Crispy Leftover Mashed Potato Cakes
Use your leftover mashed potatoes to make these easy, crispy potato cakes. They are soft inside and golden brown outside, perfect for a quick side dish or snack.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Skillet Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups cold mashed potatoes
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup chopped chives or green onion (optional)
- 1/4 cup vegetable oil, for frying
Instructions
- Place the cold mashed potatoes in a medium bowl.
- Add the beaten egg, flour, salt, and pepper to the potatoes. If you are using cheese or chives, add them now.
- Mix the ingredients gently until just combined. Do not overmix. The mixture should hold its shape when pressed.
- Heat the vegetable oil in a large skillet over medium heat until the oil shimmers.
- Scoop about 1/4 cup of the potato mixture and form it into a patty, about 1/2 inch thick.
- Carefully place the patties into the hot oil, ensuring you do not overcrowd the pan. Work in batches if necessary.
- Cook the potato cakes for 4 to 5 minutes per side, until they are golden brown and crisp.
- Remove the cooked cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve the mashed potato cakes immediately.
Notes
- For extra crispiness, you can dredge the formed patties lightly in a small amount of flour or panko breadcrumbs before frying.
- If your mashed potatoes are very soft, chill the mixture for 15 minutes before forming the cakes.
- These cakes reheat well in an oven or air fryer to restore crispness.
Nutrition
- Serving Size: 2 cakes
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 7
- Cholesterol: 45