Leftover Mashed Potato Pancakes: An Easy and Delicious Recipe

Potato Pancakes from Leftover Mashed Potatoes

Ingredients

2 cups cold mashed potatoes
1 egg
3 tablespoons flour or breadcrumbs
½ small onion, finely chopped or grated
2 tablespoons chopped parsley, optional
Salt and black pepper to taste
A little oil for frying

For a dairy version, you can add ½ cup grated yellow cheese.

Instructions

1. Place the mashed potatoes, egg, flour, onion, and seasonings in a bowl and mix well.

2. If the mixture is too soft and sticky, add a little more flour or breadcrumbs.

3. Lightly wet your hands and shape the mixture into flat patties.

4. Heat a thin layer of oil in a frying pan and fry over medium heat for about 3 minutes on each side, until the patties are golden and firm.

5. Transfer to a plate lined with paper towels and serve hot.

Prefer to Bake Them?

Arrange the patties on a baking sheet lined with parchment paper. Brush or spray them lightly with oil and bake in a preheated oven at 200°C (400°F) for about 20–25 minutes. Flip them halfway through baking so they brown evenly.

Tip

Cold mashed potatoes straight from the refrigerator work best because they are firmer and easier to shape. If your mashed potatoes are already seasoned or contain butter and milk, taste the mixture before adding more salt.

Serve the potato pancakes with a fresh salad, yogurt dip, or tomato sauce.