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+ servings

Potato Pancakes with Leftover Mashed Potatoes (vegan, Whole30, paleo options)

Course Breakfast, Side, Side Dish
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 pancakes


  • 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.


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.