This Loaded Mashed Potato Pancakes Recipe is the best way to use up leftover mashed potatoes!

These leftover mashed potato cakes are next level because of all the extra ingredients that make them a hearty breakfast treat or a dinner time side dish! Instead of shredded potatoes, we use leftover mashed potatoes and make them into a super easy, cheesy recipe we know you’ll make again and again!

Loaded Mashed Potato Pancakes on a plate with garnish

Mashed Potato Pancakes Recipe


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Leftover Mashed Potato Cakes

Leftover mashed potatoes are so versatile and perfect for creating new recipes! Mashed potato pancakes come out crispy on the outside and light and fluffy on the inside! Serve them warm with sour cream, ketchup, even salsa!

Ingredients and Variations

This Mashed Potato Pancake Recipe uses simple leftover mashed potatoes, binding ingredients like eggs and flour, and savory ingredients like bacon, cheese and seasonings. Use your imagination to add other leftovers you might have on hand.

VEGGIES: Grated or cooked chopped carrots, broccoli, mushrooms or red peppers would be delicious mixed in.

MEAT: Add ground beef or turkey, shredded chicken or diced ham.

CHEESE: Try some different varieties of cheese like Monterey jack, Swiss, Gouda or Parmesan.

before mixing ingredients to make Loaded Mashed Potato Pancakes in a glass bowl

How Do You Make Potato Pancakes from Scratch?

Leftover mashed potato cakes are a super easy way to make something everyone will love!

  1. Prepare bacon, crumble and set aside in a bowl.
  2. Sauté garlic and onion, then add to bacon. Blend in remaining ingredients (except butter).
  3. Clean pan and melt butter over medium heat. Shape potato pancakes into a ball and place them in the frying pan. Flatten and fry on both sides until they are golden brown.
  4. Serve immediately.

What Goes With Potato Pancakes?

Historically, applesauce or horseradish pair well with potato pancakes, but these are loaded cheesy leftover potato pancakes so they can go with so much more! They are delicious topped with sour cream, green onions, and extra cheese.

With a big breakfast, they are perfect served alongside a salmon asparagus frittata, a spinach quiche or even egg muffins,

four Loaded Mashed Potato Pancakes on a plate with dip on top

Tips For Potato Pancake Perfection!

  • Pre-make your mashed potato pancakes and store them in the refrigerator with layers of parchment paper between each.
  • They can also be frozen the same way in a zippered bag with the date labeled on the outside. They will keep about a month. 
  • Leftovers? Reheat them in a toaster oven or under the broiler for 3 minutes on each side until they are crispy again.
  • Remember to reserve the bacon grease. When it’s cooled, pour it into a jar and keep it in the refrigerator for future use. Delicious for recipes like german potato salad.

top view of Loaded Mashed Potato Pancakes on a plate 

Other Potato Recipes To Try!

close up of Loaded Mashed Potato Pancakes stacked on a white plate with garnish and dip on top
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Loaded Mashed Potato Pancakes Recipe

These leftover mashed potato cakes are a great way to use up mashed potatoes!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Author Holly


  • 2 cups cold mashed potatoes
  • 1 cup shredded cheese such as cheddar
  • ½ cup all-purpose flour
  • 6 strips bacon
  • 1 medium onion chopped
  • 2 eggs
  • 2 tablespoons fresh basil chopped
  • 2 tablespoons fresh parsley chopped
  • 2 cloves garlic chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 tablespoon butter or margarine


  • Fry bacon until crisp. Remove and crumble into small bits. Set aside in a large bowl.
  • Pour off all but 2 tablespoons of bacon grease from the pan. Cook garlic and onion until soft. Add to the bacon bits.
  • Add remaining ingredients, except butter, to the bowl and mix (it will be sticky).
  • Clean pan, then melt 1 tablespoon butter over medium heat.
  • Scoop ¼ cup potato mixture and form into a ball. Place it in the hot pan, and flatten out until it's about ½" to ¾" thick. Fry 3 minutes on each side, until golden.
  • Keep warm until ready to serve. For best results, serve immediately while still crispy.
5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 531kcal | Carbohydrates: 41g | Protein: 18g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 156mg | Sodium: 1141mg | Potassium: 514mg | Fiber: 3g | Sugar: 3g | Vitamin A: 879IU | Vitamin C: 29mg | Calcium: 177mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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Mashed Potato Pancakes arranged on a white plate with dip and a title

Leftover Mashed Potato Cakes stacked on a white plate with writing
Loaded Mashed Potato Pancakes assembled on a plate, and shown stacked under the title


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Recipe Rating


  1. These are like what I grew up on “tater cakes”, they was just mashed potatoes, flour and eggs and salt and peper. I add cheese.

  2. Must try that soon as it is very similar to Irish potato bread which is mashed potato rolled very thin, sprinkled with flour and fried until brown

  3. I’m trying this recipe, but I’m not washing my frying pan. I’ll rinse it out. I’ll wipe it out. I’m not gonna ruin it just to try this recipe, which looks great.