These crispy mashed potato pancakes offer the perfect combination of crunchy outer layer and fluffy, comforting interior. They’re ideal for turning leftover mashed potatoes into something exciting and delicious—great for breakfast, brunch, a side dish, or even a snack. With minimal ingredients and quick cooking, they deliver big flavour without much fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups (about 450 g) cold mashed potatoes
1 large egg
½ cup (approx. 60 g) grated cheddar cheese
2 tablespoons chopped fresh chives or green onions
¼ cup (30 g) all-purpose flour, plus extra if needed
½ cup (about 60 g) panko breadcrumbs (for coating)
Salt and black pepper, to taste
2–3 tablespoons olive oil or avocado oil (for frying)
Directions
In a large mixing bowl, combine the mashed potatoes, egg, grated cheddar cheese, chopped chives, flour, salt and pepper. Stir until thoroughly mixed and the mixture can hold together.
Place the panko breadcrumbs on a shallow plate or dish. Using your hands, form the potato mixture into 6–8 patties (depending on size) about ¾-inch thick.
Coat each patty in the panko breadcrumbs, pressing gently so the coating adheres well.
Heat the oil in a large skillet over medium heat. Once shimmering, add the patties (do this in batches if your skillet is not large enough). Press each patty lightly with a spatula so the bottom makes full contact with the pan.
Fry each patty for about 2–3 minutes per side, or until golden brown and crisp on both sides and the cheese is melted inside.
Remove the patties and let them rest briefly on a paper-towel-lined plate. Serve immediately while hot and crunchy.
Servings and timing
Makes about 6–8 pancakes (serving 3–4 people)
Prep time: ~10 minutes
Cook time: ~10–12 minutes
Total time: ~20–22 minutes
Variations
Herb & garlic flavour: Add 1 teaspoon garlic powder and 2 tablespoons chopped parsley or dill to the mixture.
Spicy kick: Stir in ¼ teaspoon cayenne pepper or 1 finely chopped jalapeño for heat.
Cheese-free: Omit the cheddar and increase the flour by 2-3 tablespoons; you’ll still get good binding and texture.
Gluten-free: Use gluten-free flour and gluten-free breadcrumbs for coating.
Air-fried version: After coating, spray patties with a light cooking oil spray and air-fry at 200°C (390°F) for ~8 minutes flipping halfway for a lower-oil option.
Storage/Reheating
Storage: Let pancakes cool completely, then store in an airtight container in the fridge for up to 2 days.
Freezing: Arrange cooled pancakes on a baking sheet, freeze until firm, then transfer to a freezer bag. Freeze for up to 1 month.
Reheating: To retain crispiness, reheat in a pre-heated oven at 200°C (390°F) for ~8-10 minutes or until hot and crisp. Avoid microwaving if you want to keep the crunchy exterior.
FAQs
What kind of mashed potatoes should I use?
You can use any leftover mashed potatoes—whether they contain butter and milk or are plain. Just ensure they are cold so the mixture firms up better when shaping.
Can I skip the cheese?
Yes—if you prefer, you can omit the cheddar cheese. The texture may be slightly different (less melty inside), but the pancakes will still hold together if you increase the flour slightly.
My potato mixture is too wet, how do I fix it?
If the mixture is too sticky or wet to shape, add 1 tablespoon of flour at a time until it firms up, or chill it in the fridge for 20–30 minutes before shaping.
Do I have to use breadcrumbs for coating?
No—breadcrumbs enhance the crunch, but you can skip them. If you omit them, you might want to press each patty a bit flatter and ensure sufficient oil in the pan for crisping.
What oil is best for frying?
Use a neutral-flavoured oil with a good smoke point like avocado oil, canola, or light olive oil. Use enough to coat the pan so the bottom of the pancakes crisps evenly.
Can I bake them instead of frying?
Yes—after shaping and coating, place patties on a parchment-lined baking sheet, lightly spray with oil, and bake at 220 °C (430 °F) for ~10–12 minutes, flipping halfway, until golden and crisp.
How can I tell when they’re done?
They’re ready when both sides are golden brown and crispy, and the interior feels warm and held together when you cut into one.
What can I serve them with?
These pancakes go well with sour cream, Greek yogurt, a simple green salad, or alongside eggs for breakfast. They also pair nicely as a side to a grilled meat or vegetable dish.
Are they good for meal-prep or leftovers?
Yes—they reheat well and can be made ahead, refrigerated, and reheated in the oven for convenience.
Conclusion
These crispy mashed potato pancakes are a delightful way to revive leftover mashed potatoes into something fresh, crisp and flavourful. With a golden crust and tender inside, they’re versatile enough for breakfast, lunch or as a side dish. Give them a try and you’ll likely find yourself making mashed potatoes just to turn them into these pancakes!
Crispy on the outside and fluffy on the inside, these mashed potato pancakes are the perfect way to transform leftover mashed potatoes into a savory, cheesy treat that’s great for breakfast, brunch, or as a side dish.
Ingredients
2 cups (about 450 g) cold mashed potatoes
1 large egg
½ cup (approx. 60 g) grated cheddar cheese
2 tablespoons chopped fresh chives or green onions
¼ cup (30 g) all-purpose flour, plus extra if needed
½ cup (about 60 g) panko breadcrumbs (for coating)
Salt and black pepper, to taste
2–3 tablespoons olive oil or avocado oil (for frying)
Instructions
In a large bowl, combine mashed potatoes, egg, cheddar cheese, chives, flour, salt, and pepper. Mix until a cohesive mixture forms.
Place panko breadcrumbs on a shallow plate. Shape the potato mixture into 6–8 patties, about ¾-inch thick.
Coat each patty in the panko, pressing gently to adhere.
Heat oil in a skillet over medium heat. Once hot, add the patties in batches. Press each patty lightly with a spatula to ensure good contact.
Fry for 2–3 minutes per side, or until golden and crisp. Remove and drain on paper towels.
Serve hot and crispy with your favorite toppings or sauces.
Notes
Use cold mashed potatoes for best shaping and texture.
If the mixture is too wet, add more flour or chill before shaping.
Panko breadcrumbs give extra crunch but can be skipped for a softer crust.
Air-fry or bake for a lighter version with less oil.
Reheat in the oven to maintain crispiness; avoid microwaving.
