Golden Crispy Mashed Potato Pancakes are the ultimate way to give leftover mashed potatoes new life. Crispy on the outside, fluffy on the inside, and seasoned to perfection, these savory pancakes are a crowd-pleasing side dish or snack that comes together with just a few simple ingredients.
Whether you serve them with sour cream, applesauce, or a sprinkle of chives, these pancakes are pure comfort food. They’re perfect for breakfast, brunch, or a quick side for dinner especially after holidays when mashed potatoes are in abundance.
Why You’ll Love This Mashed Potato Pancakes
These golden-brown potato pancakes combine ease, texture, and flavor in one irresistible bite. They’re perfect for using up leftovers, take just minutes to prepare, and crisp beautifully without deep-frying. From holiday dinners to quick snacks, they’re comfort food at its finest.
Ingredients
- 1½ cups cold mashed potatoes
- 4 tablespoons potato starch or cornstarch
- 1 large egg, lightly beaten
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 2 teaspoons thinly sliced fresh chives, divided
- 1 tablespoon olive oil, plus 1 teaspoon olive oil, divided
- Cooking spray
Step-by-Step Method
Step 1: Prepare the mixture
In a large mixing bowl, add the cold mashed potatoes, potato starch (or cornstarch), beaten egg, salt, pepper, and garlic powder. Stir everything together until fully combined. Cold mashed potatoes are best because they firm up the mixture, making it easier to shape into pancakes.
Step 2: Add the chives
Fold in 1 teaspoon of the sliced chives, reserving the rest for garnish later. The chives add a subtle onion flavor that complements the creamy potatoes.
Step 3: Shape the pancakes
Scoop about 2 tablespoons of the mixture at a time and shape it into small patties, roughly ½ inch thick. You should get around 8–10 pancakes, depending on size.
Step 4: Heat the pan
Place a nonstick skillet over medium heat. Add 1 tablespoon of olive oil and lightly coat the pan with cooking spray for extra crispness.
Step 5: Cook until golden
Arrange the potato pancakes in a single layer in the pan without overcrowding. Cook for 2–3 minutes per side, or until golden brown and crispy. Resist the urge to flip too soon they crisp up best when left undisturbed for a few minutes.
Add the remaining teaspoon of olive oil between batches as needed. Transfer cooked pancakes to a plate lined with paper towels to drain any excess oil.
Step 6: Garnish and serve
Sprinkle the remaining 1 teaspoon of chives over the top before serving. Enjoy them hot and crispy, fresh from the skillet.
Expert Tips for Success
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Cold mashed potatoes only: Warm potatoes won’t hold their shape. Use leftovers that have had time to firm in the fridge.
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Adjust consistency: If your mashed potatoes are extra creamy, add more starch until the mixture is thick enough to form patties.
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Don’t overcrowd: Giving the pancakes space ensures they brown evenly and stay crisp instead of steaming.
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Nonstick skillet: This helps prevent sticking and gives an even golden surface.
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Add cheese (optional): Fold in shredded cheddar or Parmesan for a rich, melty bonus layer of flavor.
Tasty Variations to Try
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Herb lovers’ version: Mix in parsley, dill, or thyme for extra herb flavor alongside the chives.
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Cheesy twist: Add ½ cup sharp cheddar or mozzarella to make these taste like cheesy potato bites.
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Spicy kick: Stir in a pinch of cayenne or paprika for a warm, smoky flavor.
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Bacon upgrade: Mix in crumbled cooked bacon for a hearty breakfast version.
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Vegan-friendly: Use flax egg (1 tablespoon ground flax + 3 tablespoons water) and olive oil instead of butter-based mashed potatoes.
Serving Suggestions
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Classic pairing: Serve with sour cream or Greek yogurt for a creamy, tangy dip.
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Sweet and savory: Pair with applesauce for a traditional latke-style twist.
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Breakfast plate: Add scrambled eggs, and hot coffee for the perfect morning comfort meal.
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Dinner side: Serve alongside grilled chicken, roast beef, or baked salmon for a satisfying side dish.
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Party bites: Make mini versions and serve as finger food at gatherings with dips like ranch or aioli.
Frequently Asked Questions
Can I use instant mashed potatoes?
Yes. Prepare according to package directions, then chill them completely before using. Just ensure they aren’t too creamy thicker potatoes crisp up better.
What kind of oil works best?
Olive oil provides flavor and crispness, but you can also use neutral oils like canola or vegetable oil for frying.
Can I bake these instead of frying?
Absolutely. Preheat the oven to 425°F (220°C), line a baking sheet with parchment paper, spray lightly with oil, and bake for 20–25 minutes, flipping halfway through for an even golden finish.
Can I make them ahead of time?
Yes. Cook the pancakes and refrigerate them in an airtight container for up to 3 days. Reheat in a skillet or toaster oven to restore crispiness.
Can I freeze them?
Definitely. Freeze cooked pancakes in a single layer, then transfer to an airtight bag once solid. Reheat directly from frozen in a skillet or oven until hot and crisp.
Print
Golden Crispy Mashed Potato Pancakes
- Total Time: 30
- Yield: 8–10 pancakes 1x
- Diet: Vegetarian
Description
Crispy, fluffy pancakes made from leftover mashed potatoes, lightly seasoned and pan-fried to golden perfection. Perfect for breakfast, brunch, or a quick side with sour cream or applesauce.
Ingredients
- 1½ cups cold mashed potatoes
- 4 tablespoons potato starch or cornstarch
- 1 large egg, lightly beaten
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 2 teaspoons thinly sliced fresh chives, divided
- 1 tablespoon olive oil, plus 1 teaspoon olive oil, divided
- Cooking spray
Instructions
- Combine cold mashed potatoes, starch, egg, salt, pepper, and garlic powder in a bowl. Stir until uniform.
- Mix in 1 teaspoon chives, reserving the rest for garnish.
- Scoop 2 tablespoons of mixture and shape into ½-inch thick patties (8–10 pancakes).
- Heat 1 tablespoon olive oil in a nonstick skillet over medium. Lightly coat pan with cooking spray.
- Place patties in skillet without overcrowding. Cook 2–3 minutes per side until golden and crispy. Add remaining oil between batches. Drain on paper towels.
- Garnish with reserved chives and serve hot.
Notes
Use cold mashed potatoes for best shape retention.
Add extra starch if mixture is too creamy.
Give space between pancakes for even browning.
Optional: fold in shredded cheddar or Parmesan for cheesiness.
Best served fresh; reheat in skillet to restore crispness.
- Prep Time: 15
- Cook Time: 15
- Category: Side Dish, Breakfast
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 85
- Sodium: 105mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: mashed potato pancakes, crispy potato cakes, leftover mashed potato recipe, savory breakfast pancakes, pan fried potato patties
