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Potato Pancakes

Potato Pancakes | Magnolia Days

A pot roast is simmering in the slow cooker. Hunger builds with each pass into the kitchen. The aroma fills the air and stirs up images of the meal to come. Prep for the sides begin. Green beans are in a colander draining from a quick rinse. Potatoes are on the counter. Beside them are a trusty peeler and wax paper to catch the peels. A knife and cutting board are readied along with a pot of water. Mashed potatoes are soon to be made. A few extra taters in the pot means one thing: there will be leftovers to make potato pancakes.

Making potato pancakes is fairly simple. However, it is not simple to have an exact recipe. The reason is the variations of moisture and ingredients in mashed potatoes. The creamier they are from being made with butter and cream calls for more egg and flour to be added to the pancake mix. The butter and cream melts during cooking and can cause the pancakes to fall apart or be too soft. I test them by cooking one or two and adjust as needed.

Potato Pancakes | Magnolia Days

These pancakes are a great side dish. They are crispy on the outside and soft on the inside. Cooking them in a cast iron skillet seems to work best however any frying pan should do fine. Some mains dishes they go nicely with is ham steaks with madeira cream sauce or meatloaf.

What is your favorite leftovers re-make? Or do you usually only re-heat and serve them the same way? I do both and it all depends on the original dish. This one has been a favorite since I was a kid and something that makes a meal during the week a little more special.

Potato Pancakes

A recipe for potato pancakes. It is a great way to use leftover mashed potatoes to make a special side dish. It's simply done with potatoes, flour, and eggs.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Renee


  • 2 cups leftover mashed potatoes
  • 2 large eggs lightly beaten
  • 1/4 cup all-purpose flour plus more if needed*
  • Vegetable or canola oil for frying


  1. Stir together mashed potatoes, eggs, and flour in a large bowl.
  2. Heat 2 tablespoons oil in a large nonstick or cast iron skillet over medium-high heat, about 2 minutes.
  3. Drop potato mixture into skillet at least 1 inch apart, measuring about 2 heaping tablespoons for each pancake. Gently press with a spatula to flatten.
  4. Cook until you can see the edges of the bottom are crisp and golden brown, about 3 minutes. Very carefully flip pancakes to the other side (they come apart easily).
  5. Cook until the second side is also browned and crisp. Transfer pancakes to a paper towel lined plate or serving platter.
  6. Repeat with remaining potato mixture adding more oil to the pan between batches as needed.

Recipe Notes

*You may need to add more flour to the mixture if your mashed potatoes were made with a lot of butter and/or cream. You can test the mixture by frying one first and if it is too soft (won't hold together after frying) then add more flour (1 to 2 tablespoons).

Recipe Rating


Wednesday 14th of May 2014

LOOOOVE potatoes. So glad I found this recipe! I'll use it for a brunch item with family!


Saturday 17th of May 2014

Thanks Elaine and I hope you enjoy them.


Wednesday 16th of October 2013

I haven't thought about potato pancakes in such a long time. They're such a great way to use leftover mashed potatoes. Thanks for reminding me of a great side for any meat dinner!


Wednesday 16th of October 2013

It's funny how such a simple thing can be forgotten to make when there are extra mashed potatoes. Now that the holidays are coming and there are more big family dinner with mashed potatoes it will be a great next day thing to make.

Alaiyo Kiasi-Barnes

Sunday 13th of October 2013

These are beautiful Potato Pancakes!


Monday 14th of October 2013

Thanks Alaiyo!


Friday 11th of October 2013

Love the mashed potato version of these pancakes. Must be so smooth and delicious. I usually grate but next time I will keep your version in mind, Renee. :)


Saturday 12th of October 2013

Thanks Shulie and I need to try a grated version too.

Fr. Vlad Zablotskyy

Thursday 10th of October 2013

Great recipe! No more left over mashed potatoes!

First time to your blog Renee. We have just recently launched a online cooking show at my church. I see many recipes that we may try. I am glad I discovered your website.


Saturday 12th of October 2013

Thank you so much and I hope you come back to visit often. Good luck with your church's cooking show.