Leftover Mashed Potato Pancakes with Cheese – Crispy, Easy & Delicious

If you’re like me, sometimes you end up with more mashed potatoes than you can handle. I used to find myself tossing them out, but not anymore! These Leftover Mashed Potato Pancakes with Cheese are my secret weapon for turning those leftovers into something delicious, crispy, and totally crave-worthy.

I’ve made these pancakes for everything—from a simple dinner to a fun breakfast with eggs on top. The best part? They’re super easy to make and packed with flavor. The crispy edges, melty cheese, and creamy potato center make every bite a comfort food dream. Plus, my family devours them every single time.

Why You’ll Love These Leftover Mashed Potato Pancakes with Cheese

These pancakes are one of those dishes you’ll want to make again and again. Here’s why:

• Quick and easy: You only need a few simple ingredients and about 30 minutes to make them.
• Perfect for leftovers: Instead of throwing away that extra mashed potato, make a batch of crispy pancakes.
• Customizable: You can add your favorite seasonings, herbs, or even extra veggies.
• Crispy and cheesy: They have that perfect golden brown crunch, with a cheesy, soft interior.
• Family-friendly: Even picky eaters love these!

Whether you’re using leftover mashed potatoes from last night’s dinner or making them fresh, these pancakes are sure to be a hit. Plus, they’re versatile enough to serve as a side dish, snack, or main course. And who doesn’t love a meal that turns leftovers into something new and exciting?

Ingredients You’ll Need for Leftover Mashed Potato Pancakes

You likely already have most of these ingredients on hand. Here’s what you’ll need:

For the Pancakes:

• 2 cups cold mashed potatoes (preferably leftover)
• 2 large eggs
• 2 oz finely shredded cheddar cheese (or your favorite cheese)
• 6 tablespoons flour (or more depending on the consistency of your potatoes)
• Oil or nonstick cooking spray for frying

Optional Add-ins:

• Fresh herbs like chives or parsley for a fresh twist
• Garlic powder or onion powder for extra flavor
• Paprika or cayenne pepper if you like a little heat

Tip: If your mashed potatoes are a little too creamy, just add a bit more flour to get the right dough consistency. You want a dough that’s slightly sticky but firm enough to shape.

How to Make Leftover Mashed Potato Pancakes with Cheese

This recipe is simple and straightforward. It’s perfect for any skill level, and you can make it even if you’re in a rush or don’t have a ton of time.

Step 1: Prepare the Potato Cake Batter

Start by gathering your leftover mashed potatoes and place them in a large mixing bowl. You want to make sure the mashed potatoes are cold—this helps the pancakes hold their shape better while cooking.

1. Add the eggs, shredded cheddar cheese, and flour to the potatoes.
2. Stir everything together until the mixture is combined. Start with 6 tablespoons of flour and add more if needed. The batter should be slightly sticky but still easy to form into discs with your hands.

Pro Tip: If the mixture feels too loose, add a little more flour. But be careful not to add too much, or the pancakes will be too dry.

Step 2: Shape the Pancakes

This is where the fun happens. Grab a cookie scoop or just use your hands to form small portions of the batter.

1. Wet your hands with a little water (this keeps the dough from sticking to them).
2. Scoop out a ball of the mixture and flatten it gently into a thick disk. You should aim for about 1/2-inch thickness for the perfect pancake texture.

Tip: The size of your pancakes depends on how big you want them. I like making them about 3-4 inches in diameter, but feel free to go bigger or smaller!

Step 3: Fry the Pancakes

Now it’s time to get that golden crisp. Heat up a large frying pan or skillet on medium heat. Add a little oil or nonstick cooking spray—you want the pancakes to fry up nice and crispy.

1. Once the pan is hot, carefully place your shaped potato cakes in the pan.
2. Cook the pancakes for about 3-5 minutes on each side, or until they turn golden brown and crispy. You may need to adjust the heat as you go to make sure they cook evenly without burning.
3. Once crispy and golden, remove them from the pan and let them cool slightly before serving.

Pro Tip: If you’re making a large batch, you may need to fry the pancakes in batches. Just keep the cooked pancakes warm in the oven at 200°F while you finish the rest.

Step 4: Serve and Enjoy!

These mashed potato pancakes are best served hot and fresh. You can serve them on their own or pair them with a dipping sauce. Sour cream, ketchup, or even a little hot sauce work wonderfully as toppings. If you’re serving them for breakfast, add a side of scrambled eggs or avocado!

Tips for Perfect Mashed Potato Pancakes

• Use cold mashed potatoes – This is key to ensuring your pancakes hold their shape and cook evenly.
• Adjust the flour – The amount of flour you need will depend on how creamy your mashed potatoes are. You want enough flour to form a dough that’s easy to shape, but not so much that the pancakes are dry.
• Fry in batches – Don’t overcrowd the pan, or your pancakes won’t cook evenly. Fry in small batches to get that golden crisp every time.
• Add flavor variations – Mix in different cheeses, fresh herbs, or spices to make these pancakes your own. Parmesan, garlic, or smoked paprika are all great options.

What to Serve with Leftover Mashed Potato Pancakes

While these crispy, cheesy pancakes are amazing on their own, here are some fun ideas for what to serve with them:

• Sour cream or ranch dressing for dipping
• Scrambled eggs or a fried egg on top
• A simple side salad for some freshness
• Ketchup or hot sauce for a little tang and spice
• Gravy for a comforting meal

These pancakes can also be paired with roasted veggies or even some crispy bacon for a hearty breakfast or brunch!

FAQs About Leftover Mashed Potato Pancakes with Cheese

Can you make mashed potato pancakes without cheese?

Absolutely! You can skip the cheese if you prefer a more basic potato pancake. If you want to add some extra flavor, try incorporating garlic, chives, or even cooked onions.

How do I store leftover mashed potato pancakes?

Store your cooked pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little oil to bring back the crispiness.

Can I freeze mashed potato pancakes?

Yes! These pancakes freeze beautifully. Let them cool completely, then layer them between sheets of parchment paper and store them in a freezer-safe bag for up to 2 months. Reheat them in the oven or skillet when you’re ready to eat.

What else can I make with leftover mashed potatoes?

If you have extra mashed potatoes, try making mashed potato fritters, potato croquettes, or mashed potato soup. There are so many fun ways to use them up!

What is the secret to crispy potato pancakes?

The secret to crispy potato pancakes is frying them in a hot pan with enough oil to create a golden brown crust. Be sure to fry in batches and don’t overcrowd the pan.

More Recipes to Try

If you love turning leftovers into something special, check out these other recipes:

• Quick and Delicious Recipes – For more creative ways to use up leftovers.
• New Thanksgiving Recipes – Perfect for using up mashed potatoes after the big meal.
• Earl Grey Cookies – A sweet treat to balance out all the savory dishes.

Share Your Pancakes!

Tried these Leftover Mashed Potato Pancakes with Cheese? I’d love to see how you made them! Tag me on Pinterest @RitzyRecipes and share your pancake creations. Whether you made them cheesy, crispy, or with a fun twist, I’m excited to see your delicious results!

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