Nothing beats the comforting crunch of golden potatoes paired with that soft fluffy inside — that’s exactly what the Crispy Mashed Potato Pancakes Recipe delivers. This is my go-to way to transform leftover mashed potatoes into a deliciously crispy snack or side that everyone ends up loving.
Jump to:
Why You'll Love This Recipe
Whenever I make these pancakes, I feel like I’ve just unlocked one of the best-kept secrets of leftover magic. They’re surprisingly easy, flavorful, and satisfy that craving for something crunchy and warm. Plus, they bring new life to plain mashed potatoes, which can get boring fast.
- Simple Ingredients: You only need pantry staples and leftover mash, making it budget-friendly and practical.
- Perfect Texture: Crispy outside, tender inside — that contrast is what gets everyone reaching for seconds.
- Customizable Flavors: Add chives, green onions, or whatever herbs you like to suit your taste.
- Quick & Versatile: Ready in about 30 minutes and suitable for breakfast, lunch, or as a tasty side dish.
Ingredients & Why They Work
Each ingredient in this Crispy Mashed Potato Pancakes Recipe plays a key role to get you that signature crunch and flavor. Here’s a quick rundown of why I stick with these basics and a few tips when buying them.
- Mashed Potatoes: Leftover mashed potatoes work best because they’re already cooked and creamy, making the pancakes tender inside.
- All-Purpose Flour: Helps bind everything together while giving structure so the pancakes don't fall apart during frying.
- Chopped Chives or Green Onions: They add a fresh, mild onion flavor that balances out the richness and adds color.
- Kosher Salt: Enhances all the flavors, plus the coarse texture of kosher salt helps bring out the pancakes’ golden crust.
- Ground Black Pepper: A little kick to cut through the creaminess without overpowering the taste.
- Egg: Acts as the glue to hold the pancake mixture together.
- Vegetable Oil for Frying: It’s neutral-flavored and heats well to create that perfect crispy exterior.
- Sour Cream (optional): My personal favorite dip—it adds tangy creaminess that complements the potato cakes beautifully.
Make It Your Way
I love experimenting with this recipe because it’s so forgiving. You can easily tweak the herbs, spices, or even add extras like shredded cheese or crispy bacon bits to make it your own — tailoring it to your family's favorites or what's on hand.
- Cheesy Variation: Adding a handful of grated cheddar or parmesan gives a lovely melty texture inside—a family favorite at my house.
- Herb Boost: Try dill, parsley, or thyme along with chives to freshen things up depending on the season.
- Spicy Kick: A pinch of paprika or cayenne can bring warmth without overwhelming the flavors.
- Gluten-Free Friendly: Substitute all-purpose flour with a gluten-free flour blend to keep everyone happy at the table.
Step-by-Step: How I Make Crispy Mashed Potato Pancakes Recipe
Step 1: Mix the Magic
Start by combining your mashed potatoes, flour, chopped chives, salt, pepper, and one large egg in a roomy bowl. I recommend using spatula or your hands to gently blend everything without overworking the mash — you want the texture to stay light for fluffiness inside.
Step 2: Shape With Care
Grab about 3 to 4 tablespoons of the mixture and sprinkle some extra flour on your hands. Toss the portion back and forth to coat it lightly in flour, then shape into a round ball. Press that down into a flat patty about half an inch thick, placing them on a baking sheet lined with parchment paper. This helps prevent sticking and makes frying easier later.
Step 3: Fry to Golden Perfection
Heat a generous cup of vegetable oil in a large skillet over medium heat. Once hot (but not smoking), gently add the potato pancakes, being careful not to overcrowd the pan. Fry each side for about 2-3 minutes until beautifully golden and crisp. Transfer to a plate lined with paper towels to drain excess oil.
Top Tip
From personal trial and error, these tips transformed my first attempts at crispy potato pancakes into restaurant-level perfection. The difference is in the little things!
- Don’t Skip the Flour Toss: Coating the mixture lightly with flour before frying helps create that irresistible crispy crust.
- Manage Your Heat: Medium heat keeps the pancakes cooking through without burning the outside — patience pays off.
- Use Fresh Oil: If the oil starts smoking or smells bitter, swap it out. Fresh oil keeps the flavor pure and avoids grease-heavy pancakes.
