Easy Leftover Mashed Potato Pancakes
Easy Leftover Mashed Potato Pancakes
About these mashed potato pancakes:
This is a great way to use up leftover mashed potatoes! Sometimes I even make extra mashed potatoes for dinner the night before, so I can make these for dinner the next day. This recipe uses about 2 cups of mashed potatoes to make 6 medium sized pancakes. These delicious mashed potato pancakes make a great side dish!
Serving Suggestion:
You can serve these potato pancakes at any meal! They pair wonderfully with eggs for breakfast, they’re light for lunch, and are also perfect as a side dish to dinner. Serve with a dollop of sour cream and extra green onion. My boys also like to eat these delicious potato pancakes with their favourite hot sauce!
Mashed Potato Pancake Recipe Tips:
- POTATOES: Use mashed potatoes from any of your favourite mashing potatoes such as yellow or Yukon gold potatoes, russet potatoes, or red potatoes. You can also use this recipe for leftover mashed sweet potatoes!
- ONIONS: You can use minced shallots, sweet or yellow onions, green onions or fresh chives.
- OIL: I like to heavily oil the pan when cooking these pancakes, as we like the extra flavour the oil adds, and it also makes for crispy pancakes (see image below). But feel free to use a little bit of oil or anywhere between 1 – 3 tablespoons for the griddle. You can use vegetable oil or olive oil.
- LEFTOVERS: Store any leftovers in an airtight container for 2-3 days. Reheat in the microwave or on the stove. You can freeze them too…just add a small piece of parchment paper between each pancake, then place in a freezer bag, and freeze for up to 1 month.
- DOUBLE IT! This recipe is easily doubled. If you’re making a big batch you can make them ahead of time and keep them warm in the oven. I just place the cooked pancakes in a single layer on a baking sheet in the oven at 200 degrees F to keep them warm until we’re ready to eat.
Make them cheesy!
It’s easy to make cheesy leftover mashed potato pancakes by adding in 1/2 cup of shredded cheese to the batter. You can use cheddar cheese, mozzarella cheese or any of your favourite shredded cheeses. Sometimes I also like to add a tablespoon of parmesan cheese.
Easy Leftover Mashed Potato Pancakes
Ingredients
- 2 cups mashed potatoes
- 1 tbsp minced onion
- 1 large egg
- 1/4 cup all purpose flour
- 1/8 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Preheat a griddle (or large non-stick skillet) to medium heat.
- In a large bowl mix together the mashed potatoes, onion and egg.
- Then stir in the flour, salt and pepper.
- Add about 2 – 3 tbsp of oil to the warmed griddle, making sure to fully cover the pan.
- Scoop about 1/3 cup of the potato mixture for each pancake, onto the hot griddle.
- Cook for about 2-3 minutes each side. The tops of the pancakes should be golden brown. If you want crispy potato pancakes, make sure you use enough oil, and cook them a bit longer.
- Serve with sour cream.
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We love making these too! It’s one of the main reasons why I make mashed potatoes! These look perfect ^_^ Stopping by from FPT!
Thank you!