Have you ever tried fully loaded mashed potato pancakes? Your first time won’t be your last! Some links in this post are affiliate links that earn me a commission if you purchase through them.
My son adore mashed potatoes. They make such a great side dish for so many (Midwestern?) meals, so we may them often.
In fact, my son now makes my mashed potato recipe all by himself – sometimes without telling me he plans to! Needless to say, we end up with leftovers sometimes.
Leftover mashed potatoes are never as good as the fresh from the pot potatoes. At least they weren’t until I started turning them into these fully loaded mashed potato pancakes.
How good are they? My mashed potato not loving daughter devours them and asks for more.
Picture your favorite fully loaded baked potato, and put that into a baked potato. It has the delicious crispy bacon, the tangy cheddar cheese, and so much more.
Best of all, these take just a few minutes to make, and you don’t end up with leftovers no one wants. What are you waiting for?
How to Make Fully Loaded Mashed Potato Pancakes
Fry up your bacon, and save the grease. I don’t care what you’re making, it tastes better fried in just a little bacon grease. That goes for pancakes, eggs, these mashed potato pancakes, and so much more.
Yes, bacon grease is a saturated fat, but it’s better for you than Crisco and the like. If you’re worried, go for a mix of bacon grease and olive oil, but the flavor from the bacon grease – yum. It’s all about moderation!
Once your bacon cools, crumble it or chop into matchsticks. In a bowl, mix together the mashed potatoes, egg, bacon, cheese, flour, green onion, garlic, salt, and pepper.
The mixture should be like a thick banana bread batter – spoonable but not liquid. If it’s too thick, add an extra egg or a bit of milk or even sour cream to thin it.
Heat a fry pan or griddle to medium, and lightly grease with your leftover bacon grease. Scoop a quarter cup or so onto your hot surface and spread it gently.
Let it fry on one side for two or so minutes until browned, then flip and cook the other side. Repeat as needed for the remaining batter. You may need to add a little bacon grease after every other pancake.
Serve immediately with chopped green onion or sour cream – or both.
Scale this recipe up or down based on how much mashed potato you have remaining. While mashed potatoes don’t make good leftovers, these store well for two or so days in the fridge in a tightly sealed container and can be quickly reheated and enjoyed.
Have you ever tried loaded mashed potato pancakes?
Loaded Mashed Potato Pancakes
Ingredients
- 2 slices bacon cooked
- 2 cups mashed potatoes
- 1 egg
- 1 cup cheddar cheese shredded
- 1/2 stalk green onion
- 2 cloves garlic minced
- 1/4 cup flour
- 1/4 teaspoon pepper
Instructions
- Fry bacon, and save the grease. While bacon cooks, mince garlic.
- Once bacon cools, crumble or chop into matchsticks. In a bowl, mix together mashed potatoes, egg, bacon, cheese, flour, green onion, garlic, and pepper.2 slices bacon, 2 cups mashed potatoes, 1 egg, 1 cup cheddar cheese, 1/2 stalk green onion, 2 cloves garlic, 1/4 cup flour, 1/4 teaspoon pepper
- Fry for two minutes until golden brown, then flip and cook the other side. Repeat as needed for the remaining batter. You may need to add a little bacon grease after every other pancake.
- Serve immediately with additional chopped green onion or sour cream - or both.
Notes
- The mixture should be like a thick banana bread batter - spoonable but not liquid. If it's too thick, add an extra egg or a bit of milk or even sour cream to thin it.
- Scale this recipe up or down based on how much-mashed potato you have remaining. While mashed potatoes don't make good leftovers, these store well for two or so days in the fridge in a tightly sealed container and can be quickly reheated and enjoyed.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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When I saw this recipe, I knew I had to make it! I had leftover mashed potatoes and all ingredients on hand, so I got the prep work done and stirred this recipe up. It was delicious! Nice and crispy on the outside (just make sure your heat is on medium-high. 2 minutes on each side is just right but keep an eye on them and adjust heat as needed.)
Thanks for a great recipe.
For sure – definitely keep an eye on those. I have a few different fry pans, and they cook VERY differently even on the same heat setting on my stove. I’m so glad you made this and enjoyed them!