Introduction

Remember those cozy Sunday dinners, the ones that ended with a comforting bowl of mashed potatoes? What if I told you that deliciousness doesn’t have to end when the plate is clean? Today, we’re transforming those creamy leftovers into something utterly magical: Cheesy Leftover Mashed Potato Pancakes! These little golden discs of joy are the ultimate hug in food form, perfect for a quick weeknight dinner, a fun brunch, or even a sneaky snack. You won’t believe how simple they are to whip up!

Why You’ll Love This Recipe

Fast: From leftover bowl to golden-brown perfection in under 30 minutes!
Easy: Seriously, if you can stir, you can make these. No fancy techniques needed.
Giftable: Imagine a jar of homemade pancake mix and these ready-to-fry beauties for a friend. Talk about a thoughtful, delicious gift! (Okay, maybe not giftable in the traditional sense, but the idea is there!)
Crowd-pleasing: Kids and adults alike will be begging for seconds (and thirds!).

Ingredients

Let’s gather up what you’ll need. The beauty of this recipe is that it’s all about using up what you already have!

3 cups chilled leftover mashed potatoes: The star of the show! Make sure they’re good and cold – this helps them hold their shape.
2/3 cup shredded cheddar cheese: Because everything is better with cheese, right? Feel free to use your favorite kind.
2 Tablespoons chopped scallions, green and white parts: For a little fresh, oniony bite. Chives work great too!
1 egg, lightly beaten: This is our binder, holding all that deliciousness together.
1/2 cup plus 3 Tablespoons all-purpose flour, divided: We use this to get the perfect pancake consistency.
Vegetable oil, for pan-frying: Just enough to get a nice crispy exterior.
Sour cream, for serving: The classic, creamy companion.

How to Make It

Alright, apron on, let’s get cooking! This is where the magic happens.

Mix it up: Grab a medium bowl. Toss in your chilled mashed potatoes, the shredded cheddar cheese, and those lovely chopped scallions. Give it a gentle stir to combine.
Add the binder: Now, pour in your lightly beaten egg and 1/2 cup of the all-purpose flour. Mix everything together until it’s just combined. Don’t overmix – we want fluffy, not tough!
Perfect the batter: Gradually add the remaining 3 Tablespoons of all-purpose flour. Keep mixing until you have a cohesive batter that’s thick enough to hold its shape but still spoonable. It should look like thick pancake batter.
Heat the skillet: Place your non-stick skillet over medium heat. Pour in just a thin layer of vegetable oil – enough to coat the bottom. Let it get nice and hot; a little shimmer is a good sign.
Shape and fry: Now for the fun part! Drop spoonfuls of your potato mixture into the hot oil. Use the back of your spoon to gently flatten them into little pancake shapes. Be careful not to overcrowd the pan.
Get ’em golden: Let them cook for about 3-5 minutes on each side. You’re looking for a beautiful, golden-brown color and a perfectly cooked interior.
Drain the goodness: Once they’re golden and gorgeous, carefully lift them out of the skillet and place them on a plate lined with paper towels. This will help drain away any excess oil.
Serve with love: These are best served warm, straight from the pan. Dollop a generous spoonful of sour cream on top and prepare for pure bliss!

Substitutions & Additions

Feeling creative? These pancakes are incredibly versatile. Here are a few ideas to jazz them up:

Cheese swap: Monterey Jack, Gruyere, or even a sharp white cheddar would be delicious.
Herb power: Finely chopped chives, parsley, or even a little rosemary can add a wonderful aroma.
Spice it up: A pinch of paprika, garlic powder, or a dash of hot sauce mixed into the batter can give it a kick.
Veggie boost: Finely grated zucchini (squeeze out the moisture first!) or corn kernels can add texture and flavor.
Bacon bits: Who can resist a little crispy bacon mixed in?

Tips for Success

Here are a few insider tips to ensure your Cheesy Leftover Mashed Potato Pancakes turn out perfectly every time:

Cold is key: Make sure your mashed potatoes are well chilled. Warm potatoes will make the batter too loose and harder to handle.
Don’t overmix: Overmixing can lead to tough pancakes. Just mix until everything is combined.
Medium heat is your friend: Too high heat will burn the outside before the inside cooks. Too low, and they’ll be greasy.
Prep ahead: You can mix the potato mixture (without the egg and flour) up to a day in advance and store it in the fridge. Just add the egg and flour right before you’re ready to cook.
Watch the oil: You want enough oil to fry, but not so much that they’re swimming. A thin, even layer is ideal.

How to Store It

Leftover pancakes? Lucky you! These are best eaten fresh, but if you do have some extra, here’s how to keep them:

Once cooled, store any leftover pancakes in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can pop them in a toaster oven or a dry skillet over medium heat until warmed through and slightly crispy again. Avoid the microwave if you want to maintain that lovely crispness.

FAQs

Got questions? We’ve got answers!

Can I make these without leftover mashed potatoes? Yes! You can make a fresh batch of mashed potatoes specifically for this recipe. Just let them cool completely before using.
What if my batter is too thin? Gradually add a little more flour, 1 tablespoon at a time, until it reaches a good pancake batter consistency.
Can I freeze these? You can freeze the uncooked pancake patties. Lay them flat on a baking sheet to freeze, then transfer to a freezer bag. Fry from frozen, adding a few extra minutes to the cooking time.

Cheesy Leftover Mashed Potato Pancakes

Transform leftover mashed potatoes into delicious, golden-brown pancakes with cheese and scallions. Perfect for a quick meal or brunch.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Equipment

Medium bowl
Non-stick skillet
Spoon
paper towels
Toaster oven for reheating

Ingredients

Main ingredients

3 cups chilled leftover mashed potatoes Make sure they're good and cold – this helps them hold their shape.
2 3 cup shredded cheddar cheese Feel free to use your favorite kind.
2 Tablespoons chopped scallions green and white parts. Chives work great too!
1 egg lightly beaten. This is our binder, holding all that deliciousness together.
0.5 cup all-purpose flour plus 3 Tablespoons, divided. We use this to get the perfect pancake consistency.
vegetable oil for pan-frying. Just enough to get a nice crispy exterior.
sour cream for serving. The classic, creamy companion.

Instructions

Grab a medium bowl. Toss in your chilled mashed potatoes, the shredded cheddar cheese, and those lovely chopped scallions. Give it a gentle stir to combine.
Now, pour in your lightly beaten egg and 1/2 cup of the all-purpose flour. Mix everything together until it's just combined. Don't overmix – we want fluffy, not tough!
Gradually add the remaining 3 Tablespoons of all-purpose flour. Keep mixing until you have a cohesive batter that's thick enough to hold its shape but still spoonable. It should look like thick pancake batter.
Place your non-stick skillet over medium heat. Pour in just a thin layer of vegetable oil – enough to coat the bottom. Let it get nice and hot; a little shimmer is a good sign.
Now for the fun part! Drop spoonfuls of your potato mixture into the hot oil. Use the back of your spoon to gently flatten them into little pancake shapes. Be careful not to overcrowd the pan.
Let them cook for about 3-5 minutes on each side. You're looking for a beautiful, golden-brown color and a perfectly cooked interior.
Once they're golden and gorgeous, carefully lift them out of the skillet and place them on a plate lined with paper towels. This will help drain away any excess oil.
These are best served warm, straight from the pan. Dollop a generous spoonful of sour cream on top and prepare for pure bliss!

Notes

Make sure your mashed potatoes are well chilled. Don't overmix the batter. Use medium heat for cooking. For reheating, use a toaster oven or a dry skillet.