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Cheesy Mashed Potato Pancakes (Easy leftover recipe)

  • Author: Living the Gourmet
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


Units Scale
  • 4 cups of leftover mashed potatoes
  • 2 eggs
  • 1 large cloves of garlic, grated
  • 1/2 cup flour
  • 1/4 cup grated parmesan or romano cheese
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 scallions - chopped
  • 2 tbs. fresh parsley, chopped
  • 1/4 cup bread crumbs, seasoned or unseasoned
  • Oil for frying

Honey Lemon Dipping Sauce:

  • 3 tbs. honey
  • 2 tbs. fresh lemon juice
  • 1 cloves of garlic, grated
  • 1/2 tsp. salt
  • 1/4 tsp. red pepper flakes
  • 1 tbs. fresh parsley, chopped


For the potato pancakes:

  1. In a large bowl combine the mashed potatoes, eggs, grated garlic, flour, grated parmesan, salt, black pepper, scallions, parsley, and bread crumbs.  Stir together to combine.
  2. The mixture will be a bit wet.
  3. Heat a large cast iron frying pan with about 1/4 inch of either cooking oil or olive oil.
  4. Using two teaspoons, scoop up the mixture and gently place it into the hot oil.  Gently, flatten the mixture with the back of the spoon.
  5. Let the potato pancake cook for about 2-3 minutes on one side, or until a beautiful golden color is achieved.  Using a spatula with a fork to guide it, carefully turn the pancake over and finish cooking on the other side for 2 - 3 minutes.
  6. Place on a plate prepared with a paper towel.

For the dipping sauce:

  1. Combine all the honey, lemon juice, grated garlic salt, red pepper flakes, and fresh parsley in a small bowl and stir.  Serve alongside the pancakes and enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes

Keywords: potato pancakes, side dish

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