Leftover Mashed Potato Pancakes - My Gorgeous Recipes (2024)

Cheesy Leftover Mashed Potato Pancakes or potato cakes, beautifully golden and so indulging. They make a delicious breakfast or brunch, and can be served either hot or cold with extra cheese, Greek yogurt, sour cream, fried eggs or bacon, or just on their own.

Unlike my daughters, who seem to get offended by the mere idea of being served mashed potatoes, I absolutely love it. And I have loved it ever since I was a toddler. I can't think of a more comforting food than some creamy, sinfully silky mashed potatoes. That's pure perfection to me, and a food I can never be tired of.

Come Thanksgiving, Christmas, Easter or any big celebration, mashed potatoes are one of the best side dishes to go with that lovely succulent roast. I always cook this Creamy Mashed Potatoes with Parmesan, and it's as good as you can get. Forget about ready-made mash, that's nowhere near as yummy as a homemade one.

But after big celebrations, leftovers seem to be inevitable. Not a bad thing at all. We can always transform some boring leftovers into spectacular new dishes that taste like heaven.

Take these cheesy leftover mashed potato pancakes, they are so easy to make, and the fact that we already have the mash, cuts our work in half. Let's see how to make them!

Step-by-step photos and instructions

• in a bowl, add the mashed potatoes, grated cheese, eggs, chopped parsley, breadcrumbs, salt and pepper, and mix well to get a sticky batter
• cover the bowl with clingfilm and refrigerate for at least 30 minutes to firm up
• wet you hands, then use about 1-2 heaped tablespoons of mash to form a ball, cover it in breadcrumbs, then flatten it up to resemble an American pancake
• add about half a teaspoon of oil to a non-stick pan, heat it up, then add one pancake at a time and cook on both sides for 1-2 minutes

Note! After a few uses, the pan will overheat, if it becomes too smokey, take it off the heat for 30 seconds and so, then it can be used as normal again.

• repeat with the remaining batter, I made 9 pancakes, but you can have more or less depending on the size of your pancakes

Expert tips

My mashed potato pancakes are made without flour, instead I used breadcrumbs for the filling, and also to coat them in. You can swap breadcrumbs for flour, that's absolutely fine, the texture should not change much, but you might need to add less flour than breadcrumbs.

I highly recommend refrigerating the batter before cooking the pancakes. Once it firms up, it won't be as sticky, and can be easily coated in breadcrumbs. Also, the pancakes won't fall apart if they are refrigerated first. A sticky batter will use a lot more breadcrumbs, and will be a lot trickier to work with.

If served hot, you will see the melted cheese in the middle, which gives them that gooey, cheesy taste that I absolutely love. The mashed potato cakes can be reheated in a pan, if you'd rather not serve them cold. Just heat them up for 1 minute on each side, and they are as good as freshly made.

Other leftover mashed potato recipes

Looking for more recipes that use mashed potatoes or leftover mashed potatoes? I've got you covered. The yummy bites can be served even at posh parties, they taste as good as they look.

Leftover Mashed Potato Balls

Potato, Cheese and Onion Pasty

Vegetarian Chickpea Patties with Broccoli and Potatoes

Easy Tuna and Potato Patties

Healthy Baked Salmon Patties

If you’ve tried these CHEESY LEFTOVER MASHED POTATO PANCAKES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW MEonFACEBOOK, INSTAGRAM and PINTERESTto see more delicious food and what I’m getting up to.