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These mashed potato pancakes are the perfect way to use up leftovers!
Leftover Vegan Mashed Potato Pancakes
Full transparency: we rarely ever have leftover mashed potatoes because my family loves them THAT much. But in the event we do have some in the fridge, I love making mashed potato pancakes for breakfast with a side of fruit or vegan sausage.
Mashed potato pancakes are soft and buttery on the inside and crispy on the outside. My dream texture combination!
This recipe is incredibly simple to make and super customizable. Fortunately, they should have ample flavor already but we are going to add some special touches to make these mashed potato pancakes extra tasty.
To add a bit of a cheesy flavor, the recipe calls for some nutritional yeast. Alternatively, you could mix in a 1/2 cup of vegan cheddar shreds! We’ll also be adding in green onions. Don’t like green bits in your taters? Substitute with 1/2 teaspoon of onion powder. Add salt and pepper if necessary.
Because we need to form the potatoes into patties, they need to be a bit more sturdy. This is why the recipe calls for some flour. Every mashed potato base is going to be different, so in the event that the pancake dough becomes too dry and crumbly after adding in the flour, add a tablespoon or two of non-dairy milk to add back moisture.
Form the dough into patties. I use a 1/4 cup measuring cup to scoop out the potatoes to make sure they are all the same size. This size will yield about 8 potato pancakes. Roll the mixture into a ball, then flatten carefully. Add the pancakes to a warm, greased skillet and fry away! Each side takes about 2-3 minutes to get nice and golden brown.
I prefer to fry the pancakes in vegan butter because this results in crispier edges. But, work with what you’ve got! Your favorite cooking oil is fine.
⭐ Did you make this recipe? Please leave a comment and a star review below. Then, snap a photo and tag me on Instagram @karissasvegankitchen so I can see your delicious creation!
Leftover Mashed Potato Pancakes
- Break up the cold, leftover potatoes with a fork.
- Mix in the flour, nutritional yeast, green onions, and salt and pepper. Mash until the mixture is relatively smooth with minimal chunks.
- Roll up 1/4 cup worth of dough into a ball. Flatten into a round disc, about 1/2 inch thick. If the dough is too dry to form into a ball, add a little non-dairy milk into the mixture.
- Heat a skillet on medium heat. Add about 1-2 teaspoons of vegan butter or oil to the pan. Once the butter is hot, place the pancakes into the pan. I typically cook 2 at a time.
- Fry for 2-3 minutes, or until the bottom is golden brown. Flip the pancakes and then cook again until that side is golden brown.
- Tip: Clean out the pan after each pancake batch and add new butter. This will help prevent the butter from burning.
- Continue until all pancakes are cooked. Serve warm with your favorite toppings!