Name: Crispy Potato Pancakes with Chives Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups mashed potatoes; 3/4 cup all-purpose flour (plus more for tossing); 1/4 cup chopped chives (or green onion, plus more for topping); 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 large egg; 1 cup vegetable oil (for frying); Sour cream (optional, for serving)

There’s something irresistibly comforting about these golden, crispy little rounds. This Crispy Potato Pancakes with Chives Recipe turns your leftover mashed potatoes into a deliciously crunchy treat that’s ready in no time—and perfect for any meal of the day.

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

I’ve made crispy potato pancakes countless times, and it’s always a crowd-pleaser in my house. What makes this recipe stand out is its simplicity and the fresh burst from the chives that complement the crispy exterior and soft inside perfectly.

Simple ingredients: You likely already have everything on hand, turning leftovers into something magical.
Crispy and tender combo: The outside gets beautifully golden while the inside stays soft and flavorful.
Customizable with ease: Adding chives or green onions brings freshness, but you can switch it up any way you like.
Great for any meal: Whether for breakfast, lunch, or a snack—they’re always a hit and so satisfying.

Ingredients & Why They Work

Each ingredient in this Crispy Potato Pancakes with Chives Recipe plays a special role, balancing texture and flavor while keeping things straightforward. Here’s what you’re working with and why it’s a winning combo.

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 is the secret shortcut; the starch helps bind everything together perfectly.
All-purpose flour: Just enough to help hold the patties without making them dense or doughy.
Chopped chives or green onion: Adds a fresh, slightly sharp bite that brings the pancakes to life.
Kosher salt and ground black pepper: Basic seasoning to enhance all the flavors naturally.
Large egg: A key binder that helps the pancakes hold their shape as they cook.
Vegetable oil: For frying—go for a neutral oil that can handle medium heat without burning.
Sour cream: Optional, but it adds a creamy tangy contrast that pairs perfectly with the crispy pancakes.

📝

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

What I really enjoy about this Crispy Potato Pancakes with Chives Recipe is how easy it is to tweak for your own taste or what you have in the fridge. I often add a pinch of smoked paprika or swap in scallions for the chives depending on the day.

Variation: I once added a small handful of shredded cheese right into the mix—it melted beautifully, making the pancakes even more indulgent and flavorful.
Dietary swap: To make these gluten-free, replace the all-purpose flour with a gluten-free flour blend, and you’ll hardly notice the difference.
Seasonal tweak: Toss in some finely grated zucchini or carrot with your potatoes for an extra veggie boost that’s still super crispy.

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 and season the potato base

Start by combining your mashed potatoes, flour, chopped chives (or green onions), salt, pepper, and the egg in a big mixing bowl. I like to use almost room temperature mashed potatoes—it makes the mix easier to handle. Stir everything gently so you don’t overwork the potatoes; that keeps the pancakes tender inside.

Step 2: Shape and prep your potato patties

Grab about 3 to 4 tablespoons of the mixture and sprinkle some flour on your hands to stop sticking. Toss the potato mix between your hands to form a soft ball, then gently flatten it into a round patty. Place each patty on a parchment-lined baking sheet so they’re ready to fry. This prep helps keep your cooking station neat and your pancakes even-sized.

Step 3: Fry to golden perfection

Heat the vegetable oil in a skillet over medium heat—too hot, and the outside burns before the inside cooks; too cool, and you lose that satisfying crisp. Once shimmering, carefully arrange your potato pancakes in the pan, giving them room so they don’t steam. Fry each side for about 2-3 minutes or until you see a beautiful golden crust. Then, transfer them to a paper towel-lined plate to soak up any excess oil.

Step 4: Serve with fresh chives and sour cream

Just before serving, sprinkle more chopped chives on top—this step adds brightness and pops of color. If you like, dollop each pancake with a spoonful of sour cream for that creamy contrast that just feels like coming home.

Top Tip

After making this Crispy Potato Pancakes with Chives Recipe a bunch of times, I’ve learned that the key to getting that perfect crunch while keeping the inside soft lies in drying the potato mixture properly and frying at the right temperature.

Dry your mixture: If your mashed potatoes are very wet, squeeze out extra moisture with a clean kitchen towel or paper towels before mixing—this helps prevent soggy pancakes.
Watch your oil temperature: Medium heat is your best friend here—use your nose and eyes; the oil should shimmer but not smoke.
Don’t overcrowd the pan: Give each pancake space so it cooks evenly and crisps on all sides rather than steaming.
Use a neutral oil: Vegetable oil or canola oil work great because they don’t overpower the delicate potato flavor.

How to Serve Crispy Potato Pancakes with Chives Recipe

crispy potato pancakes - Serving Suggestion

Garnishes

I almost always top these pancakes with extra freshly chopped chives—it makes them look beautiful and tastes fantastic. A dollop of sour cream is classic, but you could also try crème fraîche or even a little bit of tangy Greek yogurt for a lighter touch. Sometimes I sprinkle smoked paprika for a smoky finish.

Side Dishes

One of my favorite ways to enjoy crispy potato pancakes is alongside a simple green salad dressed with lemon and olive oil, or with sautéed mushrooms for an earthy contrast. They also go wonderfully with smoked salmon and a squeeze of lemon for a fancier brunch.

Creative Ways to Present

For special occasions, I like to stack these potato pancakes like mini towers, layering a bit of smoked salmon or herbed cream cheese between them, then topped with caviar or finely diced radishes. It turns a humble recipe into something elegant and eye-catching for guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover potato pancakes in an airtight container in the fridge for up to 3 days. When stacking them, I like to separate layers with parchment paper to keep them from sticking together.

Freezing

Freezing works beautifully with this recipe! After frying, let the pancakes cool completely, then freeze on a tray until solid before transferring them to a freezer-safe bag. That way, you can reheat only what you need later.

Reheating

To keep that crispy exterior when reheating, pop the pancakes in a hot oven or toaster oven at 375°F (190°C) for 10–15 minutes instead of microwaving. If you’re short on time, a quick pan-fry also does the trick.

Frequently Asked Questions:

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

This Crispy Potato Pancakes with Chives Recipe relies on leftover mashed potatoes for its creamy inside and simple mixing process. Using raw potatoes would require grating and extra steps to remove excess moisture, which makes for a different recipe altogether. Stick to mashed potatoes here for best results.

How do I prevent my potato pancakes from falling apart?

Make sure there’s enough flour in the mix as a binder and that you include the egg which helps hold everything together. Also, avoid over-handling the mixture to keep the texture intact. Frying on moderate heat helps them hold shape without burning.

What’s the best oil for frying these pancakes?

I recommend vegetable oil or canola oil because they have a high smoke point and neutral flavor. Olive oil tends to burn too quickly at medium-high heat, which can give your pancakes a bitter taste.

Can I make this recipe vegan?

To make vegan crispy potato pancakes, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit to thicken). Make sure the mashed potatoes are dairy-free, and you’re good to go!

Final Thoughts

This Crispy Potato Pancakes with Chives Recipe is one of those comforting dishes you’ll come back to again and again. I love that it transforms humble leftovers into a crispy, flavorful snack or meal that feels both indulgent and homey. Give it a try—you’ll find it’s easier than you think, and that little bit of crispy, chive-kissed potato magic is pure joy on a plate.