Wondering what to do with leftover mashed potatoes? Give them a second life with these mashed potato pancakes! With fresh herbs and creamy feta cheese, these mashed potato patties are crispy, fluffy, and absolutely delicious!
There are so many dishes that taste even better the next day, but to me mashed potatoes is just not one of them. The question, particularly around the holidays, becomes: What I do with this big bowl of mashed potatoes sitting in my fridge, just begging to be wanted?
You can use them as a topping for something like Shepherd’s Pie or a filling for Tunisian Brik au Thon, but that’s often a bit more involved than I’m in the mood for. When I’m looking for something extra low-fuss, high reward, I make mashed potato pancakes.
This recipe could not be easier. Simply mix the potatoes straight from your fridge with herbs, cheese, an egg, and flour. Shape the mashed potato patties, coat them in breadcrumbs, and fry until golden. The leftover mashed potatoes are reborn!
Enjoy the patties on their own for a quick breakfast all week. Or, if you have a crowd to feed, serve as a side next to sheet pan baked eggs, or even leftover roast turkey for dinner.
Table of Contents
What You Need to Make Mashed Potato Pancakes
This mashed potato pancake recipe is very forgiving. Feel free to use the herbs and cheese you have on hand. Here’s what I used:
- Chilled mashed potatoes. I used roasted garlic mashed potatoes, but any mashed potatoes will work. You can even try them with my mashed sweet potatoes for a sweet-savory option.
- Cheese. I like feta cheese here, but you could use goat cheese, gouda, Parmesan, Pecorino Romano. Almost any cheese will work, but make sure it is crumbled or grated cheese, depending on the type.
- Scallions or chives. I use scallions, both white and green parts for lots of flavor, but chopped chives will work here too.
- Fresh herbs. A good handful of chopped parsley or, if you like, you can also add a little fresh thyme or rosemary.
- Egg and flour. Help bind the potato mixture so it won’t fall apart when fried. Feel free to use gluten free.
- Breadcrumbs. This is optional, but I like to lightly coat the pancake patties in breadcrumbs for an extra crispy crust. Gluten free works here too.
- Extra virgin olive oil for shallow-frying will give you a nice golden crust.
How to Make Potato Pancakes from Mashed Potatoes
To make leftover mashed potato patties, you simply need to bind the potatoes with egg and a touch of flour and fry them in a skillet. I like to boost them with few flavor-makers, as well as a breadcrumb coating so they’re extra crispy. Here are the steps:
- Make the batter: In a large mixing big bowl, combine 3 cups chilled mashed potatoes, 1/2 cup crumbled feta, 1/4 cup all purpose flour, 3 chopped scallions, 1 egg, and 1/4 cup chopped parsley. Mix with a wooden spoon until everything is well incorporated.
- Make the mashed potato patties: Spread 1/3 to 1/2 cup breadcrumbs on a plate. Scoop the potato mixture using a measuring cup (1/4 cup or 1/3 cup, depending on what size pancakes you want). Form the scoop into a ball, then lightly flatten to make a 1/2-inch thick patty. Coat the patty on both sides with the breadcrumbs, then set it flat on a baking sheet. Repeat with the remaining mashed potato mixture, replenishing the breadcrumbs as necessary.
- Fry the mashed potato pancakes: Line a tray with paper towels and set near your stove. Set a large non-stick pan or skillet over medium-high heat. Add enough olive oil to the pan so it’s about 1/2-inch deep. When the oil shimmers, arrange the patties in the pan in one single layer (do this in batches, if needed). Cook until crispy and golden on both sides, about 2 to 3 minutes per side. Set the cooked pancakes aside on the prepared tray as you go.
- Finish and serve. Transfer the mashed potato patties to a serving plate and garnish with a bit more feta cheese and scallions. Enjoy!
What to Serve with Mashed Potato Pancakes
These mashed potato patties are delicious enough on their own with simply a touch of crumbled feta for garnish. That said, you can add an easy sauce on the side for dipping, like Tahini sauce or even just Greek yogurt. They also make a great side to your favorite protein for dinner, or salad for a vegetarian option. Or top with a fried egg for breakfast.
