Gluten-Free Leftover Mashed Potato Pancakes
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Got lots of leftover mashed potatoes from Thanksgiving dinner? These Gluten-Free Leftover Mashed Potato Pancakes are the perfect way to use those potatoes up!
Quickly whip up these delicious cheesy leftover mashed potato pancakes for breakfast or lunch for an excellent way to make use of those leftovers! You’ll just need a few simple ingredients that you probably already have on hand such as green onions or fresh chives, cheese, flour (gluten-free if wanting to keep the recipe gluten-free), and an egg.
​We also love these Savory Sweet Potato Pancakes With Butternut Squash for another savory pancake recipe that’s fun to make when you have all the family together!
*This post was originally published on November 27, 2020 and updated on November 22, 2022 and November 17, 2023.
Mashed Potato Pancakes
Inspired by my great-grandma (my Great Leona), a food-loving woman from Missouri, I remember her making potato pancakes when I was a kid and going absolutely bananas over them!
I don’t know how she made them, so I can only hope she would approve of my potato pancakes recipe. I mean, they’re fried potatoes filled with cheddar cheese. What’s not to like? 🙂
What You’ll Love About These Leftover Mashed Potato Pancakes
- Easy. This is a very easy recipe to make! Just mix everything together and fry!
- Quick. These pancakes are ready in just 15 minutes! You probably don’t want to spend much time cooking the day after Thanksgiving.
- Reduce food waste. This is a great way to use up those leftover potatoes the day after Thanksgiving, so they don’t go to waste!
Mashed Potato Pancake Ingredients
- Mashed potatoes
- Green onions (chives or leeks will work as well)
- Shredded cheese
- Gluten-free flour
- Egg
- Olive oil
How to Make Cheesy Mashed Potato Pancakes
STEP 1 – Make the potato mixture
In a large bowl mix the mashed potatoes, green onions, cheese, flour, and egg until well combined.
STEP 2 – Fry the pancakes
Heat olive oil in a large skillet over medium heat. Meanwhile, using your hands, form mashed potato patties with the potato mixture and place each one in the skillet. Cook for approximately 5 minutes on each side or until golden brown.
What to Serve With Mashed Potato Pancakes
- A fried egg for some protein…and if you’re like me, add some maple syrup. 😉
- Add other Thanksgiving leftovers to the pancake mixture directly such as creamed spinach, stuffing, diced roasted green beans, or any fresh herbs you have on hand. Or, serve these other leftovers as a side!
- If you are not vegetarian, serve with some leftover turkey.
- Top with leftover cranberry sauce.
- My favorite is to top with a dollop of sour cream or plain yogurt!
How to Store Mashed Potato Pancakes
Fridge: If you have leftover potato cakes, allow them to cool completely and then transfer them to an airtight container. Store in the fridge for 3-4 days.
Freezer: Allow pancakes to cool completely, then lay them in a single layer on a baking sheet lined with parchment paper and freeze them for a couple of hours until solid. Transfer them into a freezer bag or freezer-safe container and use within 3 months. I like to separate each potato cake with a small piece of parchment paper so they don’t stick together.
Reheat: From the fridge, simply reheat in the microwave. From the freezer, allow the pancakes to thaw on the counter for about 15 minutes, then reheat in the microwave, in a pan, or in the oven until heated through.
Gluten-Free Leftover Mashed Potato Pancakes FAQ
Yes! To keep it gluten-free, you can use arrowroot flour, cornstarch, almond flour, or gluten-free oat flour. Otherwise, you can just use regular all-purpose flour!
Absolutely! They are soft and easy to hold with little hands! You can make little cakes just for them. 🙂
I have not tried making these Mashed Potato Pancakes without an egg before, so I’m not sure how they’d turn out. You could try making a flax egg by mixing 1 tablespoon flaxseed meal with 2.5 tablespoons water and letting it sit for 5 minutes until it forms a gel-like consistency. Then add it into the mixing bowl as you would an egg. You could also just try omitting the egg altogether and it might be fine! You can replace the cheese with a vegan cheese alternative or use nutritional yeast to achieve a cheesy flavor.
Sure! Different types of cheese should work just fine here! You can use what you have on hand. Cheeses like parmesan, pepper jack, mozzarella, and Monterey jack would all make good candidates.Â
More Holiday Recipes to Try!
​Healthy Pumpkin Tarts With Gluten-Free Pecan Crust
Crispy Oven-Roasted Green Beans With Slivered Almonds
Vegetarian Stuffed Delicata Squash With Lentils
Green Bean Bundles With Brie Cheese and Cranberry Jam
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Gluten-Free Leftover Mashed Potato Pancakes
Ingredients
- 2 cups mashed potatoes
- 2 tablespoons green onions, diced (or use chives or leeks)
- 1 cup shredded cheese
- 2 tablespoons gluten-free flour
- 1 egg
- 1 tablespoon olive oil
Instructions
- In a large bowl mix the mashed potatoes, green onions, cheese, flour, and egg until well combined.
- Heat olive oil in a large skillet over medium heat. Meanwhile, using your hands, form mashed potato patties with the potato mixture and place each one in the skillet. Cook for approximately 5 minutes on each side or until golden brown.