Potato Pancakes with Leftover Mashed Potatoes

by Heidi @ Food Doodles on

These potato pancakes with leftover mashed potatoes are a great way to get rid of leftovers post-Thanksgiving. These mashed potato pancakes can also be made paleo, Whole30-friendly and have gluten-free and vegan options!

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If you haven’t made potato pancakes with leftover mashed potatoes, now is the time.  They are delicious!  

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There are a couple of different ways to make these leftover mashed potato pancakes. I just mix the “batter” up in a bowl and scoop it onto a hot pan with a bit of butter or oil in it. 

You can, however, make the pancakes, dredge in a bit of flour and then fry them in decent amount of oil.  As much as the latter method sounds delicious, I’m a fan of my simpler, probably slightly healthier way. 

Leftover mashed potato pancake recipes usually have eggs in them but I thought I’d try them egg-free for a vegan version. It worked great!

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The only difference is that they’re a little more difficult to flip. Just don’t try to flip them too early and you won’t have any issues.

And make sure the pan is well-oiled! I had no sticking issues using a cast-iron skillet and a bit of olive oil in the pan

I never liked potato pancakes with leftover mashed potatoes growing up but I can tell you that with my favorite recipe, these potato pancakes are amazing.

I posted that recipe a few days ago and it’s beyond delicious. They use quite a bit of garlic so if your mashed potatoes don’t use garlic, I recommend adding a bit of garlic powder to the pancakes batter.

Enjoy!

Potato Pancakes with Leftover Mashed Potatoes (vegan, Whole30, paleo options)
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Breakfast, Side, Side Dish
Servings: 8 pancakes
Ingredients
  • 2 cups leftover mashed potatoes
  • 1 large egg (omit for vegan)
  • half a bunch of green onions chopped
  • 2 tablespoons flour (I used cassava flour for grain-free / gluten-free - a gluten-free 1-to-1 baking mix would probably work)
  • salt and pepper to taste (how much depends on your mashed potatoes - I used 1/4 teaspoon salt but my mashed potatoes were super salty)
Instructions
  1. In a bowl, stir together the mashed potatoes, egg (if using), green onions, flour and salt and pepper to taste until completely combined.

  2. Heat a skillet over medium heat. When hot, add a little bit of butter or olive oil to coat the pan, just enough to cover the whole surface.

  3. To the pan add large spoonfuls of the potato "batter" and smooth out with the back of the spoon till about a 1/2 inch thick
  4. Cook until golden on the bottom, then flip and cook until golden on the other side. Remove from the pan and top with sour cream and more green onions, or ketchup and serve.
Recipe Notes

The amount of flour needed will depend on the consistency of the potatoes to begin with. If needed add more flour till the batter is thick enough that you'll be able to flip it when it's on the pan.
For vegan / paleo / Whole30, make sure to use olive oil instead of butter.
For grain-free / paleo / Whole30, cassava flour works great.
For gluten-free, any gluten-free baking mix that you'd use as a replacement for all-purpose flour would probably work.

 

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Leave a Comment

{ 16 comments… read them below or add one }

1 Claudia | Gourmet Project November 14, 2015 at

gourmet brunch is coming! thanks for the recipe!

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2 Sophia @Veggies Don't Bite November 13, 2015 at

I love these! Mashed potatoes as pancakes sound awesome!

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3 Linda Roisum November 13, 2015 at

I love mashed potato pancakes … a great reminder of what to do with those leftover mashed potatoes, especially as the holidays are fast approaching.

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4 Christina November 13, 2015 at

Great way to use up left overs! That’s my kind of recipe! Thanks for sharing!

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5 Annie @ Annie's Noms November 13, 2015 at

Perfect brunch recipe! I love using leftover mash for pancakes, they look so delicious!

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6 Heidi @ Food Doodles November 13, 2015 at

Thanks so much Annie!

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7 AiPing | Curious Nut November 12, 2015 at

I’m a sucker for anything mash potato-ish… especially leftovers made into pancakes! It would have been interesting to see your before and after picture! 🙂

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8 Heidi @ Food Doodles November 13, 2015 at

Mmm, me too. Love mashed potatoes! I actually left the original post up, if you’re curious 😀 Thanks so much AiPing!

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9 Kathi @ laughing Spatula November 12, 2015 at

My grandmother used to make these…oh how I have missed them! Delish!

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10 Heidi @ Food Doodles November 13, 2015 at

Thank you so much Kathi! 🙂

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11 Erin @ Thanks for Cookin'! November 12, 2015 at

Nice! I’ve always read the recipes that dredge in flour but that just seems like a little too much fuss for a dish that’s basically leftovers, you know? I’m happy to see a method that’s just like normal pancakes. And just in time for Turkey Day, too! Sweet!

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12 Heidi @ Food Doodles November 13, 2015 at

Yes, I totally agree! Too much effort for me 🙂 Thanks for stopping in Erin!

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13 Shiho November 12, 2015 at

That pancakes look so cute and delicious. Perfect breakfast or snack. Thank you for sharing.

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14 Heidi @ Food Doodles November 13, 2015 at

Thanks Shiho!

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15 Kathrina November 12, 2015 at

These will be on the menu for the days after Thanksgiving when I’m looking to reinvent the leftovers. Thank you for sharing!

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16 Heidi @ Food Doodles November 13, 2015 at

Yes, that was my thought too! 🙂 Thanks Kathrina!

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