After a big Thanksgiving feast or dinner party, you might end up with extra food on your hands. So I’m here with some inspiration for re-purposing a classic side dish (mashed potatoes) into a brand new (but just as delicious) breakfast recipe: potato pancakes made with leftover mashed potatoes!
They’re super easy to make in a skillet, deliciously savory, and taste a lot like latkes. Golden, crispy perfect and ready within 15 minutes. I love serving these for breakfast with a fried egg and sautéed veggies, but they make a tasty appetizer or dinner, too!
Potato Cakes with Leftover Mashed Potatoes
Need a leftover mash potatoes recipe idea? I’ve got you covered!
They’re super easy to make, and they taste a lot like latkes. They also make an excellent base for a post-Thanksgiving brunch. Make these breakfast mashed potato pancakes with a fried egg on top! Golden, crispy perfection.
The texture of these mashed potato cakes is perfectly creamy and rich like you’d expect from mashed potatoes, but fluffy and crispy on the outside like you’d expect from pancakes. Mmmm.
They smell and taste a lot like latkes, so they would make a great replacement for latkes if you want to serve potato pancakes as an appetizer but don’t want to deal with all the work of grating potatoes.
Or, if you’re looking for easy breakfast ideas, make these for brunch! Everything is delicious with a fried egg on top, right? Sautéed kale and mushrooms are an excellent addition, too.
Here’s what you’ll need for these potato pancakes made with mashed potatoes:
- leftover mashed potatoes
- whole wheat flour
- green onions
- olive oil (or vegetable oil)
If you’re not a green onion fan, you are welcome to leave those out and make this a 3-ingredient recipe. Also, for a gluten free variation, an all-purpose gluten free flour will work just as well as the whole wheat flour.
As always, feel free to mix up the toppings with whatever you like!
How to Make Mashed Potato Pancakes
These are as easy to make as normal pancakes!
Start by mixing together the mashed potatoes, eggs, whole wheat flour, and green onions in a large bowl until combined.
Then, in a large skillet, drizzle a little olive oil and turn to medium-high heat.
Once the skillet is hot, drop 6 mounds of the potato pancake mixture onto the skillet (a little less than 1/2 cup each).
Cook the pancakes until they are golden brown on one side (about 4 minutes). Then, flip and cook until cooked through (another 3-4 minutes).
That’s it! Serve warm, optionally topped with sautéed veggies and a fried egg (if eating for brunch/breakfast). These would also be delicious topped with sour cream and applesauce, or smoked salmon.
How long are leftover mashed potatoes good for?
Depending on how they’re made, leftover mashed potatoes should last 3-5 days if stored properly in an airtight container in the refrigerator.
If you’ve added dairy to the mashed potatoes (like sour cream or milk), they may not last quite as long as mashed potatoes without added dairy.
Can I make these gluten free?
Yes! Just replace the whole wheat flour with an all-purpose gluten free flour, then make the recipe as directed. Easy peasy!
The full mashed potato pancake recipe is at the bottom of this post. Let me know if you make them! Enjoy! 🙂
What’s your favorite way to enjoy Thanksgiving leftovers? I’m also partial to the turkey and cranberry sandwich.
Here are more tasty recipe ideas for Thanksgiving leftovers to try!
Looking for more healthy holiday recipes? Check these out:
- Leftover Turkey and Wheat Berry Salad with Cranberry Vinaigrette
- Savory Sweet Potato Casserole
- Healthy Mashed Potatoes
- Spiced Mashed Sweet Potatoes
- Savory Cranberry Stuffed Acorn Squash
- Easy Homemade Cranberry Sauce
- Vegan Cranberry Quinoa Salad
- 2 cups leftover mashed potatoes
- 2 eggs
- 1/4 cup whole wheat flour
- 2 green onions, thinly sliced (optional)
- olive oil or vegetable oil, as needed
- Mix together mashed potatoes, eggs, flour, and green onions until evenly combined.
- Heat a large nonstick skillet over medium high heat with a drizzle of oil.
- Drop batter onto the hot skillet in 6 mounds (about a scant 1/2 cup each). Cook until golden brown on the first side, about 4 minutes, then flip and cook until cooked through, another 3-4 minutes.
- Serve topped with sauteed veggies and a fried egg for breakfast or as an alternative for latkes as an appetizer.