These mashed potato pancakes are crispy, cheesy, and full of flavor thanks to sharp cheddar and fresh green onions.
They’re the perfect way to use up leftover mashed potatoes and turn them into something totally crave-worthy.
I’ve made these on lazy mornings, as a quick snack, or to serve alongside something simple like eggs or soup.
They never disappoint.
Why I Love This Recipe
I always have leftover mashed potatoes, and these pancakes are my favorite way to bring them back to life. They’re quick, crispy, and ridiculously satisfying.
- Perfect use for leftover mashed potatoes
- Crispy on the outside, soft and cheesy inside
- Only takes a few simple ingredients
- Easy to customize with add-ins
- Great for breakfast, lunch, or even a snack
What You’ll Need
- 2 cups cold mashed potatoes
- 1 large egg
- ½ cup shredded sharp cheddar cheese
- ¼ cup chopped green onions
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons neutral oil (canola or vegetable), for frying
Pro Tips
- Use cold mashed potatoes—they hold their shape better when frying
- A little flour helps bind everything so the pancakes stay together
- Let them fry without touching them—you’ll get a perfect crust
- Shred your own cheese if you can—it melts better
- If your mashed potatoes are already buttery or garlicky, reduce the salt a bit
Tools Required
- Medium mixing bowl
- Fork or spoon for mixing
- Measuring spoons and cups
- Nonstick skillet or cast iron pan
- Spatula
- Paper towels or wire rack
Substitutions and Variations
- Swap green onions with chives or finely diced red onion
- Use mozzarella, parmesan, or pepper jack instead of cheddar
- Add crumbled cooked bacon for a heartier version
- Make it spicy with a pinch of cayenne or hot sauce in the mix
- Use a gluten-free flour blend for a GF version
Make Ahead Tips
- You can mix the batter and store it in the fridge for up to 1 day before cooking
- Cooked pancakes reheat well in the oven or air fryer for crispiness
- Freeze cooked pancakes on a tray, then store in a bag—reheat directly from frozen
Servings and Time
Makes: 6–8 pancakes (about 3–4 servings)
Total Time: 25 minutes
Recipe and Instructions
Step 1: Mix the Batter
In a mixing bowl, combine 2 cups cold mashed potatoes, 1 large egg, ½ cup shredded cheddar cheese, ¼ cup chopped green onions, ¼ cup all-purpose flour, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir well until fully mixed and smooth.
Step 2: Shape the Pancakes
Use your hands or a spoon to scoop and form the mixture into 6–8 round patties, about ½ inch thick.
Step 3: Fry the Pancakes
Heat 2 tablespoons oil in a skillet over medium heat. Fry the pancakes in batches, cooking each side for 3–4 minutes, or until golden brown and crispy on the outside.
Step 4: Drain and Serve
Remove the pancakes from the skillet and place on a paper towel-lined plate or wire rack to drain off excess oil. Serve warm, optionally topped with a little sour cream and more green onions.
Leftovers and Storage
- Keep leftovers in the fridge for up to 3 days
- Reheat in a pan or air fryer to bring back the crisp
- Freeze cooked pancakes and reheat straight from frozen in the oven
Macros Information (Per Serving — Approximate)
- Calories: 190
- Protein: 6g
- Fat: 11g
- Carbs: 17g
- Fiber: 1g
- Sugar: 1g
Why This Recipe Works (Quick Science)
Cold mashed potatoes help the batter firm up and hold its shape. The egg and flour work as binders, so the pancakes don’t fall apart. Cheddar cheese adds flavor and helps crisp the edges as it melts and cooks in the pan. Green onions balance it all out with a little freshness.
Common Mistakes
- Using hot mashed potatoes: The batter gets too soft and sticky
- Too much oil: Can make the pancakes greasy
- Frying on high heat: They brown too fast and stay raw inside
- Flipping too early: Let them set and crisp before turning
What to Serve With
- Fried or poached eggs
- Sour cream or Greek yogurt
- A light salad or sautéed greens
- Soup (especially tomato or veggie)
- Sliced avocado and hot sauce
FAQ
Can I use freshly made mashed potatoes?
Yes, just let them cool fully before using.
Can I air fry instead of pan fry?
Yes, air fry at 375°F for 10–12 minutes, flipping halfway.
Can I make these without cheese?
Yes! They’ll still hold together and taste great.
How do I keep them warm for serving?
Place them on a tray in a 200°F oven until ready to serve.
Hope you give these crispy little mashed potato pancakes a try. They’re so simple and always worth it. Let me know how yours turn out—I’d love to hear what you added or changed up!