Crispy Mashed Potato Cakes
Introduction
Got leftover mashed potatoes? Don’t let them go to waste! These crispy mashed potato cakes are the ultimate comfort food — golden and crunchy on the outside, soft and creamy on the inside.
Quick to make and incredibly versatile, they’re perfect as a side dish, appetizer, or even breakfast with eggs. You only need a few pantry staples to whip them up.
Ingredients
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2 cups cold leftover mashed potatoes
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1 large egg, beaten
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½ cup shredded cheddar cheese (optional)
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2 tablespoons chopped green onions or chives
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¼ cup all-purpose flour (plus extra for coating)
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Salt and black pepper, to taste
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2–3 tablespoons butter or oil (for frying)
Instructions
1. Mix the Batter
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In a bowl, combine mashed potatoes, egg, cheese, green onions, and flour.
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Season with salt and pepper. The mixture should be firm enough to hold its shape; add more flour if needed.
2. Shape the Cakes
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Form mixture into small patties (about 2–3 inches wide).
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Lightly dredge each patty in flour for extra crispiness.
3. Fry Until Golden
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Heat butter or oil in a skillet over medium heat.
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Fry potato cakes for 3–4 minutes per side, until golden brown and crispy.
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Transfer to a paper towel-lined plate to drain excess oil.
Serving Suggestions
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Serve with sour cream, ranch dip, or ketchup.
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Top with poached or fried eggs for a hearty breakfast.
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Pair with salads, grilled meats, or soups for a quick meal.
Tips for Best Results
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Cold mashed potatoes work best; they hold together better.
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Add extra flour if the mixture is too wet.
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For added flavor, mix in garlic powder, paprika, or cooked bacon bits.
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Make ahead and freeze — reheat in the oven or air fryer for a quick snack.
Storage
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Refrigerate leftovers in an airtight container for up to 3 days.
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Freeze uncooked patties on a baking sheet, then store in freezer bags for up to 2 months.
Conclusion
These crispy mashed potato cakes are the easiest way to turn humble leftovers into something irresistible. Whether served as a snack, side dish, or breakfast, they’re bound to become a family favorite.