Name: Crispy Bacon & Cheddar Mashed Potato Pancakes
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups leftover mashed potatoes (about 500g); 1/2 cup bacon bits; 1/2 cup shredded cheddar cheese; 2 green onions, thinly sliced; 1/4 cup all-purpose flour; 1 large egg; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 1/4 teaspoon salt; 2 tablespoons vegetable oil or butter (for frying); Sour cream, for serving (optional); Extra green onions, for garnish

Crispy Bacon & Cheddar Mashed Potato Pancakes

Peter

Turn your leftover mashed potatoes and bacon bits into irresistible crispy potato pancakes! This recipe transforms humble leftovers into golden, cheesy cakes with a crisp exterior and creamy, savory center. The bacon bits add smoky flavor, while cheddar and green onions bring a pop of color and sharpness. These pancakes are perfect for brunch, a quick dinner, or a fun appetizer—especially when topped with a dollop of sour cream and a sprinkle of fresh green onions. They’re easy to make, family-friendly, and a delicious way to give new life to your leftovers.

Ingredients

Instructions

In a large bowl, combine leftover mashed potatoes, bacon bits, shredded cheddar, green onions, flour, egg, garlic powder, black pepper, and salt. Mix until well combined.
Scoop about 1/4 cup of the mixture and shape into a patty. Repeat with the remaining mixture to make 8 pancakes.
Heat the vegetable oil or butter in a large nonstick skillet over medium heat.
Add the potato pancakes in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and crispy.
Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
Serve warm, topped with sour cream and extra green onions if desired.