Save These Leftover Mashed Potato Patties bring new life to cold potatoes sitting in your fridge. They crisp up beautifully and turn humble leftovers into a comforting breakfast, brunch, or snack that feels both cozy and just a tiny bit indulgent.
Every year after Thanksgiving, I make these with my kids. They cheer when they see “the potato pancakes” coming together: there is nothing quite like crispy, cheesy patties with a golden crust.
Ingredients
- Cold mashed potatoes: These are the star so use whatever leftover mashed potatoes you have and make sure they are cold and firm for easier shaping
- Shredded cheddar cheese: Melts inside the patties and brings sharp flavor Pick a good melting cheese for gooey results
- Green onions: Bring a burst of freshness and color Choose vibrant stalks with crisp green tops
- Cooked bacon bits: Add savory crunch and smokiness You can skip for a vegetarian version
- Large egg: Helps bind everything together and gives the patties structure
- All-purpose flour: Thickens the mix just enough and helps patties keep their shape Use fresh flour to avoid clumping
- Garlic powder: Infuses mellow garlicky flavor throughout the patties Use fresh garlic powder for the best taste
- Salt: Brings all the flavors forward Taste your potatoes first and skip or reduce if needed
- Black pepper: Layers in a hint of heat and earthiness Go for freshly cracked for punchier flavor
- Breadcrumbs: Create a crispy outside Panko gives big crunch but classic work too Use fresh if you can
- Unsalted butter and vegetable oil: Butter gives flavor and a golden crust while oil raises the smoke point so the patties do not burn
Instructions
- Prepare the Patty Mixture:
- Combine cold mashed potatoes, cheddar cheese, green onions, bacon, egg, flour, garlic powder, salt, and pepper in a large bowl. Mix together until thoroughly combined using your hands or a sturdy spoon so everything is evenly distributed.
- Shape the Patties:
- Divide the mixture into eight even portions. Shape each one into a puck about three-fourths of an inch thick. Gently press so the patties hold together but are not tough.
- Coat in Breadcrumbs:
- Spread breadcrumbs on a plate. Press both sides of each patty gently into the breadcrumbs so each gets a good coating for maximum crispiness.
- Heat the Pan:
- Place a large nonstick skillet on medium heat. Add the butter and oil. To test readiness, flick a crumb into the pan. It should sizzle gently.
- Fry Until Golden:
- Place patties into the hot pan without crowding. Cook for three to four minutes per side. Flip once the underside is deeply golden brown and crispy. Fry in batches if needed, adding more oil and butter as necessary.
- Drain and Serve:
- Transfer patties to a paper towel lined plate to blot extra oil. Serve hot with your favorite toppings like sour cream, chives, or a zesty breakfast sauce.
Save My favorite part about these patties is how they become a blank canvas for whatever add-ins are on hand. All it takes is a leftover tub of potatoes and the breakfast table turns festive. Sometimes my daughter will sneak her favorite cheese into her batch just for a fun surprise.
Storage Tips
Once cooled, store leftover patties in an airtight container in the fridge. They stay crisp for about two days. To reheat, place in a dry skillet over low heat for a few minutes per side or pop in the oven at three hundred fifty degrees until warmed through. Microwaving works in a pinch but makes the crust a little soft.
Ingredient Substitutions
Swap cheddar for any good melting cheese like mozzarella, fontina, or even a spicy pepperjack. You can toss in cooked corn, shredded zucchini, chopped herbs, or swap bacon for smoked salmon. For a gluten free version use gluten free flour and breadcrumbs.
Serving Suggestions
Pile patties on a large platter for a brunch buffet. Add poached or fried eggs on top. Serve with a dollop of Greek yogurt or a drizzle of hot honey. For a heartier meal add smoked salmon and chives on the side.
Cultural Spin
Potato patties show up in so many food cultures whether you call them Irish boxty, Polish placki, or Jewish latkes. My grandmother always served hers as a holiday breakfast with slices of apple and tangy sour cream.
Seasonal Adaptations
Stir in leftover roasted veggies like Brussels sprouts or carrots for extra nutrients. Brighten the mix with fresh parsley or dill in the spring. During fall top with cranberry relish for a leftover Thanksgiving twist.
Save If you freeze a batch, lay the uncooked patties between layers of parchment paper in a zip-top bag. To cook, just pop the frozen patties into a skillet with a little extra oil and fry over low heat until crisp on both sides and hot in the center. This trick has saved many busy mornings in my house.
Recipe FAQs
- → How do I achieve crispy patties?
Coat each patty in breadcrumbs and fry in a combination of butter and oil over medium heat. Avoid overcrowding the pan.
- → Can I substitute cheddar cheese?
Yes, swap with mozzarella, Swiss, or your preferred cheese for a different flavor profile.
- → Is this dish gluten-free?
Use gluten-free flour and breadcrumbs to easily make the patties gluten-free.
- → What topping options work well?
Try sour cream, chives, breakfast sauces, poached eggs, or smoked salmon for extra richness.
- → How can I make this vegetarian?
Simply omit the bacon bits from the mixture for a vegetarian-friendly option.
- → Can I prepare these ahead of time?
Shape the patties in advance and refrigerate. Fry just before serving for best texture and taste.