Leftover Mashed Potato Pancakes
These Leftover Mashed Potato Pancakes are made easily with leftover mashed potatoes, frozen hash browns, and delicious scallions. Enjoy this meal as a quick and easy dish that can be thrown together in minutes!
Why You’ll Love These Leftover Mashed Potato Pancakes
My husband is a potato and egg purist when it comes to breakfast, so I’m always thinking of unique ways to serve them. One day I had leftover mashed potatoes and thought it’d be fun to make him savory pancakes, and this recipe was born!
Some of you may have already enjoyed a dish like this called Irish pancakes – or boxty – which are made with mashed potatoes and grated potatoes. I simply put my own twist on the recipe by using leftover mash, and frozen hashbrowns! Easy as pie!
I also added in some chopped scallions/green onions to the batter which really elevated the flavor! And just FYI – I made mine a little thick in these pictures. I suggest making them a little thinner so they get nice and crispy!
Here are some mashed potato recipes to get you started on tonight’s dinner and tomorrow’s mashed potato pancakes! Try these Easy Garlic Mashed Potatoes, my Easiest Mashed Potatoes recipe, Slow Cooker Mashed Potatoes, or Bacon Mashed Potatoes.
Ingredients
This is such a good recipe to throw together with leftovers because you probably have every other ingredient already in your kitchen! You only need a few things to make this dish come together.
- Leftover mashed potatoes
- Frozen hashbrowns – or freshly grated potatoes with the moisture wrung out
- All-purpose flour
- Egg
- Milk
- Salt and pepper
- Green onions
- Oil – for frying
How To Make Scallion Pancakes
Step 1: Combine Ingredients
In a large bowl, combine all of the ingredients except the oil and mix it well.
Step 2: Fry The Pancakes
Add oil to a large skillet and heat it to medium. Place spoonfuls of the potato mixture into the hot oil forming thin patties that are about 2-inches in diameter. Fry them for 3 minutes on each side, or until golden. Drain the oil on paper towels and serve them immediately.
FAQs
If you’re making potato pancakes from mashed potatoes and they’re falling apart, I’d wager your mixture is too wet. All you want is for the mixture to be bound together, and the egg and flour do that, so any excess wetness will probably be too much. Try adding a little more flour to the mixture and see if that helps.
They’re similar, but potato latkes are of Jewish descent and often use onions and matzo meal in the recipe. These potato pancakes are just made from potatoes, hash browns, and whatever kind of seasonings or additions you want to include.
This is one of those meals you’ll want to enjoy fresh! If you have tons of mashed potatoes that you want to use up, keep your potatoes stored in the fridge and make new batches of your potato pancake batter in the morning when you’re ready to enjoy them.
What to Serve With Mashed Potato Scallion Pancakes
This is completely up to you because everyone has different preferences, but here are some ideas I’d suggest!
- Scrambled eggs (or any kind of eggs) are the perfect potato pancake pairing!
- Top your pancake with cottage cheese.
- Make a veggie scramble and enjoy that with your potato mixture.
- Top the pancake with sour cream and extra green onions or chives.
- A sauce would be delicious with these pancakes, especially to accompany the scallions. Try something savory like soy sauce or even a hot sauce.
- Latkes are often served with applesauce so you can always give that a try.
- And finally, fruit on the side to create a sweet/savory balanced breakfast!
More Potato Recipes You’ll Love
- Scalloped Potatoes
- Maple Roasted Sweet Potatoes
- Mashed Sweet Potatoes
- Loaded Mashed Potato Casserole
- Slow Cooker Baked Potatoes
DID YOU KNOW….
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Leftover Mashed Potato Pancakes
Ingredients
- 1 cup leftover mashed potatoes
- 1 cup frozen hashbrowns
- 1/3 cup all purpose flour
- 1 egg
- 1/4 cup milk
- 1/2 teaspoon season salt or to taste this will depend on how seasoned your mashed potatoes are
- Pepper to taste
- 2 green onions chopped
- 1/4 cup oil for frying
Instructions
- In a large bowl combine all the ingredients except the oil and mix well.
- Heat a large skillet over medium heat with the oil. Place spoonfuls of the potato mixture into the hot oil forming thin patties about 2″ in diameter. Fry for 3 minutes on each side or until golden. Drain on paper towels. Serve immediately.
Notes
I’ve never made any type of potato pancakes but I think I need to remedy that stat!
They are really good, hope you enjoy them!
Would love these for breakfast. Love love love the scallions . I can imagine a runny yolk would be the perfect side kick to these!
My husband enjoys them with a runny yolk often! 🙂 Thanks for commenting, Elizabeth!