When you have leftovers, mashed potato pancakes are a yummy revamp recipe. They’re great with eggs for breakfast or as side dish with dinner.

I’ve always been a spud-lovin’ girl. I grew up primarily on a vegetarian diet… so taters were always a good choice to create a fulfilling meal. If you’re a potato fan as well, other recipes you should try include these Marry Me Parm Piccata Roasted Potatoes, my Grandma’s Fully Loaded Mashed Potato Casserole, and these Air Fryer Potato Wedges.

WATCH ME MAKE THESE ON THE GRAM!

INGREDIENTS FOR THESE HEFTY GEMS:

Butter
Sweet Onion
Leftover Mashed Potatoes
Cheddar Cheese
Egg
All-Purpose Flour
Chives
Seasoned Panko Breadcrumbs
Peanut Oil
Sour Cream

You can certainly dress these up with what you enjoy most. Want to add some sautéed spinach? Go for it. Or how about slathered in some of my Creamy Mushroom Sauce? The possibilities are endless, have fun with this recipe!

IDEAS FOR SERVING:

These crispy disks are seriously delicious all year long. In the spring, these are a wonderful addition to your St. Patty’s Day celebrations (serve alongside Irish Beer Cheese Dip with Homemade Pretzel Bites or switch things up with the traditional Bangers and Mash and swap the mash for these crispy treats). During the fall, serve them as a side dish with your Thanksgiving Turkey. Oh, and when it comes to football season… these are a great option for a crowd-pleasing appetizer.

MORE TATER RECIPES YOU’LL ENJOY:

Grandma June’s Cheesy Potatoes / aka “Funeral Potatoes”

Super Comforting Potato and Leek Soup

Loaded Mashed Potato Stuffed Jalapeno Poppers

Cheesy Potato Casserole with Plum Tomatoes

The Ultimate Yukon Gold Mashed Potatoes

Roasted Fingerling Potatoes with Lemon Herb Aioli

Au Gratin Potatoes with Boursin and TomaTrufle Cheeses

Shredded Buffalo Chicken Stuffed Sweet Potatoes

Mashed Potatoes with Cream Cheese, Cheddar and Onions

Super Easy Irish Colcannon with Kale

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Potato Pancakes with Sour Cream and Chives

Super Crispy Mashed Potato Pancakes

When you have leftovers, mashed potato pancakes are a yummy revamp recipe. They're great with eggs for breakfast or as side dish with dinner.

SERVINGS Pancakes

Prep Time 10

Cook Time 30

Total Time 40

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Ingredients

1 tbsp. Butter
1/2 Sweet or Yellow Onion, sliced thin
3 cups Leftover Mashed Potatoes
8 oz. Mild Cheddar Cheese, shredded
1 Egg
1/2 cup All Purpose Flour
4 tbsp. Chopped Chives
1 cup Seasoned Panko Bread Crumbs
Neutral Oil (I prefer Peanut), for frying
Sour Cream, for serving

Instructions

Sauté the onion slices in butter until golden brown. Set aside.
Mix together the leftover mashed potatoes, cheddar, egg, 3 tbsp. chives, and flour in a large bowl until well combined.
Form the mashed potato mixture into patties and then coat each side with panko bread crumbs.
Heat a large skillet with oil. Sear each patty until browned and crispy on each side, making sure to flip halfway through.
Serve with sour cream and remaining chives (or your favorite dipping sauce). Enjoy immediately.

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NOTES ON THIS RECIPE:

Leftover mashed potatoes can vary in consistency. If they’re too runny, add more flour. If they’re too dry, then add a splash of milk or a dollop of yogurt.
While I used mild cheddar in this recipe, feel free to use whatever melty cheese you enjoy most. Other great options include mozzarella, Jack, Pepper Jack, provolone, or even havarti.
Any remaining potato pancakes should be cooled to room temperature, then stored in the refrigerator for up to a week or in the freezer for up to 3 months. To reheat, simply warm them up in your toaster oven, air fryer, or regular oven. I do not recommend the microwave, as they may become less crispy.