Tasty Leftover Mashed Potato Pancakes

These crispy, golden potato pancakes turn yesterday's leftover mash into today's table highlight. I came up with this trick during a hectic holiday when my fridge was stuffed with Thanksgiving extras, and now we can't wait for the day after to make them.

This trick has saved so many forgotten tubs of mashed potatoes at my house. Even my kids who say they're "done with" leftovers wolf these down without knowing they're eating the same side dish from yesterday.

What You'll Need

• 3 cups cold leftover mashed potatoes: Forms your main base; they should be refrigerated and firm for best results
• 2/3 cup shredded cheddar cheese: Gives a rich taste and helps everything stick together; go for sharp cheddar if you want more flavor
• 2 tablespoons chopped scallions: Both green and white bits add a light oniony taste that goes great with potatoes
• 1 egg: Beaten lightly; this is what holds your pancakes together
• 1/2 cup plus 3 tablespoons all-purpose flour: Split between mixing and coating; makes the structure and helps get that crispy outside
• Vegetable oil: For frying in the pan; pick something neutral that won't burn easily
• Sour cream: For topping; adds a cool, tangy bit to balance the hot pancakes

How To Make Them

Combine Everything:

Put your cold mashed potatoes in a big bowl with the cheese, scallions, egg, and 3 tablespoons flour. Mix it all up really well. You want it to stick together when you press it but still feel a bit soft. If it's too sticky, just add a bit more flour, one spoon at a time.

Shape Your Pancakes:

Split your potato mix into 12 equal chunks with your hands. First roll each part into a ball; this makes sure your pancakes turn out even. Then flatten them into rounds about 1/2-inch thick. Press evenly with your hands so they cook the same all over.

Coat Them With Flour:

Put the rest of your flour (1/2 cup) in a flat dish big enough for a pancake. Gently coat each pancake all over with a thin layer of flour. This step is key—it's what makes them turn golden while keeping the inside soft. Tap off any extra flour before you cook them.

Get Frying:

Heat 3-4 tablespoons oil in a big pan over medium heat until it shimmers but isn't smoking. You want enough oil to cover the bottom of the pan well. Cook 3-4 pancakes at a time, depending on your pan size. Leave at least an inch between them so they brown properly.

Make Them Golden:

Let them cook without touching for 2 minutes, then check if the bottom is golden brown. When it is, carefully flip them with a thin spatula and cook another 1-2 minutes. Don't push down on them while cooking—they'll get too dense. Add more oil between batches if needed.

The Last Touches:

Move your finished pancakes to a plate lined with paper towels and sprinkle with salt right away while they're hot. The salt sticks better to warm pancakes. Serve them right away with a spoonful of cool sour cream and some extra chopped scallions on top.

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What I love most about these is how the edges get super crispy while the middles stay creamy and soft. My grandma used to make these with leftover holiday potatoes, and hearing that sizzle when the mix hits the hot oil always brings back memories of hanging out in her kitchen the morning after Thanksgiving.

Keeping Them Fresh

These potato pancakes keep really well. After they've cooled down completely, stack them with parchment paper between each one in a sealed container in the fridge for up to 3 days. If you want to save them longer, freeze them flat on a baking sheet until hard, then move them to a freezer bag where they'll last up to 3 months. To reheat frozen ones, put them in a 350°F oven for about 10 minutes until they're hot and crispy again. You can use the microwave for a quick warm-up, but they won't stay crispy.

Mix It Up

You can change this basic recipe in tons of ways. Try using Gruyère or pepper jack instead of cheddar for different flavors. Throw in some crispy bacon pieces, corn, or finely chopped bell peppers for extra crunch and color. For breakfast, top with a fried egg and a splash of hot sauce. Adding fresh herbs like chives, parsley, or dill makes them taste lighter and works great for spring meals. You can do whatever sounds good based on what's in your fridge.

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Ways To Serve Them

These pancakes work for any meal of the day. For breakfast, eat them with eggs and bacon. At lunch, put some smoked salmon and a dollop of crème fraîche on top for a fancy open sandwich. For dinner, eat them with a simple green salad dressed with vinaigrette to balance the richness. Make them smaller for appetizers topped with caviar or crab mix. In winter, they're great with hearty soups and stews instead of bread.

Common Questions

→ Can I use mashed potatoes that already have seasonings in them?

Absolutely, pre-seasoned mashed potatoes work great, just think about how their flavors will mix with the cheese and green onions you're adding.

→ What's the best cheese to use in these pancakes?

Cheddar works really well because it's got a nice strong taste and melts beautifully, but you can try Gouda or Monterey Jack too.

→ How do I make sure my pancakes get really crunchy?

Make sure your oil is nice and hot before you start cooking and don't flip them too early. Cook just a few at a time so your pan isn't crowded.

→ What goes well with these pancakes?

They're great topped with sour cream and snipped green onions, but they also taste amazing with a side of applesauce or your favorite dipping sauce.

→ Can I save extra pancakes for later?

You can totally freeze them after cooking. When you want to eat them, warm them up in a pan or oven to keep them crunchy.