Let me paint you a picture. My Crispy Mashed Potato Pancake is just the thing you crave when fries get boring and hash browns feel like too much fuss.
We’ve all had that container of mashed potatoes in the fridge, right? Leftover from dinner, looking a little sad. Well, I turned that lonely spud pile into something golden, crispy, and— honestly— pretty magical.
These pancakes are easy, they’re fun, and they might just taste like a five-star restaurant, if I say so myself.
My Crispy Mashed Potato Pancake: What Makes Them Great
Let’s get real. Sometimes potatoes just get the job done. But why settle for ‘just okay’? I have made loads of potato recipes, but something about My Crispy Mashed Potato Pancake feels extra special.
Probably because you get that beautiful crunch outside while the inside stays pillowy and soft. Reminds me of cold mornings when all you need is something warm you can eat with your hands.
My kids beg for these. And yes, even my picky cousin (who swears she hates leftovers) asked for seconds. I think the trick is in the hot pan—if it’s not hot, you don’t get The Crisp™, capital T, capital C.
Here’s the thing: they’re flexible too! Add cheddar, green onions, a sprinkle of smoked paprika. Sometimes I go wild and toss some crumbled bacon.
Mostly though, these pancakes are about making the most out of what you’ve got. Messy hair, cozy pajamas, still tastes like victory.
I never thought I’d look forward to leftover mashed potatoes, but these really changed my mind. Crispy outside, creamy inside—honestly taste better than most restaurant brunches.
My Crispy Mashed Potato Pancake Recipe
Ingredients You’ll Need
Okay, time for the nitty gritty. I keep this list short on purpose, so you don’t get scared off.
- About 2 cups cold mashed potatoes (leftovers work, or make fresh and chill them)
- 1 egg (medium or large, doesn’t matter)
- 3 tablespoons flour (all-purpose, nothing fancy)
- Salt and black pepper (I eyeball it)
- Butter or oil for frying
- Some extras if you want: shredded cheddar, chopped green onions, herbs, crumbled cooked bacon
That’s honestly it. You can riff on this if you want.
Step-by-Step Directions (aka How Not to Mess It Up)
If you can make a pancake, you can do this. No joke.
- Grab a big bowl and stir together your cold mashed potatoes, egg, flour, salt, and pepper. Don’t overthink it.
- Now, if you’re feeling jazzy, mix in some cheese, herbs, or whatever else you love.
- Heat a nonstick skillet (or cast iron, if you’re fancy) over medium-high and drop in a good glob of butter or oil. Wait until it’s hot.
- Scoop the potato mixture into the pan. I use my hands, but a spoon is slightly less messy. Flatten each blob into a patty shape.
- Fry each side for around 3 or 4 minutes. Flip gently, don’t rush them. They should get super golden and crisp.
- Place on a paper towel for a second (just to ditch excess grease). Boom. Done.
My Crispy Mashed Potato Pancake Recipe
Serving Suggestions (Trust Me, These Ideas Hit the Spot)
- Slap a dollop of sour cream on top. Maybe a sprinkle of green onion.
- Great with eggs (fried, scrambled, poached, you name it).
- Leftover pancakes? Pop ‘em in lunchboxes—kids go nuts.
- Honestly, eat them with your hands at midnight. Zero judgement.
My Crispy Mashed Potato Pancake Recipe
Final Tips from My Kitchen
Okay, last advice—don’t skip the chilling. Warm mashed potatoes go mushy, and nobody wants that. If your mixture feels wet, add a touch more flour. Play with the heat. If you go too low, you don’t get crust. If you go too high, they’ll burn.
What I’m saying is: watch them close, dance with your stove a bit. And don’t forget to taste as you go (snitching is half the fun).
You may find yourself making extra mashed potatoes just to have an excuse for My Crispy Mashed Potato Pancake. Yeah, I do it too. And hey, let me know if you come up with a new twist—I’m always looking for reasons to make another batch.
Crispy Mashed Potato Pancake
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Transform leftover mashed potatoes into crispy, golden pancakes that are both easy and delicious.
Ingredients
- 2 cups cold mashed potatoes (leftovers or freshly made and cooled)
- 1 egg (medium or large)
- 3 tablespoons all-purpose flour
- Salt and black pepper (to taste)
- Butter or oil for frying
- Optional: shredded cheddar, chopped green onions, herbs, crumbled cooked bacon
Instructions
- In a large bowl, stir together cold mashed potatoes, egg, flour, salt, and pepper until combined.
- If desired, mix in cheese, herbs, or any additional ingredients.
- Heat a nonstick skillet or cast iron pan over medium-high heat and add butter or oil.
- Once hot, scoop the potato mixture into the pan, flattening into patty shapes.
- Fry each side for 3 to 4 minutes until golden and crisp, flipping gently.
- Transfer cooked pancakes to a paper towel to remove excess grease.
Notes
Don’t skip chilling the mashed potatoes before using. Watch the heat carefully to get the perfect crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Crispy Mashed Potato Pancake
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Transform leftover mashed potatoes into crispy, golden pancakes that are both easy and delicious.
Ingredients
- 2 cups cold mashed potatoes (leftovers or freshly made and cooled)
- 1 egg (medium or large)
- 3 tablespoons all-purpose flour
- Salt and black pepper (to taste)
- Butter or oil for frying
- Optional: shredded cheddar, chopped green onions, herbs, crumbled cooked bacon
Instructions
- In a large bowl, stir together cold mashed potatoes, egg, flour, salt, and pepper until combined.
- If desired, mix in cheese, herbs, or any additional ingredients.
- Heat a nonstick skillet or cast iron pan over medium-high heat and add butter or oil.
- Once hot, scoop the potato mixture into the pan, flattening into patty shapes.
- Fry each side for 3 to 4 minutes until golden and crisp, flipping gently.
- Transfer cooked pancakes to a paper towel to remove excess grease.
Notes
Don’t skip chilling the mashed potatoes before using. Watch the heat carefully to get the perfect crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
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