There's something deeply satisfying about biting into warm, golden edges with a tender, flavorful center—that's exactly what makes this Crispy Potato Pancakes with Chives Recipe a total winner. Whether you're looking to jazz up leftover mashed potatoes or want a comforting side dish, these pancakes deliver crispy goodness every time.

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 made these Crispy Potato Pancakes with Chives Recipe countless times, and every time I’m reminded why they're a kitchen staple. Super quick to throw together, they transform simple mashed potatoes into crisp, flavorful bites that everyone loves — including picky eaters!

Simplicity: Only a handful of ingredients needed—mostly pantry staples and leftovers.
Texture magic: Crispy on the outside, soft and comforting inside.
Flavor boost: Chives add a fresh, mild oniony kick that brightens each bite.
Versatility: A perfect snack, side dish, or appetizer that pairs with so many meals.

Ingredients & Why They Work

Every ingredient in this Crispy Potato Pancakes with Chives Recipe plays its part to create that perfect balance of flavor and texture. Here’s why I choose each one and some handy tips to get the best results.

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: Leftovers work beautifully here because they're already creamy and seasoned; fresh works too if you season well.
All-purpose Flour: Acts as the binder; adding just the right amount keeps pancakes intact without weighing them down.
Chives: Their delicate onion flavor is mild but fresh, giving these pancakes a subtle, savory lift.
Kosher Salt & Black Pepper: Essential seasonings that bring out the full flavor of the potatoes and chives.
Egg: Helps everything stick together so the pancakes hold their shape when frying.
Vegetable Oil: Perfect for frying because it gets hot enough for a crispy crust without burning quickly.
Sour Cream (Optional): Adds creamy tanginess that complements the crispy pancakes beautifully.

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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 how easy this Crispy Potato Pancakes with Chives Recipe adapts to your taste. Whether you like a little extra onion bite or want to sneak in some shredded cheese, it’s all fair game! Customize and make these your own – I always find new twists that keep this recipe exciting.

Variation: Once, I mixed in some shredded cheddar and a pinch of smoked paprika, turning these into irresistible cheesy potato cakes that were devoured in minutes.
Herbs swap: If you don’t have chives, finely chopped green onions or fresh parsley work just as well.
Gluten-free option: Use a gluten-free flour blend instead of all-purpose flour, and they still come out perfectly crispy.
Extra crispy: For even crispier pancakes, double-fry them—fry once, let drain, then fry again briefly before serving.

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: Mixing it all together

Start with warmed mashed potatoes to help the flour and egg blend smoothly. Toss in the chopped chives, salt, pepper, and egg, then gently fold in the flour. Don’t overwork it — just enough to bring everything together. This is key to keeping pancakes tender without falling apart.

Step 2: Forming your pancakes

I like to scoop about 3 tablespoons of the mixture and toss it in a small bowl of flour, then gently roll into a ball. Flatten it between your palms to form a uniform patty. This flour toss is what helps create that crunchy outside crust—a game changer! Place each patty on parchment as you go to keep the assembly organized.

Step 3: Frying to golden perfection

Heat your vegetable oil over medium heat until shimmering but not smoking. Give it a test with a pinch of pancake batter — if it sizzles right away, you're good to go. Fry each cake 2-3 minutes per side, until gorgeous gold and crisp. Transfer to a paper towel-lined plate to drain excess oil.

Top Tip

These tricks have saved me multiple times when making Crispy Potato Pancakes with Chives Recipe — helping me get that perfect crispy crust without the dreaded sogginess.

Dry Your Potatoes: If using leftover mashed potatoes, ensure they’re not overly wet—pat them dry if needed to avoid soggy pancakes.
Right Oil Temperature: Medium heat works best; too hot and they burn, too low and they absorb oil and get greasy.
Don’t Crowd the Pan: Fry in batches so each pancake has space to crisp up nicely without steaming.
Flour Tossing: Dredging the formed pancake balls in flour locks moisture in and crisps the outside beautifully.

How to Serve Crispy Potato Pancakes with Chives Recipe

Crispy Potato Pancakes - Serving Suggestion

Garnishes

I almost always sprinkle extra fresh chives on top for color and an extra pop of flavor. A dollop of sour cream alongside is my absolute favorite — it cools down the crispy edges and adds a lovely creamy contrast.

Side Dishes

Pair these pancakes with a simple green salad, sautéed vegetables, or even smoked salmon for a nice brunch twist. They also hold up well alongside grilled meats or roasted chicken for dinner.

Creative Ways to Present

For parties, I sometimes serve mini versions as finger foods with sour cream piped into a tiny dollop on top and a sprinkle of paprika. Arranging them on a wooden board with fresh herbs always makes a striking centerpiece.

Make Ahead and Storage

Storing Leftovers

Any leftover crispy potato pancakes keep well in an airtight container in the fridge for up to 3 days. For the best texture, I let them cool completely before storing.

Freezing

I've successfully frozen these pancakes by flash freezing them on a tray, then transferring into a freezer-safe bag. When you want to enjoy them later, just pop them straight into the oven to reheat from frozen.

Reheating

To keep your pancakes crisp, I recommend reheating them in a skillet or the oven rather than the microwave. A few minutes on medium heat in a pan with a little oil refreshes that golden crust beautifully.

Frequently Asked Questions:

Can I use raw potatoes instead of mashed potatoes?

This recipe works best with mashed potatoes because they’re already cooked and soft, which helps the pancakes hold together. Using raw grated potatoes is a different technique and usually requires draining excess moisture carefully before frying.

What if I don't have chives on hand?

No worries! You can substitute green onions, scallions, or even finely chopped fresh parsley. These options add similar fresh, mild flavors that complement the potatoes nicely.

How do I prevent the pancakes from falling apart in the pan?

Make sure to include the egg and enough flour in the mixture to bind everything together. Also, handle the pancakes gently when forming and flipping, and avoid overcrowding the pan to let them crisp evenly on each side.

Can I make these pancakes vegan?

To make a vegan version, you can try replacing the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoon water) and use a plant-based oil for frying. Keep in mind the texture might be slightly different, but still delicious!

Final Thoughts

These Crispy Potato Pancakes with Chives Recipe hold a special place in my kitchen for their unbeatable combination of texture, flavor, and simplicity. They’re one of those recipes that feel like a warm hug on a plate—easy enough for weeknights but special enough to impress friends. Give them a try, and I promise you'll find yourself making them over and over again!