Crispy on the outside, soft and cheesy in the center, these mashed potato pancakes are an easy and delicious way to turn leftover mashed potatoes into a comforting breakfast, side dish, or snack.
Recipe Information
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4–6
Makes: 10–12 pancakes
Course: Breakfast, Side Dish, Snack
Cuisine: Comfort Food
Difficulty: Easy
Ingredients
For the Potato Pancakes
3 cups cold mashed potatoes
1 large egg
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
â…“ cup all-purpose flour
2 green onions, finely sliced
2 tablespoons fresh parsley, chopped
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon onion powder
2 tablespoons milk, only if needed
2–3 tablespoons olive oil or vegetable oil, for frying
Optional Cheese Filling
For extra-cheesy pancakes:
½ cup shredded mozzarella or cheddar
Instructions
1. Prepare the potato mixture
Place the cold mashed potatoes in a large mixing bowl.
Add the egg, cheddar, Parmesan, flour, green onions, parsley, garlic, salt, black pepper, paprika, and onion powder.
Mix until everything is well combined.
The mixture should be soft but firm enough to shape. If it feels too dry, add 1 tablespoon of milk at a time.
2. Add extra cheese
For a cheesy center, take about 2 tablespoons of potato mixture and flatten it in your hand.
Place a small amount of shredded mozzarella or cheddar in the center.
Cover with another small portion of potato mixture and seal the edges.
If you prefer an easier version, simply mix all the cheese directly into the potato mixture.
3. Shape the pancakes
Lightly flour your hands.
Divide the mixture into 10–12 portions.
Shape each portion into a round pancake about ½-inch thick.
Don’t make them too thick, or the outside may brown before the center becomes hot.
4. Cook the pancakes
Heat 1 tablespoon of oil in a large nonstick skillet over medium heat.
Place the potato pancakes into the pan without overcrowding.
Cook for about 3–4 minutes per side, until golden brown and crispy.
Add a little more oil between batches if necessary.
5. Drain
Transfer the cooked pancakes to a plate lined with paper towels.
Let them rest for 1–2 minutes before serving.
Air Fryer Method
For a lighter version:
Preheat the air fryer to 375°F (190°C).
Lightly spray the potato pancakes with cooking spray.
Place them in a single layer.
Air fry for 10–14 minutes, flipping halfway through.
Cook until golden and crispy.
Oven-Baked Method
Preheat oven to 425°F (220°C).
Place pancakes on a parchment-lined baking sheet.
Lightly brush or spray both sides with oil.
Bake for 20–25 minutes, flipping halfway through.
Bake until crisp and golden.
Serving Suggestions
Serve these cheesy potato pancakes with:
Sour cream
Greek yogurt
Chives
Fresh parsley
Salsa
Guacamole
Garlic yogurt sauce
Tomato salad
Green salad
Fried or poached eggs
For breakfast, serve with eggs and fresh vegetables. For dinner, they make an excellent side dish with grilled chicken or roasted vegetables.
Approximate Nutrition
Per pancake, assuming 12 pancakes:
Calories: ~145
Protein: ~5 g
Carbohydrates: ~17 g
Fiber: ~1.5 g
Net Carbs: ~15.5 g
Fat: ~6 g
Saturated Fat: ~2.5 g
Cholesterol: ~25 mg
Sodium: ~250 mg
Sugar: ~1 g
Nutrition is approximate and depends on the mashed potatoes, cheese, flour, and amount of oil used.
Nut & Allergen Information
Contains: Milk/dairy, egg, and wheat/gluten.
Nuts: No peanuts or tree nuts are included in the basic recipe.
Soy: Usually soy-free, but check packaged cheese and other ingredients for additives.
Gluten-free option: Replace all-purpose flour with a certified gluten-free flour blend or potato starch.
Egg-free option: Use an appropriate egg substitute or a small amount of plain Greek yogurt as a binder.
Dairy-free option: Use dairy-free shredded cheese and dairy-free mashed potatoes.
If cooking for someone with a serious allergy, check every packaged ingredient for cross-contact warnings.
Recipe Tips
Use cold mashed potatoes: They are easier to shape and produce firmer pancakes.
Don’t use overly creamy potatoes: Very wet mashed potatoes can make the pancakes difficult to shape. Add a little extra flour if necessary.
Don’t overcrowd the pan: Leave space around each pancake so they brown properly.
Keep the heat medium: Very high heat can burn the outside while leaving the inside cold.
For extra crispiness: Chill the shaped pancakes for 15–20 minutes before frying.
For stronger cheese flavor: Add Parmesan plus sharp cheddar.
Q&A
Can I use leftover mashed potatoes?
Yes. This is one of the best ways to use leftover mashed potatoes. Cold refrigerated potatoes work especially well.
Can I make these without flour?
Yes. You can use potato starch, cornstarch, breadcrumbs, or a gluten-free flour blend as a binder.
Why are my potato pancakes falling apart?
The mashed potatoes may contain too much moisture. Add another tablespoon or two of flour and chill the shaped pancakes before cooking.
Can I use instant mashed potatoes?
Yes, but prepare them slightly thicker than usual and allow them to cool completely before making the pancakes.
What cheese is best?
Sharp cheddar gives the strongest flavor, while mozzarella creates a stretchy, melty center. Parmesan adds a salty, savory taste.
Can I freeze potato pancakes?
Yes. Cool them completely, place parchment between the pancakes, and freeze in an airtight container for up to 2 months.
How do I reheat frozen pancakes?
Reheat in a 375°F (190°C) oven or air fryer until hot and crispy. Avoid microwaving if you want to maintain the crispy texture.
Can I add vegetables?
Absolutely. Finely chopped spinach, cooked broccoli, corn, grated carrot, or sautéed mushrooms can be added. Make sure vegetables are not watery.
Can I add chicken?
Yes. Finely chopped cooked chicken or turkey can be added for a higher-protein meal.
Are these suitable for breakfast?
Yes. Serve them with scrambled eggs, fried eggs, Greek yogurt, and fresh vegetables for a satisfying breakfast.
Can I make them spicy?
Yes. Add chili flakes, cayenne pepper, diced jalapeño, or a little hot sauce to the mixture.
How long do they keep in the refrigerator?
Store cooked pancakes in an airtight container for up to 3–4 days. Reheat in a skillet, oven, or air fryer for the best texture.
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