Leftover Mashed Potato Pancakes – Zenwise Leftover Mashed Potato Pancakes – Zenwise
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Leftover Mashed Potato Pancakes

After the big holiday meal is a memory, what should you do with all those leftover mashed potatoes? Here’s a delicious idea: how about mashed potato pancakes!

Start with those leftover potatoes, add in fresh herbs, a sprinkle of your favorite cheese, an egg and flour for binding, and mix. Next, shape the mixture into disks and shallow fry them in oil.

Fifteen minutes is all it takes to transform leftover mashed potatoes into these crispy on the outside, fluffy on the inside mashed potato pancakes.  Serve them for breakfast instead of hash browns or alongside your favorite main dish. They’re even great for a quick lunch!


Why We Love These Ingredients

Olive oil has been a staple of Mediterranean cultures for thousands of years. Extra virgin olive oil is a particularly abundant source of polyphenols,  which have antioxidant, anti-inflammatory, neuroprotective, and antimicrobial properties.

Olive oil has a proven track record for improving cholesterol levels and blood pressure numbers. It’s also shown to help preserve your memory and even elevate your mood.

Scallions, also known as spring onions and green onions, are not only packed with gut friendly fiber. They’re low in calories and rich in essential nutrients. For example, Scallions are an excellent source of Vitamin K, which helps your blood clot and keeps your bones strong. Its high levels of Vitamin C enhance immune function and prevents infection.

Feta is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It’s high in calcium and Vitamin B12, which are good for your bones and provide natural energy. Feta also contains probiotics, so it’s a winner for gut health, too.


Pro Tips To Get You Started

The recipe starts with well-seasoned mashed potatoes. If your potatoes are not well-seasoned, the pancakes will be bland. If that’s the case, don’t be afraid to add extra salt, pepper and herbs.

Use your hands to shape the potato mixture into disks that are slightly smaller than a traditional pancake. If the potato mixture is sticking, wet your hands slightly and then form the patties.

You can store the potato pancakes in the refrigerator for up to 4 days, but it’s better to use them sooner than later. The pancakes also freeze well; simply reheat in stick pan with a little extra olive oil.


Leftover Mashed Potato Pancakes

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Serves: 4


  • 2 cups cold mashed potatoes
  • 2 eggs, lightly beaten
  • 1 TBSP all-purpose flour, or more if needed
  • ⅛ tsp garlic powder
  • 1 TBSP vegetable oil, plus more as needed
  • 1 TBSP chopped fresh chives
  • 3 scallions, both white and green parts, chopped,
  • 1/3 cup shredded feta, cheddar or other cheese
  • ¼ tsp Salt
  • 1/8 tsp pepper
  • Extra virgin olive oil for frying


  1. Place potatoes, eggs, flour, cheese, and garlic powder in a bowl; mix well. Season with salt and pepper. If your mashed potatoes are on the wet side, add 1 tablespoon of flour at a time until you reach a better consistency for shaping. Shape potato mixture into 6 pancakes and place on a lightly oiled plate.

  2. Heat olive oil in a nonstick skillet over medium heat. Fry potato pancakes until crispy on one side [about 3-4 minutes], flip and cook on remaining side until golden brown, about 3 minutes more.

  3. Slice pancakes into wedges and serve hot, garnished with fresh chives and additional cheese if desired.  Serve along with sour cream or applesauce. Enjoy!

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