If you’re looking for a delicious way to transform leftover mashed potatoes into a golden, crispy treat, crispy mashed potato pancakes with a latke twist are your answer. These savory, cheesy pancakes combine the best parts of traditional potato latkes with the creaminess of mashed potatoes. Whether you’re serving them as a side dish, snack, or appetizer, they’re guaranteed to be a hit at any meal. Let’s dive into the recipe and explore how to make these delightful pancakes.
Why You’ll Love Crispy Mashed Potato Pancakes
- Resourceful and Delicious: A perfect way to repurpose leftover mashed potatoes into something extraordinary.
- Crispy and Cheesy: Golden brown on the outside with a melty, cheesy interior.
- Simple Ingredients: You probably already have everything you need in your kitchen.
- Customizable: Adjust the flavors, herbs, and cheese to suit your taste.
- Crowd-Pleaser: Kids and adults alike will devour these crispy pancakes.
Ingredients for Crispy Mashed Potato Pancakes
| Ingredient | Quantity |
|---|---|
| Mashed potatoes (cooled) | 3 cups |
| Grated cheese (cheddar and gruyere recommended) | 1 cup |
| Finely chopped green onion | ¼ cup (1–2 onions) |
| Chopped fresh parsley | ¼ cup |
| All-purpose flour | ¼ cup (adjust as needed) |
| Garlic powder | ¼ teaspoon |
| Large egg | 1 |
| Salt | To taste |
| Black pepper | To taste |
| Butter (for frying) | 4 teaspoons |
| Vegetable or neutral olive oil (for frying) | 4 teaspoons |
| All-purpose flour (for dredging) | About ¼ cup |
Step-by-Step Instructions
1. Prepare the Potato Mixture
- In a large mixing bowl, combine the mashed potatoes, grated cheese, chopped green onion, parsley, garlic powder, and egg.
- Season with salt and pepper to taste.
- Add the all-purpose flour and mix until everything is well combined. If the mixture feels too wet to handle, add more flour, a tablespoon at a time. If it’s too dry, add a splash of milk or another egg.
2. Form the Pancakes
- Scoop about ¼ cup of the potato mixture and shape it into a patty.
- Place the patties on a parchment-lined tray.
- Lightly dredge each pancake in flour, shaking off any excess. This step helps create a crispy crust.
3. Heat the Pan
- Heat a large skillet over medium heat.
- Add 2 teaspoons of butter and 2 teaspoons of oil to the skillet and let it heat until shimmering. The combination of butter and oil ensures flavor and prevents the butter from burning.
4. Fry the Pancakes
- Place a few pancakes in the skillet, leaving enough space between them to prevent overcrowding.
- Fry for 3–4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to avoid burning.
- Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil.
5. Repeat the Process
- Wipe the skillet clean if needed and add the remaining butter and oil.
- Fry the remaining pancakes in batches, following the same process.
6. Serve Hot
- Serve the pancakes immediately while they’re still warm and crispy.
- Pair them with sour cream, applesauce, or your favorite dipping sauce for the ultimate flavor experience.
Nutritional Information (Per Pancake)
| Nutrient | Amount |
|---|---|
| Calories | ~150 |
| Protein | 5g |
| Fat | 9g |
| Carbohydrates | 12g |
| Fiber | 1g |
| Sodium | 250mg |
What Makes These Potato Pancakes Special?
- A New Take on Tradition: Combining the creamy texture of mashed potatoes with the crispy edges of latkes gives you the best of both worlds.
- Cheesy Perfection: The addition of cheese takes these pancakes to a whole new level of deliciousness.
- Family-Friendly: Easy to make and fun to eat, these pancakes are loved by both kids and adults.
- Versatile Dish: Enjoy them as a snack, side dish, or even a vegetarian main course.
Tips for Perfect Crispy Mashed Potato Pancakes
- Use Cooled Mashed Potatoes: Freshly made mashed potatoes can be too soft. Cool them first for better texture.
- Adjust the Flour: Depending on the moisture of your potatoes, you may need to add more or less flour.
- Don’t Overcrowd the Pan: Frying too many pancakes at once lowers the oil temperature, resulting in soggy pancakes.
- Watch the Heat: Keep the skillet at medium heat to ensure even browning without burning.
- Customize the Cheese: Experiment with other cheeses like Parmesan, feta, or mozzarella for different flavors.
Serving Suggestions
- Classic Pairings: Serve with sour cream, applesauce, or a dollop of Greek yogurt.
- Breakfast Option: Pair with scrambled eggs and bacon for a hearty morning meal.
- As a Side Dish: Serve alongside roasted chicken, steak, or grilled vegetables.
