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Golden brown and crispy air fryer potato pancakes stacked on a white plate, garnished with fresh green onions and a side of sour cream.
Emily Carter

Air Fryer Potato Pancakes

Transform leftover mashed potatoes into crispy, golden air fryer potato pancakes. This budget-friendly recipe is quick, easy, and perfect as a side dish or light meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 186
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ⅓ cups leftover mashed potatoes cold
  • 3 green onions diced (whites and greens)
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste
  • olive oil spray for air fryer

Equipment

  • 1 large mixing bowl
  • 1 Small bowl
  • 1 fork
  • 1 Air fryer
  • 1 spatula thin, for flipping

Method
 

  1. Scoop the cold leftover mashed potatoes into a large mixing bowl.
  2. Add the diced green onions, all-purpose flour, dried oregano, smoked paprika, salt, and black pepper to the bowl.
  3. In a small separate bowl, lightly beat the egg with a fork, then add it to the potato mixture.
  4. Mix all ingredients thoroughly until well combined and a cohesive mixture forms, being careful not to overmix.
  5. Divide the mixture into 8 equal portions and gently form them into patties, about 1/2 to 3/4 inch thick.
  6. Preheat your air fryer to 380°F (195°C) for 2-3 minutes if your model requires it, then lightly spray the air fryer basket with olive oil spray.
  7. Place the potato pancakes in a single layer in the air fryer basket, ensuring they are not overcrowded (cook in batches if necessary), and lightly spray the tops of the patties with olive oil spray.
  8. Cook for 5 minutes, then carefully flip the potato pancakes and cook for another 5-7 minutes, or until golden brown and crispy on both sides.
  9. Remove from the air fryer and serve immediately, optionally with sour cream or your favorite dipping sauce.

Notes

For a gluten-free version, use a gluten-free all-purpose flour blend (ensure it contains xanthan gum).
These potato pancakes are excellent for meal prep; store cooked and cooled patties in an airtight container in the fridge for up to 3-4 days, or freeze for longer storage.
Feel free to experiment with other spices like garlic powder, onion powder, or a pinch of cayenne for a different flavor profile.