There’s something utterly comforting about a golden, crispy outside giving way to creamy mashed potatoes inside. This Crispy Mashed Potato Pancakes Recipe turns simple leftover mashed potatoes into little golden gems that are perfect for breakfast, lunch, or a cozy snack any time of day.

A stack of five golden brown fried patties is placed in the center of a white plate on a white marbled surface. Each patty is round and slightly crispy on the edges, with a textured surface showing hints of herbs and spices. On the top patty, there is a dollop of white sour cream garnished with small pieces of green herbs. The stack is tall and slightly leaning, capturing the warm and crispy texture of the patties. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Mashed Potato Pancakes Recipe
Top Tip
How to Serve Crispy Mashed Potato Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Mashed Potato Pancakes Recipe

Why You'll Love This Recipe

I can’t stress enough how this recipe rescues leftover mashed potatoes and makes them irresistibly crispy and tasty. It’s not just about using leftovers – it’s about transforming them into something you’ll really look forward to eating again and again.

Simple ingredients: You mostly need what’s already in your kitchen, no fancy shopping trips required.
Ultra crispy outside: The key technique here makes sure they turn golden and crunchy, which is the best part.
Flexible customization: Adding chives or green onions really brightens the flavors and you can tweak it your way.
Perfect comfort food: These pancakes make a fantastic snack, side, or even a main dish paired with the right extras.

Ingredients & Why They Work

Each ingredient in this Crispy Mashed Potato Pancakes Recipe has its job to make the pancakes flavorful, easy to handle, and crispy. Here’s why these ingredients come together so well, plus a few tips when you shop for them.

Flat lay of a small mound of creamy mashed potatoes, a small white ceramic bowl filled with all-purpose flour, a few vibrant green chopped chives scattered neatly next to a small white ceramic bowl holding extra chopped chives, one large whole brown egg with a clean shell, a small white ceramic bowl containing kosher salt, a small white ceramic bowl with ground black pepper, and a small white ceramic bowl filled with golden vegetable oil placed in perfect symmetry, all arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mashed Potatoes: The star of the show! Use leftover or freshly made, but make sure they're reasonably dry for best crispness.
All-purpose Flour: It acts as a binder and keeps the pancakes from falling apart during frying – just the right amount is key.
Chopped Chives or Green Onions: Adds fresh, subtle oniony flavor that cuts through the richness and looks lovely on top.
Kosher Salt & Ground Black Pepper: Simple seasoning but essential for bringing all the flavors alive.
Large Egg: Helps hold everything together and adds a touch of richness.
Vegetable Oil: For frying – this recipe calls for enough to get a beautiful, even crisp on the outside.
Sour Cream (optional): Adds a cool, tangy contrast that’s just delicious when serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Crispy Mashed Potato Pancakes Recipe my own by playing with flavors and add-ins. Sometimes I sneak in a little sharp cheddar cheese right into the batter or swap chives for finely minced bacon for a smoky twist. Feel free to experiment!

Variation: One autumn, I tried adding sautéed mushrooms and garlic, and it completely elevated these pancakes for dinner – seriously delicious.
Dietary Adjustments: Use gluten-free flour if you need it, and swap the egg for a flaxseed binder if you want to keep it vegan-friendly.
Herb Swaps: Try parsley, dill, or even a pinch of smoked paprika for a different flavor profile.

Step-by-Step: How I Make Crispy Mashed Potato Pancakes Recipe

The image shows a white plate with four golden brown patties stacked on top of each other. The top patty is covered with a thick dollop of white creamy sauce, some of which is dripping down the sides. A fork with a piece of the patty is held by a woman's hand, breaking it apart to reveal a soft inside. Small green chopped herbs are sprinkled on the patties and the plate for color. The plate is set on a white marbled surface with a wooden bowl of green herbs and a white bowl of more white sauce nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Everything Gently but Thoroughly

Start by combining your mashed potatoes, flour, chopped chives, salt, pepper, and the egg in a big bowl. You don’t want to overwork it here—just stir until everything is evenly mixed. Overmixing can make the pancakes tough, and we want tender insides.

Step 2: Form and Flour Your Patties

Grab about 3-4 tablespoons of the mixture and sprinkle a generous amount of flour over your hands. Toss the mixture back and forth gently to coat, then shape it into a ball and press flat into a patty. This flour coating is my secret weapon to ensuring they get that crispy crust without sticking.