- Snack Time: Enjoy them on their own as a savory snack with your favorite dipping sauces.
Storage and Reheating
How to Store
- Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
- Freezer: Place cooked pancakes in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe bag. They can be stored for up to 2 months.
How to Reheat
- Oven: Reheat in a 375°F (190°C) oven for 10–12 minutes for a crispy finish.
- Skillet: Warm in a non-stick skillet over medium heat for a few minutes per side.
- Microwave: Heat for 30–60 seconds, though this method may soften the pancakes.
FAQs
1. Can I make these pancakes vegan?
Yes! Substitute the egg with a flaxseed or chia seed egg (1 tablespoon ground seeds mixed with 2.5 tablespoons water). Use vegan cheese or nutritional yeast for flavor.
2. Can I use sweet potatoes instead of regular potatoes?
Absolutely. Sweet potatoes add a natural sweetness that pairs wonderfully with the savory spices and cheese.
3. How do I prevent the pancakes from falling apart?
Ensure the potato mixture is the right consistency—add more flour if it feels too wet.
4. Can I bake these pancakes instead of frying them?
Yes! Bake them on a greased baking sheet at 400°F (200°C) for 20–25 minutes, flipping halfway through.
5. What other herbs can I use?
Try dill, thyme, or chives for a fresh, aromatic twist.
6. How do I make them gluten-free?
Replace the all-purpose flour with almond flour or a gluten-free flour blend.
Conclusion
Crispy mashed potato pancakes with a latke twist are the ultimate combination of flavor, texture, and comfort. With their crispy exterior, creamy interior, and cheesy goodness, these pancakes are a must-try for anyone who loves comfort food. Perfect for any meal or occasion, they’re easy to make and endlessly customizable. So grab those leftover mashed potatoes and whip up a batch today—you won’t be disappointed!
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Crispy Mashed Potato Pancakes with a Latke Twist
- Total Time: 30 minutes
- Yield: 12 pancakes 1x
Description
Do you have leftover mashed potatoes and are wondering how to turn them into something amazing? Crispy mashed potato pancakes with a latke twist are the perfect solution! These cheesy, golden pancakes are crispy on the outside, creamy on the inside, and bursting with flavor. They’re simple to make, customizable, and great for breakfast, dinner, or a quick snack.
Ingredients
For Frying:
- 4 teaspoons butter
- 4 teaspoons vegetable oil (or neutral olive oil)
- Flour for dredging (about ¼ cup)
Potato Pancake/Latke Mixture:
- 3 cups cooled mashed potatoes (fresh, leftover, or store-bought)
- 1 cup grated cheese (a mix of cheddar and gruyere is recommended)
- ¼ cup finely chopped green onion (1–2 green onions)
- ¼ cup chopped fresh parsley
- ¼ cup 31 g all-purpose flour (adjust based on the moisture of your potatoes)
- ¼ teaspoon garlic powder
- 1 large egg
- Salt and pepper (to taste)
Instructions
- Prepare the Potato Mixture: In a large mixing bowl, combine the mashed potatoes, grated cheese, green onion, parsley, all-purpose flour, garlic powder, and egg. Season with salt and pepper to taste. If the mixture feels too wet, add a bit more flour; if too dry, a splash of milk or another egg can help.
- Form the Pancakes: Scoop about ¼ cup of the potato mixture and form it into a patty. Repeat with the remaining mixture and place the patties on a parchment-lined tray. Lightly dredge each pancake in flour, shaking off any excess.
- Heat the Pan: Heat a large skillet over medium heat. Add 2 teaspoons of butter and 2 teaspoons of oil to the pan and let it heat until shimmering.
- Fry the Pancakes: Add a few pancakes to the pan, ensuring there’s enough space between them. Cook for 3–4 minutes per side, or until they turn golden brown and crispy. Adjust the heat if necessary to prevent burning. Once done, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.
- Repeat: Wipe the skillet clean if necessary and add the remaining butter and oil. Repeat the frying process with the rest of the pancakes.
- Serve Hot: Serve immediately with sour cream, applesauce, or your favorite dipping sauce.
Notes
- Moisture Control: Use cooled mashed potatoes and ensure they aren’t too wet. Adjust the flour as needed to create a workable mixture.
- Cheese Choices: Cheddar and gruyere are excellent options, but you can experiment with Parmesan or feta for different flavors.
- Crispy Edges: For extra crispiness, make sure the pan and oil are adequately hot before adding the pancakes.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. To reheat, use an oven or skillet to restore the crispy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Pan-Frying
- Cuisine: American-inspired