Waking up the day after Thanksgiving to find a fridge packed with turkey, cranberry sauce, stuffing and mashed potatoes, may make the thought of the same meal two days in a row less appealing. Turning leftover mashed potatoes into potato pancakes is a creative way to use up those extra mashed potatoes. The twist on traditional latkes makes for a delicious breakfast as well as a fun and easy way of making another, yet different, meal out of leftovers.

Things You'll Need

Add the mashed potatoes, egg, flour, baking powder, nutmeg, and onion to the bowl. Stir the contents until well combined.

Add a squeeze of lemon to the mix, and season with salt and pepper to taste.

Heat the skillet over medium heat for about a minute. Increase the heat to medium-high, and add the vegetable oil. Heat the vegetable oil for another minute or so; when a drop of water sizzles in the pan, it will be hot enough.

Add about 1/4 cup of the potato mix per pancake to the pan. Flatten into a pancake shape with the spatula. Cook for one minute and check the bottom of one pancake; if it is not golden brown, continue cooking for one minute longer. Flip the pancakes and cook for one to two more minutes.

Transfer the pancakes to a plate lined with paper towels, and dab off the excess oil. Serve warm with sour cream, applesauce or both.


  • For lower caloric options, try reducing the oil in half and spraying the pan with cooking spray.