There’s something incredibly comforting about the sizzle and smell of potatoes frying to a golden crisp. This Crispy Potato Pancakes with Chives Recipe takes simple leftover mashed potatoes and transforms them into irresistible little pancakes that are perfect for breakfast, brunch, or anytime snack. You'll find these pancakes have that perfect crunch outside with a tender bite inside, brightened by fresh chives.

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

Honestly, this recipe quickly became one of my favorite ways to reinvent leftover mashed potatoes. It’s super quick, requires just a handful of ingredients you likely already have, and that crispiness? Once you nail that, it’s pure magic. Plus, the fresh chives add such a nice pop of color and flavor.

Simple ingredients: You don’t need fancy or complicated items—mashed potatoes, flour, an egg, and chives are all it takes.
Quick & easy: From mixing to frying, these pancakes come together in about 30 minutes, perfect for busy mornings or impromptu dinners.
Versatile flavor: The mild potato base lets the chives shine, and you can customize with spices or add-ins like cheese or herbs.
Perfectly crispy texture: The frying technique gives you that delicious golden crust that feels so satisfying with every bite.

Ingredients & Why They Work

Let’s talk about these ingredients because each one plays a specific role in making this recipe a success. You’ll want smooth mashed potatoes that aren’t too wet, flour for structure, chives for freshness, and an egg to bind it all together. Here are some quick shopping notes to keep in mind:

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: Leftover mashed potatoes work perfectly here; just make sure they’re not watery or overly buttery.
All-purpose flour: This adds body to the batter and helps the pancakes hold together while frying.
Chives: Fresh chives bring a mild onion flavor and a lovely green color; green onions can be a substitute.
Kosher salt: It seasons the potatoes evenly without being too salty.
Ground black pepper: Adds a little warmth and balances the flavors.
Egg: Acts as a binder so the mixture doesn’t fall apart while frying.
Vegetable oil: Ideal for frying because it withstands the heat without burning, helping you get that crisp golden crust.
Sour cream (optional): A classic tangy dip to serve alongside for extra creaminess.

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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 experimenting with this Crispy Potato Pancakes with Chives Recipe — it’s very forgiving and perfect for personal twists. Sometimes I add a little cheddar or smoked paprika into the mix for a kick. I encourage you to make it your own and find the flavors you like best!

Variation: Adding a handful of shredded cheese right into the batter gives a melty, rich surprise; I once made these for brunch with cheddar and a sprinkle of paprika — a huge hit!
Herb swaps: If chives aren’t your thing, try parsley, dill, or even a touch of thyme.
Gluten-free option: Use a gluten-free flour blend instead of all-purpose to accommodate dietary needs without losing that great texture.
Make it vegan: Substitute the egg with a flax egg and cook the pancakes in a neutral oil for a plant-based version.

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 Up Gently

Start by combining your mashed potatoes, flour, chopped chives, salt, pepper, and the egg in a large bowl. Use a spatula or your hands to mix gently but thoroughly — you want everything just combined, not overworked. This helps keep the pancakes tender inside.

Step 2: Shape and Flour for Crispiness

Grab about 3 to 4 tablespoons of the potato mixture with your hands and sprinkle it generously with some flour. Toss it gently back and forth between your hands to coat it well — this step is key for creating that crunchy crust. Then, flatten the ball into a patty about ½ inch thick and place it on a parchment-lined baking sheet. Repeat until all the batter is shaped.

Step 3: Fry to Golden Perfection

Heat your vegetable oil in a large skillet over medium heat. It’s important not to rush this — the oil should be hot but not smoking (about 350°F if you have a thermometer). Carefully add the potato pancakes to the skillet, but don’t overcrowd the pan. Fry each side for about 2–3 minutes until crusty and golden brown. Transfer them to a paper towel-lined plate to drain excess oil.

