Transform your leftover mashed potatoes into a crispy, golden delight with Mashed Potato Cakes. This simple yet scrumptious recipe offers a delicious way to repurpose leftovers into something spectacular. Perfect as a side dish, appetizer, or even a savory breakfast option, mashed potato cakes are versatile and can be customized with a variety of add-ins and toppings. Crispy on the outside and soft on the inside, these cakes are a surefire way to please both kids and adults alike. Whether you’re looking for a creative way to use up holiday leftovers or just in the mood for a comforting potato dish, these mashed potato cakes are the perfect choice.
The first time I made Mashed Potato Cakes was out of necessity. The holiday feast was over, and the fridge was filled with containers of mashed potatoes. Not wanting to waste such a beloved side dish, I decided to experiment. To my family’s delight and my own surprise, the experiment was a resounding success. Each cake was a perfect bite of crispy, creamy potato goodness, and the addition of cheese and green onions made them irresistibly flavorful.
What started as an attempt to avoid food waste turned into a requested favorite, making its way into our regular meal rotation. It became a fun and tasty challenge to see what new flavors we could incorporate, turning leftover mashed potatoes into a canvas for culinary creativity. These mashed potato cakes not only saved leftovers from being forgotten but also brought a new tradition into our home, one that’s as much about innovation as it is about enjoyment.
Why You’ll Love Mashed Potato Cakes
- Waste-Not, Want-Not: An excellent way to use leftover mashed potatoes.
- Customizable: Easily adaptable with your favorite cheeses, herbs, and spices.
- Versatile Serving Options: Great on their own, topped with sour cream, or alongside eggs for breakfast.
- Simple and Quick: Requires just a few ingredients and minimal prep time.
Ingredients Notes For Mashed Potato Cakes
- Mashed Potatoes: The base of your cakes; best if the mashed potatoes are chilled.
- Cheese: Sharp cheddar, parmesan, or any of your favorite cheeses enhance the flavor.
- Egg: Acts as a binder to help the cakes hold their shape.
- Flour: Gives the cakes a bit more structure and aids in creating a crispy exterior.
- Seasonings: Green onions, garlic powder, and salt and pepper add depth to the cakes’ flavor.
Recipe Steps
- Combine Ingredients: In a large bowl, mix the mashed potatoes with the cheese, egg, flour, and seasonings until well combined.
- Form Cakes: Scoop the mixture and form into patties. If the mixture is too sticky, you can add a little more flour.
- Cook: Heat oil in a skillet over medium heat. Fry the cakes until they are golden brown and crispy on both sides.
- Serve: Enjoy hot, with a dollop of sour cream or your favorite dipping sauce.
Storage Options
- Refrigerate: Store any uncooked potato cakes in the fridge for up to 2 days before cooking.
- Freeze: Freeze the formed, uncooked cakes on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
Easy Steps to Make Mashed Potato Cakes
Ingredients
- Leftover mashed potatoes: 2 cups
- Egg: 1, beaten
- All-purpose flour: 1/4 cup, plus more for dusting
- Green onions: 2, finely chopped
- Shredded cheese: 1/2 cup (cheddar, parmesan, or your choice)
- Salt and pepper: to taste
- Garlic powder: 1/2 teaspoon (optional)
- Oil: for frying
Instructions
- Prepare the Mixture:
- In a large bowl, combine the leftover mashed potatoes, beaten egg, 1/4 cup of flour, chopped green onions, shredded cheese, salt, pepper, and garlic powder (if using). Mix until well combined. If the mixture feels too wet to form into patties, you can add a little more flour to help bind it.
- Form the Cakes:
- Dust your hands with a bit of flour and scoop a portion of the potato mixture. Form it into a patty about 1/2 inch thick. Repeat with the remaining mixture.
- Heat the Oil:
- Heat a thin layer of oil in a large skillet over medium heat. Ensure the oil is hot enough by dropping a small amount of the mixture into the pan; if it sizzles, it’s ready.
- Fry the Cakes:
- Carefully place the potato cakes in the hot oil. Fry for 3-4 minutes on each side or until they are golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
- Drain:
- Once the potato cakes are fried, transfer them to a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the mashed potato cakes hot, garnished with extra green onions or a dollop of sour cream, if desired.
