Potato Pancakes

This mashed Potato Pancakes recipe makes the best out of leftovers. These easy potato cakes are tasty, filling and so versatile. Perfect for savory breakfasts, sides or as a budget-friendly meal.

Do you have leftover mashed potatoes from last night’s dinner, Thanksgiving, or holiday feasts? This recipe is exactly what you need! In just 10 minutes, you can transform those leftovers into irresistibly delicious savory pancakes. They taste amazing on their own, or paired with hard boiled eggs, bacon, cheese, smoked salmon and baked beans.

Why you will love this recipe

• Quick and easy. All you need are mashed potatoes, an egg, flour, little olive oil and some seasonings. Mix all together in a bowl, cook in a warm skillet and enjoy. It can’t get any easier!
• Budget-friendly and zero waste. Making pancakes with mashed potatoes is a fantastic way to use up those leftovers lying in the fridge. This minimizes both food wastes and money spent on purchasing new ingredients.
• Delicious and versatile. Perfectly crispy outside and tender inside, these potato cakes are packed with flavors and texture. Their simplicity makes them a versatile base for customizations and toppings, delicious as a breakfast or dinner.
• Healthy and filling. They’re made with wholesome ingredients like mashed potatoes, olive oil, and egg, providing a good balance of carbs, protein, and healthy fats to keep you energized and full for hours.

Ingredients

• Mashed potatoes: This recipe works best with starchy potatoes, mashed and cooled. I used mashed Russet potatoes, but also Yukon or red potatoes work great.
• Egg: This helps bind the batter while providing flavor. For the best result, choose a large fresh egg from free range chickens (grade AA if possible).
• All purpose flour: Little flour helps bind the mixture and improves the texture. You can replace with whole wheat flour, spelt flour, oat flour, almond flour or gluten-free alternatives.
• Parmesan cheese: My simple potato pancake recipe uses Parmesan cheese, but you can easily replace with shredded or cubed mozzarella, shredded cheddar and even feta cheese. If you are not a fan of cheese; omit this ingredient. 
• Olive oil: I recommend extra virgin olive oil, but you can substitute with regular olive oil, avocado oil, or walnut oil. Also melted butter works.
• Seasonings: To keep them simple, I only used sea salt and black pepper. Feel free to add garlic powder, onion powder, smoked paprika or Italian seasoning if you desire.

How to make potato pancakes with mashed potatoes

Here’s an overview how to make potato pancakes with mashed potatoes, in a quick and easy way. Along the directions, you will also find step-by-step pictures showing the process. More details can be found in the recipe card at the bottom.

Step 1 – Mix. In a large mixing bowl, combine the mashed potatoes with egg, flour, olive oil, salt, and pepper. Add any optional seasonings and Parmesan cheese for extra flavor. Mix until the ingredients form a smooth mixture. Add more flour, 1 tablespoon at a time, if the mixture is too soft to hold its shape.

Step 2 – Shape. Take a small handful of the potato mixture and shape it into a disc. Repeat with the remaining amount.

Step 3 – Cook. Heat a nonstick skillet, slightly greased or oiled. When hot, place the pancakes without overcrowding the pan. Cook over medium heat until the underside is golden, then flip with a spatula and cook on the other side.

Step 4 – Serve. Once they are cooked, remove from the skillet and place on a paper towel-lined plate to drain off any excess oil. Serve warm for breakfast, as a side dish or a snack, or for dinner.

Potato pancake variations

• Vegan (eggless): You can make this recipe without egg by adding 1–2 extra tablespoons of flour as needed. The vegan version will still be delicious, though the texture may be slightly less firm.
• Gluten-free: Use certified gluten-free flour, or swap it out for almond flour. All other ingredients are already free from gluten.
• Sweet potatoes: Use sweet potatoes instead of classic white potatoes for more nutrients and flavor. You can keep them savory or transform into fluffy sweet potato pancakes, with a touch of maple syrup.
• Extra veggies: Mix in grated zucchini or carrots and make healthy potato cakes that are loaded with nutrients, colors and taste.
• Mix-ins: Add Parmesan cheese, mozzarella, bacon, chunks of ham and no one will be able to resist. Kids and picky eaters included!
• Extra seasonings: Besides salt and pepper, add more flavor with a selection of your favorite seasonings such as garlic powder, onion powder, smoked paprika and chili flakes.

Storage directions

Here are complete instructions for storage, in case you have leftovers – of leftovers. One thing to keep in mind, you’ll need to let the cooked potato pancakes cool down completely to room temperature first.

• In the fridge. Once they have cooled, line in an airtight container in single layers, spacing each layer with parchment paper if you stack them. Make sure you seal the container tightly so that the cakes do not go get soggy. Store in the refrigerator for up to 3 days.
• In the freezer. To freeze leftover potato pancakes, place in a freezer-safe container or zipper bag, separating each layer with parchment paper if stacked. Keep in the freezer for up to 3 months.
• To reheat. If frozen, first thaw them overnight in the fridge. Re-warm them in a skillet with a little oil until crispy, in a 350°F (175°C) oven for 5-10 minutes, or in an air fryer for 5–7 minutes. For a quicker option, microwave for 20-30 seconds.

Serving ideas

• For breakfast: Serve alongside smoked salmon, sunny side up eggs, scrambled cottage cheese eggs, crispy bacon and baked beans. They offer a great alternative to protein bagels, with toppings such as creamy avocado or whipped cottage cheese.
• As a side dish or a meal: Pair with a protein such as chicken breast, baked chicken wings, salmon fillets or tofu. For a more filling meal, add some veggies like air fryer Brussels sprouts, spinach salad or a fresh cucumber tomato salad.

Frequently asked questions

More easy potato recipes

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