Mashed Potato Pancakes
An excellent way to use up leftover potatoes, these mashed potato pancakes are delicious and oh-so-easy to make!
Many cultures around the world have some version of a savory potato pancake. From Jewish latkes and Korean gamma-jeon, to Swedish potatisbullar and Ukrainian deruny, potato pancakes are a simple and affordable meal.
This scrappy version of potato pancakes takes utility and affordability to the next level! Next time you have some leftover potato mash, enjoy these delicious savory mashed potato pancakes.
Why You’ll Love This Recipe
- It doesn’t get cheaper than potatoes! This recipe is both affordable, and most importantly, filling. Perfect for people on a budget!
- As well as saving money, this recipe for mashed potato pancakes can reduce your household food waste. Mashed potatoes will never go to waste in your home!
- This dish is endlessly customizeable! (is that a word?) You can use herbs and spices you have on hand, as well as adding extra veggies.
- These mashed potato pancakes are so simple, any beginner cook can easily whip these up!
How to Make This Recipe
Got some leftover mashed potatoes? Add the to a bowl, along with flour, baking powder, herbs and spices. I used garlic powder, nutritional yeast, and fresh parsley.
Combine the ingredients until you have a dough-like mixture.
Spray a pan with cooking spray or lightly brush it with oil. Heat the pan over medium heat.
To make each pancake, scoop 2 tablespoons of the potato “batter” into the pan. Depending on the size of your pan, you may make 3 or 4 pancakes at once.
Use a spatula to flatten each pancake, then fry them until the underside of the pancakes is crispy and brown. Carefully flip each one of your pancakes, and cook until the other side is browned too. Keep going until you have no more batter left!
Serve with vegan sour cream and more fresh parsley as desired.
Hack It!
- I used all-purpose wheat flour in this recipe. However, you can easily make these mashed potato pancakes gluten-free by using oat flour, chickpea flour, or an all-purpose gluten-free flour mix.
- When it comes to adding herbs in spices, let your imagination run wild! You can add smoked paprika, chilli flakes, tomato powder, lemon zest… the possibilities are practically endless!
- You can enjoy these mashed potato pancakes as part of your breakfast, but they also make a lovely simple meal on their own.
- If you have vegetables in your fridge that desperately need using, you can chop them up and add them to this dish! Ingredients like mushrooms, onions, bell peppers, or zucchini can be sautéed for a few minutes before adding. Whereas veggies like spinach or fresh herbs can be chopped up and added straight in!
- You can easily double or triple the recipe if you happen to have a huge quantity of leftover mashed potato.
Other Recipes You’ll Love
- Crispy Smashed Potatoes
- Oil Free Potato Chips
- Sweet Potato Cinnamon Rolls
- Sweet Potato Skin Nachos
- Vegan Scalloped Potatoes
For more simple and delicious vegan recipes, check out the PlantYou Cookbook! As well as featuring 140+ unique plant-based recipes, this cookbook has basic cooking and prep tips, a sample shopping list, and a guide to oil-free cooking. Additionally, each recipe is accompanied by a visual aid outlining all the ingredients. Perfect for visual learners!
If you prefer a more fluid approach to grocery shopping and cooking, try the PlantYou Planner. It’s a digital meal planner program that allows you to fully customize your menu. To reduce unnecessary waste, you can toggle the number of servings to suit the size of your household. And if that weren’t amazing enough already, the planner provides you with a tailored shopping list based on your selection! NOW AVAILABLE AS A PHONE APP!
The Recipe: Mashed Potato Pancakes
Ingredients
- 2 cups mashed potatoes
- ¼ cup all-purpose flour
- 3 tbsp nutritional yeast
- 2 tbsp fresh parsley, finely chopped
- 1 tsp garlic powder
- 1 tsp baking powder
Equipment
- Pan
Instructions
- In a bowl, combine all listed ingredients until a dough is formed.
- Heat a lightly oiled pan over medium heat. Scoop 2 tablespoons of the potato batter onto the pan for each “pancake”. I made 3 pancakes at a time.
- Flatten each pancake with a spatula, then cook until the bottom side of the pancakes is browned. Carefully flip, and cooked until the other side is crisped as well. Repeat with remaining batter.
- Enjoy with vegan sour cream and more fresh parsley as desired.
