Sometimes, the best recipes come from the simplest of ingredients you already have in your kitchen. Leftover Mashed Potato Pancakes with Cheese is a delightful way to transform those extra mashed potatoes into something new and exciting. I remember last Thanksgiving, I stared at the fridge packed with leftovers and thought, “What am I going to do with all these mashed potatoes?” That’s when this recipe was born, and it was an instant hit with the kids.
For another breakfast idea, check out our crescent roll breakfast recipes .
Why you’ll love this recipe
This recipe is wonderfully versatile and oh-so-simple to make. It combines the creamy texture of mashed potatoes with the satisfying chew of crispy pancakes. You’ll love how these pancakes get everyone gathered around the table fast, especially on hectic mornings. Plus, they’re budget-friendly and reduce food waste—a win-win!
Ingredients
- 2 cups cold mashed potatoes
- 2 large eggs
- 2 oz finely shredded cheddar cheese
- 6 tablespoons flour or more depending on how creamy your potatoes are
- Oil or nonstick cooking spray, for frying
Step-by-step instructions
Start by mixing everything in a bowl: stir the mashed potatoes, eggs, cheese, and flour together. If your soaked-up memories make you add a little more flour because of your creamy potatoes, go ahead. The goal is for the dough to be slightly sticky yet soft, perfect for shaping into disks.
With a cookie scoop, scoop out balls of this potato dough and flatten them into thick discs between your damp (and very clever) hands. Heat up your trusted pan, treating it to either some oil or a spritz of nonstick spray. Lay in the potato cakes and let them cook over medium heat until they’re golden brown on each side—approximately 3-5 minutes each. Serve these bites of comfort hot!
Recipe tips & variations
The great thing about these pancakes is they’re open to interpretation. Out of cheddar? Use mozzarella or even a bit of parmesan for a sharper taste. Try adding a spoonful of chive sour cream or a dash of paprika for an extra kick. If you’re in an adventurous mood, toss some cooked bacon or leftover veggies into the mix. The batter is forgiving and beautifully adaptable, just like we strive to be on chaotic mornings.
Storage & reheating
If you’re lucky enough to have any leftovers, just store them in an airtight container in the fridge. When you’re ready to enjoy them again, reheat in a skillet over medium heat until warmed through. You might find that the extra bit of crispiness from the reheat makes them even more appealing the next day.
FAQs
How can I make my pancakes extra crispy?
For an additional crisp factor, try dipping the pancakes lightly in some breadcrumbs before frying them. This will give them that extra crunch on the outside—especially satisfying for texture lovers.
Can these pancakes be frozen?
Yes, absolutely! Lay them on a baking sheet in a single layer and pop them in the freezer. Once frozen, transfer them to a zip-top bag. When you’re ready to eat, no thawing is necessary; just cook them from frozen in a pan until hot and crispy.
What other cheese can I use?
You can experiment with different cheeses like gouda, swiss, or pepper jack, each bringing its own unique flavor twist. Feel free to get creative based on what’s hiding out in your fridge’s cheese drawer.
Recipes you may like
For more breakfast ideas, try our breakfast potatoes recipe .
Looking for a fun and kid-friendly breakfast? Check out our breakfast pizza recipe .
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Leftover Mashed Potato Pancakes with Cheese
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Transform your leftover mashed potatoes into delicious pancakes with cheese. A budget-friendly and versatile recipe that’s perfect for breakfast!
Ingredients
- 2 cups cold mashed potatoes
- 2 large eggs
- 2 oz finely shredded cheddar cheese
- 6 tablespoons flour or more depending on how creamy your potatoes are
- Oil or nonstick cooking spray, for frying
Instructions
- Mix the mashed potatoes, eggs, cheese, and flour in a bowl until combined.
- Scoop out the dough with a cookie scoop and flatten into thick discs.
- Heat a pan and add oil or nonstick spray.
- Cook the potato cakes over medium heat for 3-5 minutes on each side until golden brown.
Notes
- For extra crispiness, dip the pancakes in breadcrumbs before frying.
- These pancakes can be frozen; cook from frozen directly in a pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes