Have you ever found yourself with leftover mashed potatoes and no idea what to do with them? Instead of reheating the same old side dish, why not turn them into crispy mashed potato pancakes? These golden-brown delights are crispy on the outside, creamy on the inside, and bursting with flavor. They make for a delicious breakfast, snack, or side dish, transforming simple leftovers into something extraordinary.
With just a handful of ingredients, you can turn mashed potatoes into crunchy, cheesy pancakes that everyone will love. Whether you serve them with sour cream, hot sauce, or yogurt, these pancakes are an easy-to-make comfort food that’s both budget-friendly and incredibly tasty.
Why You’ll Love These Crispy Mashed Potato Pancakes
✔ Perfect for Leftovers – A creative way to use up mashed potatoes.
✔ Golden & Crispy – Crunchy on the outside, creamy on the inside.
✔ Quick & Easy – Ready in 30 minutes with simple ingredients.
✔ Customizable – Add your favorite cheeses, herbs, or veggies.
✔ Great for Any Meal – Enjoy for breakfast, lunch, or dinner.
Ingredients for Crispy Mashed Potato Pancakes
| Ingredient | Quantity |
|---|---|
| Potatoes (boiled, peeled, and quartered) | 1 lb (4 medium-sized) |
| Milk | ¼ cup |
| Butter | 1 tbsp |
| Olive oil | 1 tbsp |
| Yellow onion, diced | 1 small |
| Baby spinach | 8-10 oz |
| Garlic, minced | 3 cloves |
| Salt & black pepper | To taste |
| Parmesan cheese, shredded | 1 cup |
| Lemon juice | 2 tbsp |
| Egg, lightly beaten | 1 large |
| Panko crumbs | 2 cups |
| Vegetable oil (for frying) | ¼ cup (add more as needed) |
Optional for Serving
- Yogurt or sour cream for a creamy dip.
- Soy sauce or hot sauce for an extra kick.
- Fresh herbs or more Parmesan cheese for garnish.
Step-by-Step Instructions
1. Make the Mashed Potatoes
- Boil the potatoes in a large pot of salted water for 15-20 minutes or until fork-tender.
- Drain, then mash with milk and butter until smooth.
- Season with salt and pepper, then set aside.
2. Prepare the Spinach Mixture
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add diced onion and cook for 3-4 minutes until softened.
- Stir in minced garlic and cook for 1 minute.
- Add baby spinach and cook for 2-3 minutes until wilted.
3. Combine the Ingredients
- In a large mixing bowl, combine the mashed potatoes, spinach mixture, Parmesan cheese, lemon juice, and lightly beaten egg.
- Mix everything well until fully incorporated.
- Taste and adjust seasoning if needed.
4. Shape and Coat the Pancakes
- Scoop ¼ cup of the potato mixture and form small patties (about ½-inch thick).
- Roll each patty in panko crumbs, pressing gently to help them stick.
5. Fry the Pancakes
- Heat ¼ cup of vegetable oil in a large skillet over medium heat.
- Add the potato pancakes in small batches, ensuring they don’t overcrowd the pan.
- Fry each side for 3-4 minutes until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
6. Serve and Enjoy
- Serve hot with sour cream, yogurt, soy sauce, or hot sauce.
- Garnish with Parmesan cheese or fresh herbs for extra flavor.
Best Ways to Serve Crispy Mashed Potato Pancakes
✔ With scrambled eggs and bacon for a filling breakfast.
✔ Alongside grilled chicken or fish for a balanced meal.
✔ Topped with avocado and salsa for a fresh twist.
✔ As a snack with dips like ranch, hummus, or ketchup.
Health Benefits of Mashed Potato Pancakes
1. Rich in Fiber & Vitamins
Potatoes, spinach, and onions are packed with fiber, vitamin C, and antioxidants.
2. High in Protein
Eggs and Parmesan cheese provide muscle-building protein to keep you full.
3. Energy-Boosting Carbs
Potatoes are a great complex carbohydrate, offering long-lasting energy.
