Pin it
This simple potato pancake recipe turns day-old spuds into something so tasty my family always fights to get the last one. After countless post-holiday cooking trials, I've nailed this comfort food favorite that elevates yesterday's forgotten side into today's main event.
I first whipped these up after Thanksgiving when staring at tons of leftover mashed potatoes. Now my children actually beg me to make extra mashed potatoes just so we can cook up these pancakes the following day.
Ingredients
- 3 cups chilled leftover mashed potatoes: using them cold helps them stick together better
- 2/3 cup shredded cheddar cheese: grating it yourself works better than buying pre-shredded bags
- 2 tablespoons chopped scallions: gives a light oniony kick and pretty green flecks
- 1 egg lightly beaten: acts as the glue that holds everything together
- 1/2 cup plus 3 tablespoons all-purpose flour: split between mixing and outer coating
- Vegetable oil: for frying in the pan, pick one that won't burn easily
- Sour cream: for topping, adds a cool tangy zip against the hot pancakes
Step-by-Step Instructions
- Mix Your Base:
- Stir together the refrigerated potatoes, cheese, scallions, egg, and 3 tablespoons of flour in a big bowl. Use a flexible spatula to blend everything until it's mixed well, but don't overwork it or you'll end up with tough pancakes.
- Shape Your Pancakes:
- Take roughly 1/4 cup of the mixture and roll it in your palms to make a ball. Gently flatten it to about 1/2 inch thick with slightly curved edges. They should be firm enough to handle without falling apart.
- Coat With Flour:
- Put the remaining 1/2 cup flour on a flat plate and lightly dust each pancake all over. This flour layer helps create that amazing golden crust during cooking.
- Warm The Oil:
- Pour 3 to 4 tablespoons of vegetable oil into a big frying pan over medium heat. The oil's ready when it shimmers but isn't smoking. Drop a tiny bit of potato mix in - if it sizzles right away, you're good to go.
- Cook Till Golden:
- Fry 3 or 4 pancakes at a time, depending on your pan size, for about 3 to 4 minutes each side. Look for a rich golden brown color and don't flip them too soon or they'll break apart.
- Drain And Enjoy:
- Move cooked pancakes to a plate lined with paper towels, add a tiny pinch of salt while hot, and serve warm topped with sour cream and extra scallions if you want.
Pin it
The cheese is my hidden trick in this dish. I found that adding it not only makes them tastier but also helps everything stick together. My grandma used to make something like these during hard times when making leftovers stretch wasn't a choice but a must for feeding the family.
Make Ahead Tips
You can prep the potato mix up to a day ahead and keep it covered in the fridge. This actually makes them taste better as the flavors have time to blend together. Just shape and fry them when you're ready to eat.
You can also cook all the pancakes beforehand, keep them in the fridge for up to 3 days, and warm them in a 350°F oven for around 10 minutes until they're hot and crispy again. They won't be quite as good as fresh ones but still tasty when you're short on time.
Creative Variations
Though this basic version is what my family loves most, feel free to try different cheeses or mix-ins. Regular cheddar works great but switching to gruyère or pepper jack can totally change how they taste.
For a morning twist, throw in some cooked bacon bits or small pieces of ham. In summer, we sometimes add corn or tiny chopped roasted red peppers for sweetness and color.
If you like herbs, try mixing in fresh chopped chives, dill, or parsley. Each change creates a new flavor experience while keeping that comforting potato base everyone loves.
Pin it
Serving Suggestions
These handy pancakes work for breakfast, lunch or dinner. In the morning, put them next to eggs with some applesauce on the side. For lunch, they go great with a simple green salad with tangy dressing to cut through the richness.
At dinnertime, try putting smoked salmon and a bit of crème fraîche on top for a fancy starter, or serve them alongside roast chicken or a grilled steak. I've even made tiny ones for parties that get snatched up right away.
Frequently Asked Questions
- → Can fresh mashed potatoes be used?
It's better to use chilled leftover mashed potatoes because they're firmer and easier to handle. If you use fresh ones, add more flour and chill for at least an hour to firm them up before shaping.
- → How do I keep the patties together?
Cold mashed potatoes with enough flour are key to holding them together. Let one side cook until golden before flipping (3-4 minutes). Use a wide spatula and flip gently.
- → What can I add for extra flavor?
You can mix in things like chopped bacon, herbs (like dill or parsley), garlic powder, Parmesan, or even a little spicy kick with paprika or chili flakes.
- → What goes well alongside potato patties?
Sour cream is a classic topping, but even applesauce, salsa, or Greek yogurt work. Pair them with eggs and bacon for breakfast, salad for lunch, or roasted meat for dinner.
- → Can these be prepped ahead and reheated?
Yes! Once cooled, store in a container in the fridge for up to 3 days. Warm them up in a 350°F oven or pan until hot and crisp. Freshly cooked ones will be crispier, but they reheat well.
- → Are they freezer-friendly?
Absolutely. Freeze cooked patties on a tray, then transfer to a container. Keep parchment between layers. Reheat straight from frozen by baking in a 375°F oven for 15-20 minutes.