Step 4: Garnish and Serve

Finally, sprinkle more chopped chives over the hot pancakes and serve with a dollop of sour cream (if you like). The contrast between crispy edges and the softness inside, with that fresh oniony finish from the chives, is absolutely addictive.

Top Tip

Through my many attempts, I’ve learned a few tricks that truly make the difference in getting the crispiest, most flavorful potato pancakes. These tips can help you avoid the common pitfalls and achieve pancake perfection every time.

Dry Your Potatoes: If you’re not working with leftovers but freshly mashed potatoes, let them sit or even toss in a paper towel to remove extra moisture—too wet and the pancakes won’t crisp well.
Don’t Overcrowd the Pan: Giving each pancake enough space ensures they fry properly instead of steaming, which keeps that crunch intact.
Consistent Size: Keeping your patties roughly the same size helps them cook evenly, so no one ends up undercooked or burnt.
Good Oil Heat: Heating oil to the right temperature is crucial—you want medium heat so the pancakes brown slowly and cook through without burning.

How to Serve Crispy Potato Pancakes with Chives Recipe

crispy potato pancakes - Serving Suggestion

Garnishes

When I serve these pancakes, I love sticking with the classic: a generous sprinkle of extra fresh chives and a dollop of chilled sour cream on the side. Sometimes I’ll add a sprinkle of smoked paprika or a drizzle of hot sauce for a little zing. The garnishes should complement rather than overpower the pancakes.

Side Dishes

Pairs beautifully with eggs any style for breakfast or brunch. For a heartier meal, I serve them alongside sautéed mushrooms, a fresh green salad with vinaigrette, or crispy bacon. They’re also great with smoked salmon and a squeeze of lemon when I want a bit of elegance.

Creative Ways to Present

For special occasions, I’ve plated these as mini stacks, layering them with a dollop of crème fraîche and a bit of caviar or smoked trout. They also look adorable as bite-sized appetizers—just make smaller patties and serve with different dips for a party spread.

Make Ahead and Storage

Storing Leftovers

Leftover pancakes keep well refrigerated for up to 3 days. I store them in an airtight container lined with paper towels to soak up any extra moisture. When you’re ready to eat, reheating in a skillet helps the edges crisp back up nicely.

Freezing

I’ve frozen these pancakes successfully by flash-freezing them on a baking sheet first, then transferring to a freezer bag. That way they don’t stick together. When you want to enjoy them, thaw in the fridge overnight and re-crisp in a pan or oven.

Reheating

To revive leftovers, skip the microwave if you want that crisp texture. Instead, heat a little oil in a skillet over medium heat and fry each side until warm and crunchy. Alternatively, reheating briefly in a hot oven (400°F, 5-7 minutes) works great too.

Frequently Asked Questions:

Can I use raw potatoes instead of mashed for this Crispy Potato Pancakes with Chives Recipe?

You can use raw potatoes grated and squeezed dry, but this particular recipe is designed around leftover mashed potatoes for convenience and texture. Using raw potatoes will require some changes, like adding grated onion and adjusting cooking times.

How do I get my potato pancakes extra crispy?

Make sure to sprinkle the pancakes with flour before frying, cook them in hot oil without overcrowding the pan, and avoid flipping too often. Also, draining on paper towels after frying helps keep them crisp.

Can I make this recipe gluten-free?

Yes! Simply replace the all-purpose flour with a gluten-free flour blend. Keep an eye on the batter consistency and adjust flour quantities as needed to ensure the pancakes hold together.

What can I serve with these potato pancakes?

They pair well with sour cream, applesauce, smoked salmon, eggs, or a fresh salad. For a comforting meal, try them with crispy bacon or sautéed mushrooms, making it perfect for any time of day.

Final Thoughts

This Crispy Potato Pancakes with Chives Recipe holds a special place in my kitchen when I want something cozy but simple. It’s one of those dishes that instantly feels like a warm hug — easy to make, satisfying, and endlessly adaptable. Give it a try and I promise you’ll find plenty of reasons to make it again and again.