Potato Cakes Recipe

The best way to use up leftover mashed potatoes for breakfast or side dish! Easy, cheesy, fried mashed potato cakes ready in under 30 minutes.

One of our favorite side dishes is creamy mashed potatoes. Sometimes we make them with brown butter. Sometimes with spinach (just trust me on this one). And other times we switch up the flavor with sweet potatoes.

There was a day when we never had leftover mashed potatoes. The kids devoured them all in one sitting. But now that the kids are older and not necessarily around as much, I find myself with leftover mashed potatoes.

Easy Mashed Potato Cakes

The best way to use up leftover mashed potatoes! Easy, cheesy, fried mashed potato cakes ready in under 30 minutes.

Prep: 10min

Serving Size: 1 serving

Nutrition Facts: calories 229 kcal, Carbohydrate 11 g, Protein 7 g, Fat 18 g, Saturated Fat 13 g, Cholesterol 75 mg, Sodium 102 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 3 cups mashed potatoes
• 3 large eggs
• 1 cup shredded cheddar cheese
• 1-2 cups all purpose flour
• vegetable oil
• ranch seasoning
• garlic
• chopped bacon
• ham
• onions
• diced vegetables
• sour cream
• green onions ((chopped))

Instruction:

1. Place your mashed potatoes, eggs, cheese, and one cup of flour into a large bowl.
2. Stir until WELL combined.
3. Gradually add up to one more cup of flour until the potato mixture become s thick enough to hold their shape on the griddle.
4. Heat a large skillet with about 1/4″ oil in the bottom over medium high heat.
5. Once the oil is hot, drop the batter by 3/4 cup full (or smaller if you’d like) into the oil. Use a spoon to spread slightly into a round “pancake”.
6. Cook until the pancake is golden brown on one side. Then flip and continue to cook until the patty is golden brown on the second side and cooked through.
7. Place a wire rack on a baking sheet. As you remove the potato cakes, place them on the wire rack so any extra oil drips down and they don’t get soggy.
8. Top with sour cream and green onions.
9. Serve immediately.

Mashed Potato Cakes Recipe

Take your leftover mashed potato and make this crispy yet fluffy potato cakes recipe. They’ll simply melt in your mouth!

Prep: 10min

Total: 20min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 255 kcal, servingSize 1 serving

Ingredients:

• 2 cups cold leftover mashed potatoes
• 1 whole egg
• 1/4 cup flour (all-purpose or self-rising)
• 2 tbsp finely diced onions (optional)

Instruction:

1. Mix the egg into the mashed potatoes with a fork until well blended. Add the flour and onions (if using onions) and mix well. The mixture will be very stiff.
2. Pour approximately 2 tablespoons of oil into a cast-iron skillet and heat over medium heat.
3. Scoop out heaping tablespoons of mixture into the hot oil. Dip the back of a spoon into the oil and then the mashed potato mixture to flatten to about a 1/4-inch thick. By dipping the back of the spoon into the oil, the spoon will not stick to the potatoes, making flattening them much easier.
4. Fry until golden brown and then flip and continue to brown the potato patty on the other side.
5. Remove to a paper towel-lined plate to serve.

How to Make the Best Mashed Potato Cakes from Scratch