Print

Mashed Potato Cakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mashed Potato Cakes turn leftover mashed potatoes into crispy, golden patties with a soft, cheesy center. They are quick to prepare and make a comforting breakfast, side dish, appetizer, or savory snack.

Ingredients

  • Mashed potatoes
  • Large egg
  • All-purpose flour
  • Shredded cheddar cheese
  • Green onions
  • Garlic powder
  • Salt
  • Black pepper
  • Vegetable oil or olive oil for frying
  • Sour cream for serving, optional
  • Fresh parsley for garnish, optional

Instructions

  1. Place the cold mashed potatoes in a large mixing bowl. Add the egg, flour, shredded cheddar cheese, sliced green onions, garlic powder, salt, and black pepper.
  2. Stir until a thick mixture forms and holds its shape. If the mashed potatoes are particularly soft, add a little more flour until the mixture is easy to handle.
  3. Scoop portions of the potato mixture and gently shape them into round patties. Flatten each patty slightly so it cooks evenly.
  4. Heat a thin layer of vegetable oil or olive oil in a large skillet over medium heat.
  5. Once the oil is hot, carefully add the potato cakes in a single layer without overcrowding the skillet.
  6. Cook for 3 to 4 minutes on the first side, until crisp and golden brown.
  7. Carefully flip each potato cake and cook for another 3 to 4 minutes, until the second side is golden and the center is heated through.
  8. Transfer the cooked potato cakes to a paper towel-lined plate to remove excess oil.
  9. Serve warm with sour cream, additional sliced green onions, or fresh parsley if desired.

Notes

  • If the potato mixture is too soft to shape, add a little extra flour until it holds together.
  • Cheddar can be replaced with mozzarella, Parmesan, Monterey Jack, or a combination of cheeses.
  • Finely chopped bell peppers, corn, peas, grated carrots, or cooked spinach can be added. Drain high-moisture vegetables thoroughly before using.
  • For an extra-crispy exterior, lightly coat the shaped potato cakes in breadcrumbs before frying.
  • Cooked crumbled bacon, diced ham, or shredded cooked chicken can be added for a heartier variation.
  • Smoked paprika, onion powder, fresh chives, or cayenne pepper can be added for extra flavor.
  • The cakes can be baked on a lightly greased baking sheet instead of pan-fried. Flip them partway through cooking for even browning.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days, separating layers with parchment paper if needed.
  • Reheat in a skillet, a 375°F (190°C) oven, or an air fryer for the crispiest results.
  • Cooked potato cakes can be frozen for 2 to 3 months. Freeze them in a single layer until firm before transferring to a freezer-safe container.
  • All-purpose flour can be replaced with cornstarch or a suitable gluten-free flour blend, adjusting the amount as needed.

Nutrition

Find it online: https://thefamilycooking.com/mashed-potato-cakes-recipe/