//Cheesy Leftover Mashed Potato Pancakes

Cheesy Leftover Mashed Potato Pancakes

Collage of two images. First image: Closeup view of a stack of Cheesy Leftover Mashed Potato Pancakes topped with sour cream and scallions. Bottom image: Two white plates with stacks of Cheesy Potato Pancakes.

Transform spare spuds into this quick and easy recipe for Cheesy Leftover Mashed Potato Pancakes!

Stacks of mashed potato pancakes topped with sour cream and scallions

Stacks of mashed potato pancakes topped with sour cream and scallions

Whether it’s the winter holidays (hello, Thanksgiving!), the spring bashes (hello, St. Patrick’s Day!) or just any night of the week, leftover mashed potatoes no longer have to be a boring re-warmed afterthought on day 2.

Now you can turn those surplus spuds into the ultimate Cheesy Leftover Mashed Potato Pancakes!

A glass bowl containing leftover mashed potatoes, cheddar cheese and scallions

A glass bowl containing leftover mashed potatoes, cheddar cheese and scallions

What’s not to love about hot, crispy potato pancakes topped with tangy sour cream?

This simple recipe comes together in minutes, and best of all, is wide open to customizations.

Mashed potato balls being formed into pancakes

Mashed potato balls being formed into pancakes

Not a fan of cheddar? Swap in your cheese of choice. Got spare turkey, too? Chop it up and add it to the mix. Looking for a hint of heat? Stir in some chopped chipotles in adobo.

A frying pan containing potato pancakes

A frying pan containing potato pancakes

And if you’re staring down even more surplus spuds, don’t miss additional recipes for:

Stacks of mashed potato pancakes on white plates and a small bowl of scallionsStacks of mashed potato pancakes on white plates and a small bowl of scallions

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  • In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Kelly’s Notes.) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

  • Place the remaining ½ cup of flour in a shallow dish and carefully dredge each pancake in the flour.

  • Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

  • Fry the pancakes, in batches, until they’re golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won’t develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

  • Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

Kelly’s Notes:

  • All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.

  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you’d like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.