5 from 1 vote
A pile of 7 mashed potato pancakes with yogurt and parsley leaves on top
Leftover Mashed Potato Pancakes
Prep Time
5 mins
Cook Time
20 mins
Refrigerating Time
30 mins
Total Time
55 mins

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. 

Course: Breakfast, Brunch
Cuisine: International
Keyword: leftover mashed potato recipes
Servings: 9 pancakes
Calories: 181 kcal
Author: Daniela Anderson
  • 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
  1. In a bowl, add the mashed potatoes, eggs, half a cup of breacrumbs, cheese, parsley, salt and pepper.

  2. Mix into a sticky batter, cover with kitchen foil, and refrigrate for at least 30 minutes for the batter to firm up.

  3. 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).

  4. 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.

  5. Repeat with the remaining batter, you should get about 9 pancakes.

Recipe Notes
Nutrition Facts
Leftover Mashed Potato Pancakes
Amount Per Serving
Calories 181 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 43mg14%
Sodium 270mg11%
Potassium 275mg8%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 2g2%
Protein 7g14%
Vitamin A 151IU3%
Vitamin C 17mg21%
Calcium 89mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.