BEST Potato Pancake Recipe

PANCAKES – 2 cups mashed potatoes cold – 1 large egg – ¼ cup flour* plus 2 tablespoons all-purpose flour divided – ½ shredded cheese* I used vegan cheese, but shredded mozzarella is fine or cheddar – ½ cup onion chopped (I used red onion) – 4-6 Tablespoons oil any mild flavored oil is fine AIOLI SAUCE – 1 cup mayonnaise – 1 tablespoon fresh lemon zest from 1 large lemon – 1 tablespoon fresh chopped chive or onion – 1 clove garlic minced – ½ teaspoon Dijon mustard – salt to taste – pepper to taste


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Cook time: 0 min

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vegetarian, appetizer

prep Time

10 mins


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Looking for the BEST Potato Pancake Recipe? Crispy and creamy, these Cheesy Leftover Mashed Potato Pancakes are the most delicious way to use up those extra mashed potatoes! Perfect recipe for whenever you have any leftover mashed potatoes! So delicious!

Can you make this potato pancake recipe vegan? Yes, you can! Simply make a flax egg by whisking together 1 tablespoon ground flaxseed with 3 tablespoons of water. After you whisk it together, let it rest 5 minutes (it thickens up). Then add it to the potato cake batter.

Yield: You'll get about 6 servings from this recipe – Storage: If you're making this for meal prep, store in an airtight container for up to 2 days. – Make ahead: Make the potato cakes and the sauce ahead of time. You could make the dressing even 3 days before.


Can you freeze cooked potato cakes? Yes! As long as you let them cool completely, just place them in a flat layer in a zipped lock freezer bag or an airtight storage container. They’ll stay fine for 2-3 months. Heat before serving.


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