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Leftover Mashed Potato Pancakes Recipe

Posted by: Angie Dye
October 24, 2019
Category: Dinner
Tags: Gluten Free

The best thing about leftover potatoes from Thanksgiving festivities? These PANCAKES! Even as a kid mashed potato pancakes had my heart. Perfect for a weekend brunch with your family. Or you can even use this quick recipe to make mashed potatoes the night before (https://thesaltymarshmallow.com/instant-pot-mashed-potatoes/)


2 cups of chilled, already made mashed potatoes
1-2 eggs depending on the thickness of your mashed potatoes
¼ cup of all-purpose flour (sub Bob’s Redmill all-purpose gluten-free flour if needed)
¼ cup of chives
¼ cup of parsley
1 cup of shredded sharp cheddar cheese (or cheese of choice)
1 tsp salt
1 tsp pepper
1 tbsp vegetable oil
Sour cream (optional)
Onion (optional)
*** any other topping of choice


1. Combine potatoes, egg, salt, pepper, and flour in a large bowl and mix.
2. Mix in chives, parsley and cheddar cheese.
3. Add 1 tbsp vegetable oil to a large pan on medium-high heat.
4. Once the pan is hot, add ¼ cup of potato mixture to form one pancake. Cook 3-5 minutes on each side.
6. Top with onion or sour cream or whatever sounds tasty to you!

Recipe submitted by Carpe Diem Nutrition Intern, Katie Seaton

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