4. Good Source of Healthy Fats
Olive oil and butter add heart-healthy fats to keep your body energized.
Pro Tips for the Best Crispy Mashed Potato Pancakes
✔ Use leftover mashed potatoes – They hold their shape better.
✔ Chill the mixture before shaping – Helps firm up the patties.
✔ Coat with panko for extra crispiness – Regular breadcrumbs won’t be as crunchy.
✔ Don’t overcrowd the pan – Cook in batches for an even golden crust.
✔ Use a non-stick skillet – Prevents sticking and makes flipping easier.
Frequently Asked Questions (FAQs)
1. Can I make these potato pancakes ahead of time?
Yes! You can prepare them ahead and store in the fridge for up to 3 days. Reheat in a skillet or oven to retain crispiness.
2. Can I freeze mashed potato pancakes?
Absolutely! Freeze uncooked pancakes on a baking sheet, then transfer to a ziplock bag. Fry directly from frozen when ready to eat.
3. What’s the best way to reheat leftovers?
For best results, reheat in an oven at 375°F for 10 minutes or pan-fry for a couple of minutes.
4. Can I make these without eggs?
Yes! Substitute eggs with a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water) or mashed sweet potatoes for binding.
5. How do I make them extra crispy?
Double-coat them in panko crumbs and fry them at medium-high heat for a crispier texture.
6. Can I bake these instead of frying?
Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway for even crispiness.
Final Thoughts
Crispy mashed potato pancakes are a delicious and easy way to reinvent leftovers. Whether you serve them as a hearty breakfast, a tasty side dish, or a satisfying snack, these pancakes are crispy, cheesy, and full of flavor.
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Crispy Mashed Potato Pancakes: A Delicious Twist on Leftovers
- Total Time: 30 minutes
- Yield: 10–12 pancakes 1x
Description
These crispy mashed potato pancakes are the perfect way to transform leftover mashed potatoes into a golden, crunchy, and delicious dish. They are crispy on the outside, creamy on the inside, and packed with flavor. Serve them with sour cream, yogurt, or your favorite dip for an irresistible snack or side dish!
Ingredients
- 1 lb (4 medium-sized) potatoes, boiled and peeled
- ¼ cup milk
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 8–10 oz baby spinach
- 3 cloves garlic, minced
- Salt & black pepper, to taste
- 1 cup Parmesan cheese, shredded
- 2 tbsp lemon juice
- 1 large egg, lightly beaten
- 2 cups panko crumbs
- ¼ cup vegetable oil (for frying)
Optional for Serving:
- Yogurt or sour cream
- Soy sauce or hot sauce
- Fresh herbs or extra Parmesan cheese
Instructions
-
Prepare the Mashed Potatoes
- Boil the potatoes in salted water for 15-20 minutes until fork-tender.
- Drain and mash with milk and butter until smooth.
- Season with salt and black pepper, then set aside.
-
Cook the Spinach Mixture
- Heat olive oil in a pan over medium heat.
- Sauté onion for 3-4 minutes until soft.
- Add garlic and cook for 1 minute.
- Stir in baby spinach and cook for 2-3 minutes until wilted.
-
Mix the Ingredients
- In a large bowl, combine mashed potatoes, spinach mixture, Parmesan, lemon juice, and egg.
- Mix well and adjust seasoning if needed.
-
Shape & Coat the Pancakes
- Scoop ¼ cup of the mixture and form into small patties (about ½-inch thick).
- Roll each patty in panko crumbs, pressing gently.
-
Fry the Pancakes
- Heat vegetable oil in a large skillet over medium heat.
- Fry pancakes in small batches for 3-4 minutes per side, until golden and crispy.
- Drain on a paper towel-lined plate.
-
Serve & Enjoy
- Serve hot with sour cream, yogurt, or hot sauce.
- Garnish with fresh herbs or Parmesan cheese.
Notes
- Leftover mashed potatoes work best for firm pancakes.
- Chill the mixture for 15 minutes before shaping for easier handling.
- For extra crispiness, double-coat with panko.
- To bake instead of fry, bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Pan-Frying
- Cuisine: American