These air fryer potato pancakes are the perfect way to use up leftover mashed potatoes! Crispy outside, soft and cheesy inside, and perfect topped with a bit of sour cream or ranch.
Add everything but the bread crumbs to a mixing bowl and stir well to combine. Season to taste with salt, being careful not to add too much salt if the potatoes were already well seasoned.
Cover the bowl and place in the fridge for 30 minutes.
Place the Panko in a shallow bowl.
Use a large cookie scoop to scoop out the mashed potato mixture directly into the Panko. Use your fingers to sprinkle Panko over the top of the mashed potatoes and then press lightly to form a patty, flipping the patty to coat in the Panko. The Panko will keep the mixture from sticking to your hands.
Place the breaded pancakes in a greased air fryer basket. Repeat with as many potato pancakes as will fit in the basket, still leaving space between each for air to follow. You may need to work in batches, depending on the size of your air fryer.
Liberally spritz the tops of the potato pancakes with oil spray.
Air fry at 400 degrees for 5 minutes and then carefully flip the pancakes over. Spritz with more oil spray and continue cooking for 5 more minutes.
Notes
This recipe works perfectly with a container of refrigerated mashed potatoes.We prefer these potato pancakes with Panko as it adds more of a crispy exterior. Regular bread crumbs also work, but you'll have a softer texture.Dropping the scoop of potato mixture directly into the breading helps keep the mixture from sticking to your hands. Once coated in the Panko, they're easy enough to maneuver into the air fryer without making a mess. When flipping after cooking, be careful to be gentle as the pancakes aren't fully cooked and may fall apart if you're not careful.Serve hot with ranch dressing or sour cream, if desired.