Leftover mashed potato patties – an easy Southern recipe for using up mashed potatoes instead of throwing them out! These crispy fried potato pancakes are great for breakfast recipes or even dinner side dishes (my Southern family loves them with pinto beans) or, if you’re my daughter, as a simple snack on their own.
Best Crispy Fried Mashed Potato Patties Recipe
These potato patties from mashed potatoes leftovers are exactly the way I remember my Southern grandma making them and then my mom teaching me how to make them from her Southern cooking recipes.
It’s is one of those vintage recipes that’s been passed down through the family and is my go-to recipe for leftover potatoes.
It’s such an easy way to use up leftover food instead of throwing it out, meaning it can help stretch your grocery budget!
RECIPE TIP: You can make this recipe with homemade mashed potatoes or boxed mashed potatoes. Just make sure they're chilled. It makes it easier to form potato patties.
Ingredients For Mashed Potato Pancake Patties
To make this recipe, you’ll need:
- Leftover mashed potatoes
- Egg
- Milk
- All Purpose Flour
- Green onion
- Salt
- Pepper
- Oil (for frying)
Get the free printable recipe card below.
RECIPE TIP: Make small potato cakes!
I think one of the reasons people don’t like potato pancakes like this is because they can be mushy and fall apart if you make them too big.
We make our potato cakes about 3 inches across.
Making smaller potato cakes that aren’t too thick allows them to cook more evenly. You to get the nice crunchy crisp outside layer with a creamy center layer in each bite.
How To Make Leftover Mashed Potato Patty Pancakes Free Printable Recipe
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Leftover Mashed Potato Patties
Ingredients
- 2 cups mashed potatoes chilled
- 3 green onions chopped
- 2 Tablespoons all-purpose flour
- 1 egg beaten
- 2 Tablespoons milk
- salt to taste
- pepper to taste
Instructions
- In a large mixing bowl, stir together chilled mashed potatoes, green onions, and flour.
- Add in egg and stir until combined.
- Salt and pepper mixture, to taste, and stir.
- Add 1 tablespoon of milk and stir. The potato mixture should be thick enough that you can scoop them out and shape them into potato patties with your hands. (If needed, add additional milk.) Set aside.
- In a large frying pan, heat 2-3 Tablespoons of vegetable oil or shortening over medium-high heat.
- Lightly flour hands and, using your hands, shape mashed potato mixture into small round pancake shapes, about 3-inches across. Don't make them too thick!
- Carefully place potato cakes in a single layer into hot oil. Fry for around 5 minutes or until lightly brown and crispy. Flip and fry on the other side.
- Transfer fried potato pancakes to a paper plate lined with paper towels. Allow oil to drain.
- Serve warm or at room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
Notes
Nutrition
*Nutrition information is approximate. If you have special dietary needs, please calculate your own nutrition.
Let me know how your leftover mashed potato patties turn out!
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