More Mashed Potato Recipes
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Roasted Garlic Mashed Potatoes
Sides and Small Plates
Mashed Sweet Potatoes with Garlic and Thyme
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Leftover Mashed Potato Pancakes
Ingredients
- 3 cups chilled mashed potatoes (already cooked and stored in the fridge)
- 3 ounces feta cheese, crumbled (about 1/2 cup), plus more for garnish
- 1/4 cup all purpose flour
- 3 scallions, chopped (both white and green parts), plus more for garnish
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/3 to 1/2 cup plain breadcrumbs
- Extra virgin olive oil, for pan frying
Instructions
- Make the batter: In a large mixing bowl, combine the mashed potatoes, feta, flour, scallions, egg, and parsley. Mix with a wooden spoon until everything is well incorporated.
- Make the mashed potato patties: Spread the breadcrumbs on a plate. Scoop the potato mixture using a measuring cup (1/4 cup or 1/3 cup, depending on what size pancakes you want). Form the scoop into a ball, then lightly flatten to make a 1/2-inch thick patty. Coat the patty on both sides with the breadcrumbs, then set it flat on a baking sheet. Repeat with the remaining mashed potato mixture, replenishing the breadcrumbs as necessary.
- Fry the mashed potato pancakes: Line a tray with paper towels and set near your stove. Set a large non-stick pan or skillet over medium-high heat. Add enough olive oil to the pan so it's about 1/2-inch deep. When the oil shimmers, arrange the patties in the pan in one single layer (do this in batches, if needed). Cook until crispy and golden on both sides, about 2 to 3 minutes per side. Set the cooked pancakes aside on the prepared tray as you go.
- Finish and serve. Transfer the mashed potato patties to a serving plate and garnish with a bit more feta cheese and scallions. Enjoy!
Video
Notes
Nutrition
*This post has recently been updated with new information for the readers’ benefit.
Made pretty much as directed. Feta green onions, panko. Do not need as much oil as stayed. The panko is key. These are a bit malleable so tricky until in the pan. Great use for leftover MP. But can be adapted to any mashed root veg. Will make again and maybe not only with leftover MP but prospectively with other veg.
I have made these numerous times but without the breadcrumbs, great way to use up mashed potatoes and gravy or just eat them, I have even added in a bit gravy into the potato mix.
Thanks for the great review, Karen!
Would this work in the air fryer?
Hi, Edith. We had another reader comment here that they tried this in an air fryer with success, so I say go for it! Here’s what they had to say: I had 2 cups of potatoes. I cut the amount of feta and flour slightly. I sprayed the pancakes with avocado oil and put them in the air fryer in my oven at 375 degrees for 15 minutes. I flipped them halfway. Delicious!
Really good recipe had them for breakfast thank you the potato pancakes have alot of flavor
I made them last Christmas and they were AWESOME! But, is there any chance that i can bake them instead of frying them? I don’t eat fried stuff…
I think you totally could, Christina. They might not get quite as crispy, though.
Delicious! My husband & I loved them. I mixed cheeses, also added a little shredded smoked gouda. And black pepper. What a great way to make mashed potatoes great again!
I could tell this would taste delicious– but had to scratch my attempt and order dinner. The cakes refused to stay together before abd while in the pan. They also stuck so much to my fingers or spatula it was difficult to maintain a shape.
I tried adding more flour, and putting mix in the fridge a while to firm but no luck. Also kept my hands wet to avoid sticking.
Wow I loved this as a breakfast treat when I had some mashed pototates in the fridge to use up. I tend to have feta on hand and had some chopped chives in the freezer. It was super fast & easy to mix up the ingredients in a bowl and pan fry (I have no idea what the reviewer who said this has “18” (?) ingredients and was difficult to make is talking about). I also used gf flour and gf panko breadcrumbs- the crunch on the outside was great.
Wonderful! I’m glad you enjoyed this recipe!
Perfect solution to too many mashed potatoes. I recommend the bread crumbs for sure – the extra crunch and crispy outside is worth it. thanks for this!
Thanks, Becky!
Easy and delicious, a real savory idea to use up leftover mashed potatoes. I added a few more eggs then called for and didn’t use bread crumbs cuz I didn’t have any.
Thanks so much for the great review, Sarah!
Can the potato mix pre cooking be frozen?
Hello! We’ve never tried that, so it’s hard to say. I feel like it would be better to fully cook them before freezing for later use.
This was delicious. I am a sucker for a good hash brown and these hit the spot!
Thanks so much, Tarien!