancake Recipe
- To make these pancakes gluten-free, substitute the flour for gluten-free 1:1.
- To make these pancakes paleo, use cassava flour 1:1.
- Add one egg to the mixture at first, if the mixture is dry or clumpy add another.
- Don’t overcrowd the pan when you are cooking the pancakes, cook them two or three at a time.
For More Tasty Potato Recipes:
- Crockpot Potato Soup
- Baked Potatoes on the Grill
- Herb Roasted Potato Salad
- Mashed Potato Soup With Tarragon
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Leftover Mashed Potato Pancakes
These delicious potato pancakes are made from leftover mashed potatoes and are quick & easy to make. Perfect after Thanksgiving! Gluten free option
to 8
Ingredients
- 2 cups mashed potatoes cold
- 1-2 eggs start with one egg. You want a consistency hat's thinner than mashed potatoes so if it is dry or clumpy then add another.
- 1/4 cup flour
- 1/2 teaspoon onion powder
- Avocado or refined coconut oil for frying or use vegetable oil if you prefer
Instructions
- In a large bowl, mix all of the ingredients together until well combined.
- Heat the oil in a frying pan or skillet on a medium heat.
- Add the patties into the hot oil with a ladle, two or three at a time, don't overcrowd the pan.
- Cook the patties until bottom is browned and sides are set. You’ll see the bottoms getting browned if you use a light colored pan.
- Flip the patties and cook for another 3 or 4 minutes until browned and cooked through. To flip, you want to make sure the entire spatula is under the pancake. If it’s halfway it will break.
- Repeat with the rest of the patties and serve.
Notes
- To make these pancakes gluten free, substitute the flour for gluten free 1:1.
- To make these pancakes paleo, use cassava flour 1:1.
- Add one egg to the mixture at first, if the mixture is dry or clumpy add another.
- Don’t over crowd the pan when you are cooking the pancakes, cook them two or three at a time.
Nutrition Information
Calories: 90kcal, Carbohydrates: 13g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 27mg, Sodium: 18mg, Potassium: 299mg, Fiber: 2g, Sugar: 1g, Vitamin A: 40IU, Vitamin C: 8mg, Calcium: 25mg, Iron: 3mg, Net Carbs: 11g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Perfect with one exception…….who has LEFTOVER mashed potato (ha!)
HA! True! In the off chance you might 😉 Thanks so much for the review!
This has been one of my favorite ways to eat potatoes since I was a small child. Mom always sautéed an onion to add in. We ate them with ketchup then and still do now.
This is such a great way to use up leftover mashed potatoes. Thanks for the Paleo option!
I’m going to make these with my leftover mashed potatoes for the kids. They look so good!