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 these Creamy Mashed Potatoes with Parmesan, and they are 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!
HOW TO MAKE LEFTOVER MASHED POTATO PANCAKES
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.
- 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
Note! I highly recommend refrigerating the batter before cooking the pacankes. 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.
- 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
BEST USES FOR LEFTOVER MASHED POTATOES
These cheesy leftover mashed potato pancakes are a real treat. 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.
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.
Potato, Cheese and Onion Pasty
Vegetarian Chickpea Patties with Broccoli and Potatoes
If you’ve tried these CHEESY LFTOVER 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 ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
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.
- 3 cups leftover mashed potatoes
- 2 eggs
- 1 1/2 cup breadcrumbs (divided)
- 1/2 cup grated Cheddar cheese
- 1 tbsp fresh chopped parsley
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- vegetable oil to cook the pancakes
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In a bowl, add the mashed potatoes, eggs, half a cup of breacrumbs, cheese, parsley, salt and pepper.
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Mix into a sticky batter, cover with kitchen foil, and refrigrate for at least 30 minutes for the batter to firm up.
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Wet your hands, then use about 1-2 heaped tablespoons of batter to form a ball, then coat in breadcrumbs (the cup of breadcrumbs left).
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Flatten the ball up into American-style pancakes, then heat up about half a teaspoon of oil in a non-stick pan, and cook on both sides for 1-2 minutes.
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Repeat with the remaining batter, you should get about 9 pancakes.
- I highly recommend refrigerating the batter before cooking the pacankes. 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.
- after a few uses the pan will overheat, if it becomes too hot and smokey, take it off the heat for about 30 seconds, that should cool it down and it can be used again as usual
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