There’s something so comforting about golden, crispy edges paired with tender potato interiors, and that’s exactly what makes this Crispy Potato Pancakes with Chives Recipe a little kitchen celebration every time I make it. Think savory, satisfying, with just the right fresh pop from those chives—pure joy!

A stack of five golden brown patties sit in the center of a white plate on a white marbled surface. The patties have a crispy, browned texture with small green herb bits visible throughout. On top of the stack is a dollop of white sour cream, garnished with small green chives. In the blurred background, there is a white ramekin with a spoon and a wooden bowl on the right side. The scene is bright and clean with soft natural light. 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

I’ve been turning leftover mashed potatoes into these crispy delights for years, and honestly, they never disappoint. They bring out the best of mashed potatoes in a completely new way that’s both quick and crave-worthy. Your kitchen will smell amazing, and your family will ask for seconds (or thirds!).

Simple Ingredients: You probably have everything on hand already, making these pancakes a perfect no-fuss treat.
Perfect Crispy Texture: The secret to super crispy edges lies in how you handle the potato mixture and fry them just right.
Fresh Flavor Boost: Chives add a subtle oniony brightness that lifts these pancakes beyond basic.
Versatile and Comforting: Serve as a snack, side dish, or even breakfast, and everyone will smile with every bite.

Ingredients & Why They Work

This recipe hinges on simplicity and balance. The mashed potatoes are the star, providing creamy softness, while the flour and egg bind everything together to hold their shape. Chives bring a gentle fresh punch that pairs beautifully with the crispy crust you’re aiming for.

Flat lay of a small mound of smooth mashed potatoes, a small white bowl of all-purpose flour, a small white bowl filled with chopped fresh green chives, a single large whole egg with a clean shell, a small white bowl of kosher salt crystals, a small white bowl of ground black pepper, a small white bowl of clear golden vegetable oil, and a small white bowl of thick creamy sour cream, all arranged with perfect symmetry and balanced proportions 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 because they’re firm enough after chilling, making them easier to pan-fry crispy.
All-purpose flour: This helps bind the mixture and create that much-loved crispy surface.
Chives: Fresh chives lend a mild onion flavor that always brightens these pancakes.
Kosher salt & black pepper: Seasoning is key here to keep the potato filling flavorful.
Large egg: Acts as a natural glue to hold the mixture together as you shape and cook the pancakes.
Vegetable oil: Ideal for frying because it has a high smoke point and keeps the pancakes crisp without burning.

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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 love playing around with this Crispy Potato Pancakes with Chives Recipe depending on what I have on hand or the mood I'm in. You can easily make it your own by swapping chives for scallions or finely minced shallots for a slightly different flavor profile. I also toss in a pinch of smoked paprika once in a while to give it a little warmth.

Variation: One time, I stirred in a handful of shredded cheddar cheese for an extra gooey bite that impressed everyone. Give it a try if you're craving something cheesy and comforting.

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

A white plate on a white marbled surface holds four golden-brown fried cakes with a slightly crispy outside and a soft, light inside. The cake on the top has a dollop of white sour cream with small green chives sprinkled on it. A silver fork held by a woman's hand lifts a piece of this cake, showing the soft texture inside. Nearby, there is a wooden bowl with chopped green chives and a small white bowl with more sour cream. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix it all up with love

Start by combining your mashed potatoes, flour, chopped chives, salt, pepper, and that egg in a large bowl. The egg is crucial — it helps keep the pancakes from falling apart while frying. Make sure everything’s evenly mixed but don’t overwork it or your pancakes might end up dense.

Step 2: Shape the pancakes carefully

Use about 3 to 4 tablespoons of the potato mix for each pancake. Sprinkle a good amount of flour on them, then toss gently back and forth in your hands to coat evenly. This flour coating helps achieve that extra crispy crust you want. Flatten each ball into a patty and line them up on a parchment paper-lined baking sheet.

Step 3: Fry to golden perfection

Heat your vegetable oil in a skillet over medium heat — the oil should shimmer but not smoke. Fry the potato pancakes a few minutes on each side until golden brown and crispy to your liking. Transfer to a paper towel-lined plate to drain excess oil, then sprinkle with fresh chives and serve warm.

Top Tip

From cooking these Crispy Potato Pancakes with Chives Recipe many times, I’ve learned a few tricks that really help guarantee success. These tips have saved me from soggy pancakes or pancakes that fall apart, and I know they’ll do the same for you.

Dry Those Potatoes: Make sure your mashed potatoes are cold and not too wet before starting — excess moisture makes shaping tricky.
Use Enough Oil: Don’t skimp on the vegetable oil for frying; a good amount helps create that golden, crisp crust instead of oily pancakes.
Patience is Key: Let the pancakes cook undisturbed for a few minutes per side before flipping to avoid breaking.
Coat With Flour: Tossing the shaped pancakes in flour before frying really amps up the crunch and keeps them together.

How to Serve Crispy Potato Pancakes with Chives Recipe

Garnishes

I always top mine with an extra sprinkle of fresh chives—that little green burst adds both color and fresh bite. Plus, a dollop of sour cream never fails to bring the whole dish together with creamy coolness. If you like a little zest, a spoonful of applesauce on the side is also fantastic!

Side Dishes

These pancakes easily steal the show, but I enjoy pairing them with a simple mixed greens salad for freshness or alongside scrambled eggs for a hearty breakfast vibe. They’re also wonderful next to roasted veggies or a dollop of smoky baked beans for a comforting dinner.

Creative Ways to Present

For special occasions, I arrange these pancakes stacked with small smears of sour cream between layers and a sprinkle of microgreens on top. It makes a beautiful appetizer platter that's simple yet impressive. Drizzle a touch of spicy honey or drizzle of herb-infused oil for a gourmet touch!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare), I pop them into an airtight container and store them in the refrigerator. They keep well for about 2 days. Before storing, make sure they’ve cooled completely so they don’t get soggy.

Freezing

I've frozen these pancakes many times. The best way is to flash-freeze them on a baking sheet so they don’t stick together, then transfer to a freezer-safe bag. They keep beautifully for up to 2 months, which means easy crispy pancakes whenever you want.

Reheating

To keep that satisfying crunch when reheating, I find warming them in a skillet over medium heat works better than the microwave. Just a few minutes on each side and they come back to life just like fresh!

Frequently Asked Questions:

Can I use raw potatoes instead of mashed potatoes?

You technically can, but the texture and ease of shaping will be quite different. For the crispiest pancakes with minimal fuss, using leftover mashed potatoes is your best bet. Raw grated potatoes require squeezing out moisture and a slightly different binding process.

How do I make these pancakes gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend or even potato starch. Just keep an eye on the texture; you may need to adjust the amount slightly to get the right consistency.

Can I bake these instead of frying?

Yes! For a lighter version, you can bake the pancakes at 400°F (200°C) for about 20-25 minutes, flipping halfway through. They won’t get quite as crispy as frying, but baking is a great option if you want to avoid extra oil.

What’s the secret to the perfect crispiness?

The key is coating the formed pancake in flour before frying and making sure your oil is hot enough so the cake sizzles immediately on contact. Don’t overcrowd the pan and give each side enough time to brown before flipping.

Final Thoughts

Honestly, these Crispy Potato Pancakes with Chives Recipe are one of my go-to tricks for transforming simple leftovers into something spectacular, and I bet you’ll feel the same once you try them. The crisp edges, soft centers, and that hint of chive just make them endlessly satisfying. Next time you’ve got mashed potatoes waiting to be rescued, give this recipe a shot—you’ll be so glad you did.