Serve these pancakes as an appetizer alongside Bacon Wrapped Smokies, Spinach Puffs, and Queso Blanco.
Mashed Potato Pancakes
We love pancakes, but have you ever tried Potato Pancakes? Potato pancakes are such a delicious way to use up leftover mashed potatoes. They have fluffy centers, golden edges, and a little cheese for extra flavor. They’re great as a side dish instead of mashed potatoes or baked potatoes – but I also love them for breakfast instead of making hash browns. We’ve always loved mashed potatoes and rarely have leftovers, but with this recipe we are sure to try and have some saved so we can make these mashed potato pancakes the next morning.
How to Make Potato Pancakes
I prefer using mashed potatoes without garlic – but if that’s all you have they’ll work too.
Tips + Storing Info
I like to serve these with the same toppings as baked potatoes, which includes:
sour cream green onion bacon bits and more cheese!
To FREEZE, wrap tightly in aluminum foil and place in a freezer-safe Ziploc bag. Place in freezer and store there for up to 3 months. Look at the notes above on how to reheat the pancakes if frozen. REHEAT in the oven. To do that, preheat oven to 350 (or 400 for frozen potato pancakes). Place a baking rack on a baking sheet, arrange on top and bake for about 5 minutes (10 minutes for frozen potato pancakes).
For more pancake recipes:
Fluffy Buttermilk Pancakes Yogurt Pancakes Blueberry Pancakes Banana Pancakes German Pancakes
