These Easy Potato Pancakes use leftover mashed potatoes and shredded cheese to make a simple, gluten free dish that's perfect for the day after a holiday. Repurpose your leftovers with this simple recipe!


– 2 cups cold mashed potatoes – 2 medium eggs – 1 cup shredded cheddar cheese – 2 tbsp flour (cassava or gluten free) – 1/2 tsp kosher salt – 4 tbsp avocado oil divided

Place all the ingredients except for the avocado oil in a large bowl and stir to combine.

Heat 2 tbsp of the oil in a large cast iron skillet over medium heat. Once warmed, place roughly 1.5 tbsp of the potato mixture into the skillet.

Do this 3 more times, placing each dollop of potato mixture apart from the others.

Use a spatula to flatten the pancakes to roughly 1/4 inch. Gently remove the spatula and repeat with the other 3 pancakes.

You may need to use a knife to help loosen the spatula. Let cook for 4 minutes, then flip & cook 4 to 5 more minutes until both sides are golden brown.

Remove the pancakes & set on a paper towel or parchment paper. Repeat with remaining mixture, adding more oil to the skillet between each round of cooking. Serve warm.

Are potato pancakes the same as hash browns?

No, they are different. Hash browns are made of just potatoes while potato pancakes are typically made with egg and flour.