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Crispy Leftover Mashed Potato Pancakes

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A quick and easy recipe that transforms leftover mashed potatoes into crispy, savory pancakes perfect for breakfast or brunch. These pancakes have a golden crust and tender inside, making them a comforting and delicious way to enjoy leftovers.

Ingredients

Scale
  • 2 cups (450g) leftover mashed potatoes, cold
  • 1 large egg
  • 1/4 to 1/3 cup (30-40g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder (optional)
  • 1/4 teaspoon garlic powder (optional)
  • 3 tablespoons vegetable oil or clarified butter for frying

Instructions

  1. Gather about 2 cups (450g) of cold leftover mashed potatoes. If the mash is lumpy, give it a quick stir to loosen it up but don’t overwork it.
  2. In a large bowl, combine the mashed potatoes with 1 large egg, 1/4 cup (30g) all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional onion and garlic powders. Stir gently until just combined. If the batter feels too wet to hold shape, add more flour one tablespoon at a time until thick but not dry.
  3. Place your skillet over medium heat and add about 2 tablespoons of vegetable oil or clarified butter. Let it get hot but not smoking (around 325°F / 160°C).
  4. Using a 1/4 cup (60ml) measuring cup or your hands, scoop the batter and gently flatten it into a 3-inch (7.5 cm) round shape. Don’t crowd the pan; work in batches if needed.
  5. Fry each side for about 3-4 minutes or until golden brown and crispy. Resist the urge to move them too early—they’ll release when ready. Flip carefully with a spatula and cook the other side.
  6. Transfer cooked pancakes to a plate lined with paper towels to soak up any excess oil.
  7. Serve warm immediately for the best crispy texture, or keep warm in a low oven (200°F / 95°C) while finishing the batch.

Notes

Use cold mashed potatoes for best results. Adjust flour amount to get a thick batter that holds shape. Cook on medium heat to avoid burning and ensure even crispiness. Flip pancakes only once. For gluten-free option, substitute all-purpose flour with almond or gluten-free flour blend. For dairy-free, ensure mashed potatoes contain no butter or milk. Reheat pancakes in a skillet to maintain crispiness; avoid microwaving.

Nutrition

Keywords: mashed potato pancakes, leftover mashed potatoes, crispy potato pancakes, easy breakfast, brunch recipe, potato pancakes, comfort food

Find it online: https://sizzlesprout.com/crispy-leftover-mashed-potato-pancakes-easy-homemade-recipe-for-perfect-breakfast/