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two potato pancakes with feta cheese and a fork on a plate.
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4.94 from 48 votes

Leftover Mashed Potato Pancakes

These easy mashed potato pancakes take only 15 minutes to make! Crispy on the outside and perfectly tender on the inside. This really is the best way to use up leftover mashed potatoes.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Breakfast, Side
Cuisine: American/Mediterranean
Diet: Vegetarian
Servings: 8 servings
Author: Suzy Karadsheh

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

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
  • Storage: Store in the fridge for up to 4 days in a tightly closed glass container. Reheat in a non-stick pan with a tiny bit of extra virgin olive oil.

Nutrition

Calories: 146.5kcal | Carbohydrates: 25.3g | Protein: 5g | Fat: 2.9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.7g | Trans Fat: 0.003g | Cholesterol: 28.8mg | Sodium: 172.9mg | Potassium: 296.3mg | Fiber: 2g | Sugar: 1.2g | Vitamin A: 274.6IU | Vitamin C: 21.6mg | Calcium: 70mg | Iron: 1mg

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