Mashed Potato Pancakes Recipe - How to Make Mashed Potato Pancakes - The Pioneer Woman

Turn surplus spuds into hot, crispy, cheesy delights with these mashed potato pancakes. Whether you have a supply of leftover mashed potatoes from Thanksgiving dinner or you want to whip up a batch of creamy mashed potatoes just for these pancakes, this craveable potato side dish is an excellent recipe to keep on hand. They are perfect any time of day; serve them up for breakfast with cream cheese and lox, at dinner snuggled next to a grilled steak, or as an appetizer with plenty of tangy sour cream!

Why are my mashed potato pancakes falling apart?

This recipe includes 4 ingredients that ensure your mashed potato pancakes will not fall apart. The baking world’s favorite binder—the humble egg—distributes itself throughout the batter and solidifies beautifully when cooked. Don’t worry, it doesn't taste eggy! Flour absorbs some of the excess moisture from the milk and butter that is likely in your leftover mashed potatoes, a main culprit in pancakes that fall apart. It also provides protein and starch that helps the egg hold everything together. Melty cheddar cheese acts as the most delicious binder in the potatoes. Finally, a nice coating of breadcrumbs on the outside of each patty keeps everything contained and makes for a crunchy bite! Don’t want to use breadcrumbs? These potato pancakes have so many nifty binding ingredients, they aren’t necessary!

How long can you save mashed potatoes?

Leftover mashed potatoes will only last in the fridge for up to 5 days. Extend their life by freezing your mashed potatoes for up to 1 month.

Yields:

8 serving(s)

Prep Time:

10 mins

Total Time:

20 mins

Ingredients

• 2 c.

  leftover mashed potatoes

• 1

  large egg

• 1/3 c.

  all-purpose flour, plus more as needed

• 1/2 tsp.

  kosher salt, plus more for sprinkling

• 1/4 tsp.

  ground black pepper

• 1 c.

  shredded cheddar cheese

• 2

  finely chopped green onions, plus more for sprinkling

• 1 c.

  panko breadcrumbs

• Vegetable oil, for frying

• Sour cream, to serve

• Nutrition Information
• Per Serving (Serves 8)
• Calories295 Fat22 gSaturated fat4 gTrans fat0 gCholesterol37 mgSodium298 mgCarbohydrates18 gFiber1 gSugar1 gProtein6 gVitamin D0 mcgCalcium133 mgIron1 mgPotassium208 mg
• Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Directions

• 1. Step 1In a large bowl, mix together the mashed potatoes, egg, flour, salt, and pepper until well combined. Fold in the cheese and green onion. The mixture should be moist but not wet; check to see if you can form a small amount into a patty without it sticking too much. If the potatoes appear too sticky, add more flour, 1 tablespoon at a time.
  2. Step 2Place the panko breadcrumbs in a shallow bowl. Divide the mashed potato mixture into 8 portions. Form the portions, one at a time, into 3 ½-inch disks. Dredge each disk in the panko, shaking off the excess. Set them on a plate. 
  3. Step 3To a large cast-iron skillet over medium-high heat, add oil until it covers the bottom of the skillet by about ¼ inch. Heat the oil to 350°F. Fry the potato pancakes, in batches as necessary, until golden brown and crispy, 2 to 3 minutes on each side.
  4. Step 4Drain the pancakes on paper towels and sprinkle with salt. Serve hot, with a sprinkle of green onion and a dollop of sour cream.

Tip: Switch up the cheese and use swiss, pepper jack, or parmesan!

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