There’s something so comforting about a golden, crispy fritter sizzling in the pan, isn’t there? This Crispy Potato Pancakes with Chives Recipe takes simple mashed potatoes to the next level—transforming leftovers into a mouthwatering treat with a fresh herby kick.

A stack of five golden brown fried patties is placed in the center of a white plate on a white marbled surface. Each patty is round and slightly crispy on the edges, with a textured surface showing hints of herbs and spices. On the top patty, there is a dollop of white sour cream garnished with small pieces of green herbs. The stack is tall and slightly leaning, capturing the warm and crispy texture of the patties. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Potato Pancakes with Chives Recipe
Top Tip
How to Serve Crispy Potato Pancakes with Chives Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Potato Pancakes with Chives Recipe

Why You'll Love This Recipe

Honestly, these crispy potato pancakes hold a special place in my kitchen. Whenever I have leftover mashed potatoes, this recipe feels like a little magic trick that turns plain sides into crispy, buttery blessings everyone fights over.

Easy to Make: You only need a handful of ingredients likely already sitting in your pantry and fridge.
Amazing Texture: Crispy on the outside, soft and flavorful inside—just how potato pancakes should be.
Customizable: Chives add a fresh bite, but you can tweak the herbs or spices to suit your mood or season.
Great for Leftovers: Instead of reheating plain mash, you get to enjoy a whole new dish, which makes mealtime exciting again.

Ingredients & Why They Work

Each ingredient here plays a meaningful role in balancing flavor and texture. The chives bring a light oniony freshness that cuts through the richness, while the flour and egg help create those irresistible crispy edges that hold everything together.

Flat lay of a small mound of creamy mashed potatoes, a small white ceramic bowl filled with all-purpose flour, a few vibrant green chopped chives scattered neatly next to a small white ceramic bowl holding extra chopped chives, one large whole brown egg with a clean shell, a small white ceramic bowl containing kosher salt, a small white ceramic bowl with ground black pepper, and a small white ceramic bowl filled with golden vegetable oil placed in perfect symmetry, all arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mashed potatoes: Using leftover mashed potatoes works perfectly—it’s like a blank canvas full of comforting creaminess.
All-purpose flour: Just enough flour to bind while keeping the texture soft; tossing the formed cakes in flour ensures a crisp exterior.
Chives (or green onions): I love how chives brighten the flavor, adding that subtle, fresh pop that pairs beautifully with potatoes.
Kosher salt: Enhances the overall flavor without overpowering.
Ground black pepper: Adds a bit of warmth and depth to each bite.
Egg: The binding agent to hold your pancakes together without falling apart during frying.
Vegetable oil: Perfect frying medium for a crisp outside without burning.
Sour cream (optional): The classic cool, tangy dip that elevates the whole experience.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to mix things up depending on the season or what’s in my garden. The basic Crispy Potato Pancakes with Chives Recipe is such a wonderful base that you can’t really go wrong, but adding little personal touches makes it even better.

Variation: Sometimes I swap chives for fresh dill or parsley, which gives the pancakes an herbaceous twist that’s equally delicious and refreshing.

Step-by-Step: How I Make Crispy Potato Pancakes with Chives Recipe

The image shows a white plate with four golden brown patties stacked on top of each other. The top patty is covered with a thick dollop of white creamy sauce, some of which is dripping down the sides. A fork with a piece of the patty is held by a woman's hand, breaking it apart to reveal a soft inside. Small green chopped herbs are sprinkled on the patties and the plate for color. The plate is set on a white marbled surface with a wooden bowl of green herbs and a white bowl of more white sauce nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Everything Gently but Thoroughly

Start by combining your mashed potatoes, flour, chopped chives, salt, pepper, and the egg in a large bowl. I find it’s best to fold everything gently so the mixture stays light but cohesive. Overmixing can lead to denser pancakes, which I try to avoid—keep it tender!

Step 2: Shape Your Pancakes With a Dusting of Flour

Grab about 3-4 tablespoons of your potato mixture. Sprinkle plenty of flour on your hands and toss the potato ball around gently. Then, flatten it into a patty and place it on a parchment-lined baking sheet. This flour helps you form neat cakes and encourages beautiful crispness in the pan.

