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Potato Patties are one of the best ways to use leftover mashed potatoes! Don’t let those go to waste! Repurpose those mashed potatoes by making these potato pancakes for breakfast the next day or with any meal to follow! Crispy on the outside and soft and delicious on the inside, these potato patties made with leftover mashed potatoes are just what you need!
Why You’ll Love This Recipe!
Doesn’t it seem like mashed potatoes are always in abundance after big meals like Thanksgiving dinner or other holiday dinners? Well, it sure is the case at my house. I have had this hack in my back pocket for years as a great way to revive sad leftovers in a new way. These delicious potato patties are crispy on the outside and soft and creamy on the inside. Serve alone with a dollop of sour cream or your choice of dipping sauce. You could also make these as a side dish to breakfast or any meal in the coming days. Don’t let those leftover mashed potatoes go to waste.
What’s great about these Potato Patties is it is a very easy recipe and uses very simple ingredients! Here is what you’ll need:
- mashed potatoes– use your cold, right from the fridge leftover mashed potatoes!
- eggs– helps bind all the ingredients together.
- all-purpose flour– helps form the patties. Depending on consistency of mashed potatoes, the amount of flour you might need could be more or less than what I needed when making mine.
- green onion– both green and white parts. Adds some good flavor!
- chives– for flavor, (optional)
- salt & black pepper– to taste (may not need if mashed potatoes are thoroughly seasoned)
- butter– for extra flavor when frying.
- oil– for frying. I like to use avocado oil.
- fresh dill– for garnish (optional)
How to Make Potato Patties (with Leftover Mashed Potatoes)
This recipe comes together in less than 30 minutes from start to finish. For this recipe you’ll need a large skillet or frying pan with high enough sides to hold about 1/2 inch of oil for frying. For full recipe details, including ingredients and measurements used, see the printable recipe card down below. Here are step-by-step directions for making crispy Potato Patties:
Make Potato Mixture
Add all your ingredients (cold mashed potatoes, 2 large eggs, flour, green onions, chives and salt +pepper) to a large bowl and mix until well combined.
With clean hands, form the mashed potato mixture into 6-8 evenly sized patties. Using a measuring cup or large cookie scoop might be helpful in getting evenly sized patties.
Pro Tip: If you see that they are not holding together, add more flour to the mixture. This is not something I can measure for you because we are all starting out with different leftover mashed potato consistencies.
Fry in Hot Oil
Next, preheat your skillet on medium-high heat and add some of the butter and oil. Once skillet is hot and ready for frying, add 4 potato cakes into the hot oil, in a single layer. Be sure not to over crowd the skillet. Fry for 3-4 minutes or until golden brown. Flip and fry the other side as well. (You may find using 2 spatulas for flipping to be helpful!)
Pro Tip: To test for seasonings, fry a small test-patty before cooking the rest. Add more salt, pepper and/or more herbs if needed.
Remove From Pan
Remove patties from the skillet and place on a few paper towels lined on a plate to absorb any extra oil. Add more butter and oil to the skillet and continue steps until all patties are fried.
Pro Tip: If you’re frying up a lot of patties and want to keep these warm in the meantime, place the fried potato cakes on a baking sheet lined with aluminum foil or parchment paper, and place in a 250-300° F oven to keep warm. No need to cover them in the oven…we want to keep them crispy!
Garnish with fresh dill or more chives, if desired. Serve with sour cream.
You can add bacon, roasted garlic, fresh or dried herbs of your choice, shallots, caramelized onions, etc. to your potato mixture before frying. The possibilities are endless!
Basically anything you would add to a loaded baked potato would be an amazing topping with these mashed potato cakes! I’m talking butter, sour cream, bacon bits, shredded cheddar cheese, salsa, sautéed veggies, more chives or fresh herbs, a dash of garlic powder, ketchup, etc.
Allow any leftovers to cool completely to room temperature. Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months! Reheat in the microwave, air fryer or in a skillet on the stove.
Potato Patties FAQ’s
If you feel like the mixture is too wet, you can mix in a little flour (1 Tbsp at a time) until it gets to a thicker consistency and will hold its shape.
Not a huge problem. Add a Tbsp of milk to the mixture to loosen the mixture to the right consistency.
Yes! I would fry them at 350° F for 10 minutes.
Yes! I haven’t personally tested bread crumbs with this recipe, but I have seen other recipes that use bread crumbs. It adds a more crispy overall texture!
More Potato Recipes to Try!
- Funeral Potatoes
- Garlic Mashed Potatoes
- Twice Baked Potatoes
- Air Fryer Baked Potatoes
- Loaded Smashed Potatoes
Turning your leftover mashed potatoes into leftover mashed potato patties is the best way to repurpose them! It’s a family favorite and our go-to breakfast side dish! The printable recipe card is below. Have a great day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Potato Patties (with Leftover Mashed Potatoes)
- 2 cups mashed potatoes leftover
- 2 large eggs beaten
- 1/2 cup flour or more depending on consistency of mashed potatoes
- 1/2 cup green onion finely diced, both green and white parts
- 2 tbsp chives fresh, finely diced, optional
- salt & black pepper to taste (may not need if mashed potatoes are thoroughly seasoned)
- 2 tbsp butter or more, for frying
- 2 tbsp oil or more, for frying
- dill fresh, chopped, for garnish
- Add all ingredients to medium bowl and mix until well combined.
- With clean hands, form mixture into 6-8 evenly sized patties. If you see that they are not holding together, add more flour to the mixture. This is not something I can measure for you because we are all starting out with different leftover mashed potato consistencies.
- Preheat your skillet on medium high heat and add some of the butter and oil. Once skillet is ready for frying, add your potato cakes. Fry for 3-4 minutes or until golden brown. Flip and fry the other side as well.*
- Remove and place on a paper towel lined plate to absorb the extra oil. Add more butter and oil to the skillet and continue steps until all patties are fried.
- Garnish with fresh dill or more chives, if desired. Serve with sour cream.