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Crispy Mashed Potato Pancakes Easy Homemade Recipe with Green Onions

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These crispy mashed potato pancakes with green onions deliver a perfect crunch combined with creamy potato goodness, making them a quick and easy comfort food ideal for any occasion.

Ingredients

Scale
  • 2 cups (450g) mashed potatoes, preferably leftover or chilled
  • 3–4 green onions/scallions, finely chopped
  • 1/4 cup (30g) all-purpose flour
  • 1 large egg, room temperature
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon garlic powder (optional)
  • 3–4 tablespoons vegetable oil or clarified butter for frying

Instructions

  1. If using fresh potatoes, boil about 3 medium potatoes (450g) until tender, then mash until smooth but not watery. Let cool completely (about 30 minutes).
  2. In a large bowl, combine 2 cups (450g) mashed potatoes with 3-4 finely chopped green onions. Add 1/4 cup (30g) all-purpose flour, 1 large egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optionally 1/4 teaspoon garlic powder. Stir gently until fully combined without overmixing.
  3. Scoop about 1/4 cup (60ml) of the mixture per pancake. Shape into 3-inch (7.5 cm) rounds, flattening slightly to about 1/2 inch (1.3 cm) thick. Place on a tray or plate.
  4. Heat 3-4 tablespoons of vegetable oil or clarified butter in a large non-stick or cast iron skillet over medium heat until hot but not smoking (about 3 minutes).
  5. Place pancakes in the skillet without crowding. Cook for 3-4 minutes on the first side until deep golden-brown crust forms. Flip gently and cook another 3 minutes until both sides are crispy and cooked through.
  6. Transfer cooked pancakes to a cooling rack or paper towels to drain excess oil. Serve immediately while warm.

Notes

Use cold mashed potatoes for best crispiness. Avoid overmixing the batter to prevent gummy texture. If pancakes fall apart, add more flour or an extra egg. Preheat the pan well and use enough oil. Flip pancakes gently and only when edges look set and bottom is golden. For gluten-free, substitute flour with almond or gluten-free flour blend. For vegan, replace egg with flax egg and use oil instead of butter.

Nutrition

Keywords: mashed potato pancakes, crispy potato pancakes, green onions, easy potato recipe, leftover mashed potatoes, comfort food, brunch recipe

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