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.
