There’s no reason leftover mashed potatoes should sit in the refrigerator when they can be transformed into these crispy Potato and Cheese Pancakes. Golden and crunchy on the outside with a creamy, cheesy center, they’re an easy way to give yesterday’s side dish a whole new life. These potato pancakes are perfect for breakfast, lunch, dinner, or even as an appetizer.
These crispy Potato and Cheese Pancakes prove that leftovers can be just as exciting as the original meal. With a golden Parmesan crust, creamy Gruyère throughout, and a simple finish of sour cream, parsley, and flaky salt, they’re an easy recipe you’ll find yourself making anytime you have mashed potatoes in the refrigerator. They’re comforting, cheesy, and always disappear fast.
Why You Will Love This Potato and Cheese Pancakes Recipe
- Great way to use leftovers. Give mashed potatoes a delicious second life.
- Perfectly crispy. Parmesan helps create a beautiful golden crust.
- Rich and cheesy. Gruyère melts into the potatoes for incredible flavor.
- Easy to make. Just mix, shape, and pan-fry.
- Versatile. Serve these potato and cheese pancakes as a side dish, appetizer, or even with eggs for breakfast.
Ingredient Substitutions
- Gruyère: Swiss, white cheddar, Fontina, or mozzarella all work well.
- Parmesan: Pecorino Romano makes a great substitute.
- Fresh parsley: Chives or dill can be used instead.
- Grated onion: Substitute ¼ teaspoon onion powder, if preferred.
- Flour: Use a gluten-free 1:1 flour blend if needed.
How to Prepare Potato and Cheese Pancakes
- In a large bowl, combine the mashed potatoes, egg, grated onion, Gruyère, Parmesan, flour, garlic powder, parsley, salt, and black pepper. Mix until well combined. If the mixture feels too soft to hold its shape, stir in another tablespoon or two of flour.
- Form the mixture into patties about ½-inch thick.
- Optionally, add to a platter and place in the freezer to set while the oil and butter are heating.
- Heat the olive oil and butter in a large nonstick or cast-iron skillet over medium heat until the butter is melted, and lightly bubbling.
- Working in batches, place the potato pancakes in the skillet without overcrowding the pan. Cook for 3 to 4 minutes per side, or until deep golden brown and crispy.
- Transfer to a paper towel-lined plate. If making multiple batches, add an additional teaspoon of olive oil, only if the skillet becomes dry.
- Garnish with fresh parsley, a light sprinkle of flaky salt, and serve warm with a generous dollop of sour cream.
How to Serve and Store
- Serve these potato and cheese pancakes topped with sour cream, apple sauce and/or fresh herbs.
- Pair with grilled chicken, steak, or pork chops.
- Top with a fried or poached egg for breakfast.
- Store leftovers in and airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or air fryer until crispy.
- Freeze cooked potato pancakes for up to 2 months. Thaw overnight before reheating.
Frequently Asked Questions
Yes. As long as they’re thick and fully cooled, they’ll work well.
The mixture is likely too wet. Add another tablespoon of flour until the patties hold together.
Yes. Shape the patties, cover, and refrigerate for up to 24 hours before frying.
Yes. Bake at 425°F (218°C) for 20 to 25 minutes, flipping halfway through. Air fry at 400°F (204°C) for 10 to 12 minutes, flipping once.
They’re delicious with sour cream, applesauce, garlic aioli, ranch dressing, or alongside eggs, bacon, sausage, grilled meats, or roasted vegetables.
More Potato Recipes to Love
Print
Potato and Cheese Pancakes
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
Description
Turn leftover mashed potatoes into crispy, golden Potato and Cheese Pancakes made with Gruyère, Parmesan, and a dollop of sour cream for the perfect side dish or appetizer.
Ingredients
- 2 cups leftover mashed potatoes
- 1 large egg
- 1 to 2 teaspoons finely grated onion
- ⅓ cup freshly grated Gruyère cheese
- ¼ cup freshly grated Parmesan cheese
- ¼ cup all-purpose flour (plus 1 to 2 tablespoons if needed)
- ½ teaspoon garlic powder
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 1/4 teaspoon salt, plus more for finishing
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- In a large bowl, combine the mashed potatoes, egg, grated onion, Gruyère, Parmesan, flour, garlic powder, parsley, salt, and black pepper. Mix until well combined. If the mixture feels too soft to hold its shape, stir in another tablespoon or two of flour.
- Form the mixture into patties about ½-inch thick.
- Optionally, add to a platter and place in the freezer to set while the oil and butter are heating.
- Heat the olive oil and butter in a large nonstick or cast-iron skillet over medium heat until the butter is melted, and lightly bubbling.
- Working in batches, place the potato pancakes in the skillet without overcrowding the pan. Cook for 3 to 4 minutes per side, or until deep golden brown and crispy.
- Transfer to a paper towel-lined plate. If making multiple batches, add an additional teaspoon of olive oil, only if the skillet becomes dry.
- Garnish with fresh parsley, a light sprinkle of flaky salt, and serve warm with a generous dollop of sour cream.
- ENJOY!
Notes
- The consistency of leftover mashed potatoes can vary. If the mixture feels too soft or sticky to shape, add flour 1 tablespoon at a time until it holds together.
- Finely grate the onion so it blends into the potato mixture, without leaving noticeable pieces.
- Use freshly grated Gruyère and Parmesan for the best flavor and melting.
- Avoid adding too much oil. One tablespoon each of olive oil and butter should be enough for a large skillet. Add only 1 teaspoon of additional oil between batches if the pan becomes dry.
- Do not overcrowd the skillet. Cook the pancakes in batches so they brown instead of steam.
- Handle the pancakes gently when flipping, as they will be soft until both sides are browned.
- Finish with fresh parsley, a light sprinkle of salt, and a dollop of sour cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Appetizer
- Method: Easy
- Cuisine: American
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.
Let’s Get Social!
Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, X, Pinterest and YouTube! Check out my LTK to find out what I’m wearing! THANK YOU!
No comment yet, add your voice below!