Mashed Potato Pancakes

Mashed potato pancakes are a delightful and resourceful way to repurpose leftover mashed potatoes into a delicious new dish. This recipe transforms the humble mashed potatoes into a crispy, savory treat, ideal for breakfast, brunch, or as a side dish. It’s not only a smart way to reduce food waste but also an opportunity to enjoy a comforting, homemade meal.

Choosing Ingredients and Preparation Tips

  • Mashed Potatoes: The foundation of this recipe is leftover mashed potatoes. The consistency of your mashed potatoes will affect the texture of the pancakes. If your mashed potatoes are very creamy or runny, you might need to add a bit more flour to help the pancakes hold together.
  • Flour: All-purpose flour works best for binding the ingredients. However, if you’re catering to a gluten-free diet, you can substitute it with a gluten-free flour blend.
  • Milk and Eggs: These add moisture and help in binding the pancake mixture. For a dairy-free version, you can use almond or soy milk.
  • Onions and Green Peppers: These veggies add a crunch and flavor. Feel free to experiment with other add-ins like shredded cheese, chives, or even finely chopped bacon for a smoky flavor.
  • Cooking Fat: While bacon drippings add a unique flavor, you can use vegetable oil or butter as healthier alternatives.

Cooking and Serving Suggestions

  • Patty Formation: Ensure the patties are not too thick; this helps them cook evenly and get that desired crispy exterior.
  • Cooking: Cook on medium heat to ensure the inside gets heated through without burning the outside.
  • Serving: These pancakes are versatile. Serve them with a dollop of sour cream, applesauce, or alongside eggs for a hearty breakfast. They also pair well with a fresh green salad for a light lunch.

Variations and Substitutions

  • Spice it Up: Add spices like paprika, garlic powder, or even a pinch of cayenne for an extra kick.
  • Vegan Adaptation: For a vegan version, omit the egg and use a vegan binding agent like a flax egg (ground flaxseed mixed with water).
  • Add Protein: Incorporate shredded chicken or ham into the batter for a protein-packed meal.
  • Cheese Love: Mix in your favorite shredded cheese like cheddar or parmesan for a cheesy twist.

Remember, cooking is all about creativity. Feel free to tweak the recipe to suit your taste preferences and dietary needs. Enjoy experimenting and indulging in your homemade mashed potato pancakes!

Mashed Potato Pancakes


  • 2 cups of leftover mashed potatoes
  • 1/4 cup of all-purpose flour
  • 1/4 cup of milk
  • 1 large egg, beaten
  • 1 tablespoon of minced onion
  • 1 tablespoon of minced green pepper
  • Bacon drippings or cooking oil for frying
  • Optional: Salt and pepper to taste


  1. Mixing the Ingredients:
    • In a mixing bowl, combine the mashed potatoes, flour, milk, beaten egg, minced onion, and green pepper. If desired, season the mixture with salt and pepper to enhance the flavor.
  2. Forming and Cooking the Pancakes:
    • Heat a skillet or frying pan over medium heat and add enough bacon drippings or cooking oil to lightly coat the bottom.
    • While the skillet is heating, shape the potato mixture into round patties, each about 3 inches in diameter.
    • Place the patties in the skillet and fry them until they are golden brown on both sides. This usually takes a few minutes per side.
  3. Serving:
    • Once the pancakes are browned, transfer them to a plate lined with paper towels to drain any excess oil.
    • Serve the mashed potato pancakes warm as a side dish or with your favorite toppings.

Enjoy your savory and crispy mashed potato pancakes! Perfect for breakfast or as a side dish for any meal.

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