Introduction

Leftover mashed potato pancakes are a delicious way to transform simple fridge staples into a crispy, flavorful snack or side dish. With creamy mashed potatoes, tangy feta, and fresh scallions, these pancakes come together quickly and fry up golden-brown to perfection.

Two golden-brown crispy patties sit on a white plate with a slight texture, one partially stacked on the other. The patties have a crunchy outside with small green bits inside, and the front one shows a bite revealing a soft, moist interior. Bright green sliced scallions are scattered on and around the patties, along with crumbled white cheese mostly piled beside the patties on the plate. A silver fork is partially visible near the cheese, and the scene is set on a white marbled texture with small white bowls of green scallions and crumbled cheese blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups chilled mashed potatoes (already cooked and stored in the fridge)
3 ounces feta cheese, crumbled (about 1/2 cup), plus more for garnish
1/4 cup all-purpose flour
3 scallions, chopped (both white and green parts), plus more for garnish
1 egg
1/4 cup chopped fresh parsley
1/3 to 1/2 cup plain breadcrumbs
Extra virgin olive oil, for pan frying

Instructions

Step 1: In a large mixing bowl, combine the mashed potatoes, crumbled feta, flour, chopped scallions, egg, and parsley. Mix thoroughly with a wooden spoon until all ingredients are well incorporated.
Step 2: Spread the breadcrumbs on a plate. Using a measuring cup (1/4 or 1/3 cup depending on desired size), scoop the potato mixture and form each scoop into a ball. Lightly flatten to create a 1/2-inch thick patty. Coat both sides of each patty with breadcrumbs, then place them flat on a baking sheet. Repeat with the remaining mixture, adding more breadcrumbs as needed.
Step 3: Line a tray with paper towels and set it near your stove. Heat a large non-stick pan over medium-high heat and add enough olive oil to reach about 1/2 inch deep. When the oil shimmers, carefully arrange the patties in a single layer. Fry for 2 to 3 minutes per side, or until crisp and golden brown. Transfer cooked pancakes to the paper towel-lined tray. Cook in batches if necessary.
Step 4: Transfer the cooked mashed potato pancakes to a serving plate and garnish with additional feta cheese and chopped scallions. Serve warm and enjoy!

Tips & Variations

For a gluten-free version, substitute plain gluten-free breadcrumbs or crushed cornflakes for the regular breadcrumbs.
If your mashed potatoes are very soft, add a little extra flour to help the pancakes hold their shape.
Try adding finely chopped herbs like chives or dill for extra freshness and flavor.
Serve these pancakes with a dollop of sour cream or yogurt for a creamy contrast.

Storage

Store leftover mashed potato pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat until crisp again, or heat in a preheated oven at 375°F (190°C) for about 10 minutes. Avoid microwaving to prevent sogginess.

How to Serve

A white plate holds two round golden brown patties with a crispy texture on top, each sprinkled with small pieces of bright green sliced scallions. On one side of the patties is a creamy white crumbled cheese arranged in a small pile, with some cheese bits scattered around. The plate rests on a white marbled surface, and a silver fork is placed diagonally near the cheese. In the top right corner, part of a white bowl filled with more green scallions is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain potatoes instead of leftover mashed potatoes?

This recipe relies on already mashed and chilled potatoes to bind the ingredients properly. Using plain cooked potatoes would require mashing and cooling them first for the best texture.

What can I do if my patties fall apart while frying?

If your patties are too soft and crumble, add more flour or breadcrumbs to the mixture to help them hold together better. Make sure the oil is hot enough before frying to create a crispy crust that seals the pancake.