Mashed potato cakes are a fantastic way to use leftover mashed potatoes, turning them into a crispy, golden side dish or snack. These cakes are simple to make, yet packed with flavor and texture. With a soft, fluffy interior and a perfectly crisp exterior, they’re the ideal comfort food. You can add various ingredients like cheese, herbs, or even bacon to elevate them, making them a versatile dish that can complement breakfast, lunch, or dinner.
Ingredients:
- 2 cups mashed potatoes (leftover or freshly made)
- 1 large egg
- 1/2 cup all-purpose flour
- 1/2 cup shredded cheddar cheese
- 2 tablespoons green onions, chopped
- Salt and pepper to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 cup breadcrumbs (optional for extra crunch)
- 2–3 tablespoons vegetable oil or butter for frying
Instructions:
- Prepare the mixture: In a large mixing bowl, combine the mashed potatoes, egg, flour, cheddar cheese, green onions, salt, pepper, and garlic powder. Mix until well incorporated. The mixture should be firm enough to hold its shape. If it’s too soft, add a little more flour.
- Shape the cakes: Divide the potato mixture into equal portions, about the size of a golf ball. Flatten each portion into a patty about 1/2-inch thick. If desired, lightly coat each patty with breadcrumbs for extra crunch.
- Fry the cakes: Heat the oil or butter in a large skillet over medium heat. Once hot, add the potato cakes in batches, making sure not to overcrowd the pan. Fry for 3–4 minutes per side, or until golden brown and crispy on the outside.
- Drain and serve: Remove the cakes from the pan and drain them on a paper towel-lined plate. Serve hot with sour cream, ketchup, or your favorite dipping sauce.
These mashed potato cakes are a great way to repurpose leftovers and create a deliciously crispy treat everyone will enjoy!
