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!
If you haven’t made potato pancakes with leftover mashed potatoes, now is the time. They are delicious!
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!
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 dairy-free mashed potatoes 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.
Potato Pancakes with Leftover Mashed Potatoes (vegan, Whole30, paleo options)
- 2 cups leftover mashed potatoes
- 1 large egg (omit for vegan)
- half a bunch of green onions chopped
- 2 tablespoons all-purpose flour (I used cassava flour for a grain-free / gluten-free version - 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)
- In a bowl, stir together the mashed potatoes, egg (if using), green onions, flour and salt and pepper to taste until completely combined.
- 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.
- 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
- 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.
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.