- Drain Well: Letting them rest on paper towels after frying prevents sogginess and keeps each bite satisfyingly crisp.
How to Serve Crispy Mashed Potato Pancakes Recipe
Garnishes
I always top mine with extra chopped chives because they add a fresh pop of color and subtle onion bite. A dollop of sour cream on the side is my favorite—its cool tang beautifully complements the golden crispy texture and softness inside.
Side Dishes
These pancakes pair wonderfully with light salads, roasted veggies, or a simple fried egg for a full breakfast. On busy nights, I like serving them alongside grilled chicken or sautéed greens—it turns the meal into something special but simple.
Creative Ways to Present
For brunch or entertaining, try stacking the pancakes like a mini tower, layered with smoked salmon, crème fraîche, and fresh dill. It’s a beautiful, elevated presentation that’s always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
I store leftover pancakes in an airtight container in the fridge for up to 3 days. To keep their texture, I give them a quick reheat in a non-stick skillet over medium heat — it crisps them right back up without drying out.
Freezing
These pancakes freeze beautifully. After frying, let them cool completely, then flash freeze on a baking sheet before transferring to a freezer bag. This stops them from sticking together. When ready to eat, just reheat straight from frozen in a hot pan for best results.
Reheating
While the microwave is tempting, reheating on the stovetop is my favorite method—it revives that crispy crust much better. A light spray of oil in the pan and medium heat usually does the trick in a few minutes per side.
Frequently Asked Questions:
Absolutely! You can boil and mash fresh potatoes ahead of time and use them once cooled. Just be sure they're not too wet; you might want to pat them dry slightly to keep the pancakes from being soggy.
If your mash is too wet, add a bit more flour to the pancake mixture to help bind it. You can also try chilling the mixture for 15-20 minutes before shaping, which firms it up.
You can bake them at 400°F (200°C) on a parchment-lined baking sheet for 15-20 minutes, flipping halfway. They won’t be as crisp as fried, but it's a lighter option that still tastes delicious.
Classic sour cream with chives is my top pick, but spicy ketchup, applesauce, or even a dollop of Greek yogurt work wonderfully depending on your mood and occasion.
Final Thoughts
This Crispy Mashed Potato Pancakes Recipe has become one of my kitchen staples — it turns simple leftovers into a comforting, crispy treat anytime. I honestly can’t recommend trying it enough, whether you're feeding a crowd or just craving something cozy. Once you get a hang of the shaping and frying, these pancakes become one of those dishes you’ll return to again and again. So go on, give it a try, and get ready for that satisfying crunch and smile with every bite!
Print
Crispy Mashed Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 potato cakes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and crispy potato pancakes made from leftover mashed potatoes, seasoned with chives and fried to golden perfection. Perfect as a savory snack or side dish served with sour cream.
Ingredients
Main Ingredients
- 2 cups mashed potatoes
- ¾ cup all-purpose flour (plus more for tossing)
- ¼ cup chopped chives (or green onion, plus more for topping)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large egg
For Frying and Serving
- 1 cup vegetable oil (for frying)
- Sour cream (optional, for serving)
Instructions
- Mix Ingredients: In a large bowl, combine the mashed potatoes, flour, chopped green onions, kosher salt, ground black pepper, and egg. Mix until well incorporated.
- Form Patties: Take 3-4 tablespoons of the potato mixture, sprinkle generously with flour, and gently toss back and forth in your hands to form a ball. Flatten the ball into a patty shape and place it on a parchment-lined baking sheet. Repeat with remaining mixture.
- Heat Oil: Heat the vegetable oil in a large skillet over medium heat until hot but not smoking.
- Fry Pancakes: Carefully add the potato patties to the hot skillet. Fry each side for about 2-3 minutes until golden brown and crispy.
- Drain Excess Oil: Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil.
- Serve: Sprinkle with additional chopped chives and serve warm with sour cream if desired.
Notes
- Use leftover mashed potatoes for best texture and flavor.
- If mixture feels too wet, add a little more flour to help bind it.
- Ensure oil is hot enough to achieve crispy edges but not too hot to burn pancakes.
- Serve immediately for best crispiness; pancakes can be kept warm in a low oven.
- Try adding spices like garlic powder or smoked paprika for variation.
Nutrition
- Serving Size: 1 potato cake
- Calories: 165 kcal
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.05 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 23 mg
Leave a Reply