Step 3: Fry to Golden Perfection

Heat vegetable oil over medium heat in a large skillet. When hot, carefully place the potato cakes in the pan, making sure not to overcrowd them. Fry for about 2-3 minutes on each side until golden and crisp. Patience is key—turn them too early and they could fall apart, wait too long and you risk burning.

Step 4: Drain and Serve

Transfer your crispy pancakes to a plate lined with paper towels to drain excess oil. Sprinkle with chopped chives while still warm for that fresh pop. Serve with a dollop of sour cream and watch how quickly they disappear.

Top Tip

From my experience, the key to the best crispy mashed potato pancakes is managing moisture and heat. These tips have saved me from soggy or greasy pancakes on more than one occasion.

Dry the Potatoes Well: Even leftover mashed potatoes can be slightly watery, so if needed, give them a quick bake or microwave to dry them out a bit before mixing.
Use Enough Oil: The oil should cover the bottom of the pan generously to fry evenly, but not so much that they’re swimming in it.
Medium Heat is Your Friend: Too hot and they burn, too low and they soak up oil without crisping. I aim for a steady medium heat and adjust as needed.
Don’t Flip Too Soon: Wait until the edges look golden and firm before flipping — patience pays off here!

How to Serve Crispy Mashed Potato Pancakes Recipe

mashed potato pancakes - Serving Suggestion

Garnishes

I’m a big fan of topping these pancakes with extra chopped fresh chives or green onions – they add color and a fresh onion bite that cuts perfectly through the richness. A dollop of sour cream is my classic finishing touch, but Greek yogurt or even a bit of crème fraîche works beautifully.

Side Dishes

These pancakes shine alongside crispy bacon or sausages for breakfast, or paired with a fresh green salad and roasted vegetables for a light lunch or dinner. I’ve even served them with a warm mushroom gravy once, and that was a total game changer.

Creative Ways to Present

For special occasions, I like stacking these pancakes with layers of smoked salmon and a dollop of cream cheese, topped with dill and capers. It’s a fun twist that looks fancy but takes mere minutes. Alternatively, they make for fantastic bite-sized appetizers when cut smaller and served with various dips.

Make Ahead and Storage

Storing Leftovers

Once cooled, place leftover pancakes in an airtight container lined with paper towels to absorb moisture and refrigerate. They keep nicely for up to 3 days, and honestly, they always seem to disappear quickly in my house.

Freezing

I freeze these pancakes in a single layer on a baking sheet first, then transfer them to a freezer bag. That way, they don’t stick together. When frozen, they stay good for about 2 months – perfect for quick snacks or spontaneous meals.

Reheating

The trick to reheating is to bring back that crispiness. I reheat them in a hot skillet with a little oil over medium heat for a few minutes per side instead of the microwave, which can make them soggy. It revives their golden crust beautifully!

Frequently Asked Questions:

Can I make potato pancakes without leftover mashed potatoes?

Absolutely! You can make this Crispy Mashed Potato Pancakes Recipe using freshly cooked and mashed potatoes. Just be sure they’re well-mashed and drained of excess moisture to achieve that crispy crust. Some cooks recommend cooking and cooling the potatoes ahead so they firm up a bit.

How do I ensure my potato pancakes get crispy?

The secret lies in managing the moisture content and the frying temperature. Use slightly dry mashed potatoes, dust the patties in flour, and fry in a generous amount of hot oil over medium heat, allowing enough time for a golden crust to form before flipping.

Can I freeze leftover potato pancakes?

Yes! Freezing is a great way to save leftovers. Freeze them in a single layer first, then store in a freezer bag for up to two months. Reheat in a hot skillet to bring back the crispiness.

What can I serve with these potato pancakes?

They’re incredibly versatile. I serve them with sour cream and chives for breakfast, alongside eggs and bacon. For dinner, pair them with a fresh salad or sautéed vegetables. You can also jazz them up with smoked salmon or a creamy mushroom sauce for something special.

Final Thoughts

This Crispy Mashed Potato Pancakes Recipe has become one of my go-to comfort foods, especially when I want something quick, satisfying, and a little bit special without a lot of fuss. I hope you find it as rewarding and simple to make as I do. Once you get that perfectly golden crust and creamy center down, you'll see why this recipe keeps finding its way into my kitchen—and I think it will in yours too.