Transform your leftover mashed potatoes into easy, crispy potato cakes with a soft, creamy interior. This simple recipe is perfect for a quick side dish or snack.
Author:ellievance
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:8 cakes 1x
Category:Side Dish
Method:Pan Frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 cups cold leftover mashed potatoes
1 large egg, lightly beaten
1/2 cup all-purpose flour
1/2 cup shredded sharp cheddar cheese
2 tablespoons finely chopped fresh chives
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour (for dredging)
3 tablespoons vegetable oil, or as needed for frying
Instructions
In a medium bowl, combine the cold mashed potatoes, beaten egg, 1/2 cup flour, cheddar cheese, chives, garlic powder, salt, and pepper. Mix gently until just combined; do not overmix.
Place the remaining 1/4 cup of flour on a shallow plate for dredging.
Scoop about 1/3 cup of the potato mixture and form it into a patty, about 1 inch thick. Gently dredge both sides of the patty in the flour, shaking off any excess. Repeat with the remaining mixture to form 8 to 10 cakes.
Heat the vegetable oil in a large, heavy-bottomed skillet over medium heat. The oil should coat the bottom of the pan.
Carefully place the potato cakes into the hot oil, ensuring you do not overcrowd the pan. Work in batches if necessary.
Cook for 4 to 5 minutes per side, until the cakes are deep golden brown and crispy on the exterior.
Remove the cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serve the potato cakes immediately while hot. These pair well with sour cream or applesauce.
Notes
Use cold, firm mashed potatoes for the best texture; warm or loose mash will not hold its shape well.
For a ‘loaded’ flavor, add 1/4 cup cooked crumbled bacon bits to the potato mixture.
If you are planning your weekly meals, these cakes are a great component of a simple meal planning schedule.