Mashed Potato Pancakes


Mashed Potato Pancakes

I just love it when there are leftover mashed potatoes.  Whether you have leftover or use fresh made mashed potatoes, these mashed potato pancakes will certainly perk up a plain egg and toast breakfast.

Although I usually have these for breakfast, they would also make a great side dish for dinner.

They are so easy to make and plenty of variations to please any family member.  The recipe below will be just a plain, simple, basic mashed potato pancake.  Below the recipe, I’ll list variations.

Don’t be limited by just my variations.  Use them to combine ingredients and/or spices that will please your palate.  I would just caution you to avoid too many “wet ingredients” unless you want to add more flour.  With too many wet ingredients, they will become too soft to form into a pancake and hold it’s shape when you flip them in the pan.



Mashed Potato Pancakes | Recipe

(Makes approximately 6 pancakes)

1-1/2 c. mashed potatoes1 egg
1/2 c. flour (+extra to flour your hands)
Oil for frying

Yep!  That’s it.  You’ve probably already seasoned your mashed potatoes so you won’t even need salt & pepper.

Mix all ingredients in a bowl.

Mashed Potato Pancakes1

Make each pancake approximately 3″ in diameter.  Much bigger and they make fall apart when you flip them in the frying pan.  Have a small bowl of flour you can use to sprinkle the mashed potato mixture while you form into a patty.

I first sprinkle my hand with flour, then put a large, heaping spoonful of mashed potato mixture onto my hand.  Sprinkle top of that spoonful with a little more flour and flatten out to form a patty.  The flour will keep it from becoming a sticky mess on your hands.  Sprinkle more flour as needed.

Meanwhile, heat a frying pan between  a medium to medium high heat with a couple tablespoons of oil.  When patties are formed, place them gentle into the oiled frying pan to avoid any grease splatter.

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Do not try to flip them too soon.  In approximately 5 minutes, lift up an edge and see if it’s starting to brown.  Once a browned crust has formed, then gently flip them to brown the other side.

Remove from frying pay and serve immediately.

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You can top them with sour cream and chives, hot sauce, maple syrup, or even ketchup.


  • Add raw or brown onions to potato mixture.  (or on top of them after frying)
  • Add fresh chopped garlic or garlic powder
  • Add 1/2 c. Parmesan cheese to potato mixture
  • Add 1/2 c. shredded cheddar cheese to potato mixture
  • Add cooked crumbled bacon or sausage to potato mixture
  • Add some cayenne pepper for a little heat
  • Add fresh chopped parsley to potato mixture

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Please comment below and let me know how you make mashed potato pancakes.  Do you add anything else to the mixture or top them with something other than what I’ve mentioned?

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About Sylvia Smith

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+


  1. They look simple and beautiful. A good use for leftovers.
    Chris recently posted…Bloggers Around the World: South AfricaMy Profile

    • Thanks for visiting, Chris. These mashed potato pancakes are a real treat for us on the weekends since I don’t cook a hot breakfast during the week. Also hate to throw away any leftovers. I will always find a way to use them. Hope you like them.

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