Step 3: Fry to Perfection

Heat your vegetable oil in a wide skillet over medium heat. Once it’s shimmering (but not smoking!), add your patties carefully. Fry each side for about 2 minutes or until golden brown and crispy. Timing can vary a bit depending on your stove, so keep an eye on the color rather than the clock.

Step 4: Drain and Garnish

After frying, transfer your potato pancakes to a paper towel-lined plate to soak up any excess oil. Then sprinkle with extra chopped chives for a fresh burst of color and flavor. Serve warm with a dollop of sour cream on the side for the perfect finishing touch.

Top Tip

After making this recipe dozens of times, I’ve learned that a few simple tweaks make all the difference in getting perfectly crispy pancakes every time.

Don’t Skip the Flour Toss: Tossing your potato mixture balls in extra flour before frying is a game-changer for crispiness.
Oil Temperature Matters: If the oil isn’t hot enough, the pancakes will absorb oil and get soggy—if too hot, they burn before cooking through. Look for shimmering oil with slight ripples.
Use a Flat Spatula: This helps flip the pancakes gently without breaking them apart.
Drain Properly: Patting the pancakes on paper towels immediately helps keep them crisp instead of oily.

How to Serve Crispy Potato Pancakes with Chives Recipe

Garnishes

I usually stick with freshly chopped chives sprinkled right after frying—it keeps that vibrant green color and fresh oniony pop. A dollop of sour cream is classic and creamy, but sometimes I add a spoonful of applesauce for a sweet contrast, especially at brunch.

Side Dishes

These pancakes pair wonderfully with eggs for breakfast or alongside a crisp green salad for a light lunch. I've even served them as a side with roasted meats or stews—they soak up sauces beautifully and add a satisfying crunch.

Creative Ways to Present

Once, for a festive dinner, I stacked mini pancakes like little towers and topped them with smoked salmon and a touch of crème fraîche—a savory twist that wowed my guests. They also make adorable appetizers when served with various dips on a grazing platter.

Make Ahead and Storage

Storing Leftovers

I store any leftover crispy potato pancakes in an airtight container in the fridge for up to three days. To keep their texture, I always reheat them in a skillet rather than the microwave—it brings back that crispiness without making them rubbery.

Freezing

Freezing works surprisingly well! After cooking, I let the pancakes cool completely, then layer them between sheets of parchment paper in a freezer-safe container. When ready to eat, I reheat them straight from frozen in a hot skillet until warmed through and crispy again.

Reheating

I avoid the microwave because it can make them soggy. Instead, a quick pan-fry in a bit of oil over medium heat crisps the exterior back up nicely. If you’re in a hurry, a toaster oven works well, too—just keep an eye so they don't dry out.

Frequently Asked Questions:

Can I use raw grated potatoes instead of mashed potatoes for this recipe?

While traditional potato pancakes often use raw grated potatoes, this specific Crispy Potato Pancakes with Chives Recipe is designed for mashed potatoes. Using mashed potatoes gives a fluffier, softer texture inside and helps bind easily with minimal flour and egg.

What’s the best way to avoid potato pancakes getting soggy?

To keep your potato pancakes crispy, make sure your frying oil is hot enough before adding the pancakes, don’t overcrowd your pan, and drain them well on paper towels right after frying. Tossing the potato balls with flour before frying also helps form a crisp crust.

Can I make these potato pancakes vegan or gluten-free?

You can swap the egg for a flax or chia seed 'egg' to make the recipe vegan-friendly. For gluten-free, replace the all-purpose flour with a gluten-free flour blend or a bit of potato starch. Keep in mind that these swaps might slightly alter the texture, so adjust as needed.

How do I store and reheat leftover potato pancakes?

Store leftover potato pancakes in an airtight container in the fridge for up to three days. Reheat them in a skillet over medium heat to retain crispiness, or use a toaster oven. Avoid microwaving if you want to keep that perfect crunch.

Final Thoughts

This Crispy Potato Pancakes with Chives Recipe is truly one of those heartwarming dishes that feels both nostalgic and fresh. I’m always amazed at how the simple act of frying transforms leftover mashed potatoes into something crispy, golden, and utterly delicious. Next time you want to take mashed potatoes up a notch, give this recipe a try—you’ll be glad you did, and your friends and family will thank you for it!