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potato pancakes

Mashed Potato Pancakes

Mashed Potato Pancakes are the best way to use up leftover mashed potatoes!  These potato cakes are easy, creamy, cheesy and make a great dinner or breakfast!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Pancakes
Calories 134kcal
Author Nichole


  • 6 Slices Bacon Cooked and Crumbled, Optional
  • 1 Large Egg
  • 3 Cups Leftover Cold Mashed Potatoes
  • ¼ Cup Shredded Cheddar Cheese
  • ¼ Cup Shredded Parmesan Cheese
  • 1 Cup All Purpose Flour DIVIDED
  • 4 Green Onions Sliced
  • Salt and Pepper to taste
  • Garlic Powder to taste
  • 3 Tablespoons Butter
  • Sour Cream for serving


  • Crack the egg into a large mixing bowl and whisk until frothy.
  • Add in the mashed potatoes, bacon, both cheeses, ½ cup of the flour, green onions, and seasonings to taste. Stir the mixture together until well combined.
  • Pour the other ½ cup of flour into a shallow bowl.
  • Divide the mashed potato mixture into 12 portions. Roll each piece into a ball and then flatten into a pancake.
  • Dredge each pancake lightly in the extra flour.
  • Heat the butter in a large skillet over medium heat.
  • Fry the pancakes in batches for about 2-3 minutes per side, until golden brown.
  • Serve immediately with sour cream if desired.


NOTE ON MASHED POTATOES:  Taste your cold mashed potatoes again before making this recipe.  Feel free to add extra salt, pepper, garlic, onion powder, smoked paprika, or herbs to your own personal taste.


Serving: 1Pancake | Calories: 134kcal | Carbohydrates: 9g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 150mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg