Leftover Mashed Potato Pancakes – Crispy Cast‑Iron Goodness

If there’s one thing my fridge is guaranteed to hold the Friday after Thanksgiving, it’s a bowl of lonely mashed potatoes. They sit there—cold, a bit stiff, destined for either the microwave or the trash—unless you give them new life. Enter Leftover Mashed Potato Pancakes: little golden cakes that crisp on the outside, stay fluffy inside, and make breakfast (or a light supper) sing with nostalgia.

I discovered potato pancakes thanks to my grandmother, who never wasted a crumb. She called them “tater cakes,” frying them in her trusty cast‑iron skillet until the edges were caramel‑brown. I’ve kept her spirit but simplified the ingredient list: just mashed potatoes, an egg for binding, a spoonful of flour, and whatever add‑ins your heart desires—sharp cheddar, chopped chives, even leftover bacon crumbles.

You’ll love this recipe because:

Zero Food Waste: It rescues yesterday’s spuds.
15‑Minute Wonder: Mix, scoop, sizzle—done!
Customizable: From cheese‑packed to herb‑studded, flavor it your way.
Cast‑Iron Crunch: The skillet’s even heat promises that perfect crust.

Speaking of skillet favorites, pair these cakes with my Easy Corn Meal Cakes Recipe for a Southern breakfast spread or spoon over a ladle of Southern-Style Bacon Tomato Gravy for a plate‑licking brunch.

Ready to flip? Let’s do it.

Ingredients

Quantity	Ingredient	Notes
1 cup	Cold leftover mashed potatoes	Chill helps them hold shape
1	Large egg	Acts as binder
1 Tbsp	All‑purpose flour	Adds structure (up to 2 Tbsp if potatoes are very creamy)
¼ cup	Shredded cheddar (optional)	Or any melty cheese
1 Tbsp	Chopped chives (optional)	Green onions work too
to taste	Salt & pepper	Season after tasting potatoes
2 Tbsp	Butter or oil	For frying

Pro Tip: If your mashed potatoes were made with a lot of cream or butter, start with 2 Tbsp flour so the batter isn’t too loose.

Step‑by‑Step Instructions

1. Mix the Batter

In a medium bowl, combine cold mashed potatoes, egg, flour, shredded cheese, and chives. Stir until even. Batter should be thick but scoopable; add another teaspoon of flour if needed.

2. Heat the Skillet

Place a seasoned cast‑iron skillet over medium heat. Add butter or oil and allow it to shimmer.

3. Scoop & Flatten

Using a ¼‑cup measure, drop mounds of batter into the hot skillet. Gently press with a spatula to ½‑inch thickness.

4. Fry to Golden Brown

Cook 3–4 minutes per side until deep golden and crunchy. Avoid fussing—let the crust form before flipping.

5. Drain & Serve

Transfer pancakes to a paper‑towel‑lined plate. Sprinkle with extra chives and serve hot.

Serving Ideas

Brunch Hero: Top with a sunny‑side‑up egg.
Gravy Boat: Smother with Southern‑Style Bacon Tomato Gravy (internal link).
Smoked Salmon: Dollop with sour cream and ribbons of smoked salmon for a holiday appetizer.

Variations & Tips

Bacon Cheddar: Fold in crumbled bacon and swap cheddar for pepper jack.
Garlic Herb: Add minced garlic and fresh parsley.
Gluten‑Free: Use a 1:1 gluten‑free flour blend or potato starch.
Air‑Fryer Method: Spray patties lightly with oil and air‑fry at 400 °F for 8 minutes, flipping halfway.
Freezer Hack: Flash‑freeze cooked pancakes on a sheet, then bag. Reheat at 400 °F for 10 minutes.

Fun Food Debate 🥔

Do you keep your mashed potatoes creamy and buttery or rustic with chunks? Tell me which style makes the best pancakes in the comments below!

FAQ

Q: Can I use instant mashed potatoes?
A: Yes, but reduce flour by half—instant potatoes are drier.

Q: How long do leftover pancakes keep?
A: Up to 3 days in the fridge; reheat in a 375 °F oven for 7 minutes to re‑crisp.

Q: Can I double the recipe?
A: Absolutely—scale all ingredients, keep skillet batches small so the pancakes brown instead of steam.

Call to Action

Made these leftover mashed potato pancakes? Snap a pic, tag me, and share the ultimate topping you chose—sour cream, gravy, or maple syrup? Don’t forget to pin this recipe so next Thanksgiving’s spuds never go to waste.