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Leftover mashed potato pancakes served on a white plate

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

Course Side Dish
Cuisine American
Keyword mashed potato pancakes, recipe for leftover mashed potato, savory pancake recipe, Thanksgiving leftover recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 to 8
Calories 90 kcal
Author Cheryl Malik

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

  1. In a large bowl, mix all of the ingredients together until well combined.

  2. Heat the oil in a frying pan or skillet on a medium heat.

  3. Add the patties into the hot oil with a ladle, two or three at a time, don't overcrowd the pan.

  4. 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.

  5. 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.

  6. Repeat with the rest of the patties and serve.

Recipe 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 Facts
Leftover Mashed Potato Pancakes
Amount Per Serving
Calories 90 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 27mg9%
Sodium 18mg1%
Potassium 299mg9%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 8mg10%
Calcium 25mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.