Hey y'all! Got a bowl of leftover mashed potatoes in your fridge? Transform them into irresistibly crispy Potato Cakes with Leftover Mashed Potatoes that are perfect for breakfast, brunch, snacks, or as a savory side at family dinners. These golden, pan-fried patties combine creamy interiors and crunchy exteriors for a comfort food classic the whole family will devour. Let's get cooking!
Why You'll Love This Potato Cakes with Leftover Mashed Potatoes Recipe
- Perfect way to use up leftover mashed potatoes and reduce food waste.
- Quick and easy—ready in just 25 minutes with simple ingredients.
- Crispy on the outside, creamy on the inside for the ultimate texture combo.
- Customizable with your favorite mix-ins like cheese, herbs, or bacon.
- Delicious for breakfast, lunch, dinner, or anytime snacking!
Ingredients for Potato Cakes with Leftover Mashed Potatoes
- 2 cups cold leftover mashed potatoes
- 1 large egg
- ½ cup shredded cheddar cheese
- ¼ cup finely chopped green onions
- ¼ cup all-purpose flour (plus extra for dusting)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter (for frying)
- 2 tablespoons vegetable oil (for frying)
How to Make Potato Cakes with Leftover Mashed Potatoes: Step-by-Step Directions
Step 1: Mix the Potato Cake Batter
In a large mixing bowl, combine the leftover mashed potatoes, egg, shredded cheddar cheese, chopped green onions, flour, garlic powder, salt, and pepper. Stir until the mixture is well blended and holds together—you want a thick, scoopable batter.
Step 2: Shape the Potato Cakes
Dust your hands with a bit of flour to prevent sticking. Scoop out about ¼ cup of the potato mixture and form it into a ½-inch thick patty. Repeat with the remaining mixture, dusting each cake lightly with additional flour for extra crispiness.
Step 3: Pan-Fry the Potato Cakes
Heat 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet over medium heat. When the butter is melted and hot, add the potato cakes in a single layer, being careful not to overcrowd. Fry for 3-4 minutes per side, until golden brown and crispy. Add remaining butter and oil as needed for subsequent batches.
Step 4: Drain and Serve
Transfer the cooked potato cakes to a plate lined with paper towels to drain excess oil. Serve hot with your favorite toppings like sour cream, extra green onions, or applesauce.
Notes & Helpful Tips for Potato Cakes with Leftover Mashed Potatoes
- If your mashed potatoes are very loose or creamy, add another tablespoon of flour for structure.
- Don't overcrowd the skillet—work in batches to keep the cakes crisp (see frying tips).
- For gluten-free cakes, substitute with a 1:1 gluten-free flour blend (see gluten-free guide).
Potato Cakes with Leftover Mashed Potatoes: Recipe Variations
- Bacon Cheddar: Add ¼ cup crumbled cooked bacon with the cheese.
- Herb & Feta: Swap cheddar for feta and mix in 2 tablespoons chopped fresh dill or parsley.
- Spicy Jalapeño: Add 1 finely diced jalapeño and a pinch of cayenne to the mixture.
Required Equipment for Making Potato Cakes with Leftover Mashed Potatoes
- Large mixing bowl
- Measuring cups and spoons
- Nonstick skillet or frying pan
- Spatula
- Paper towels (for draining)
Storage Instructions for Potato Cakes with Leftover Mashed Potatoes
Store cooled potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through and crispy. For longer storage, freeze individually wrapped cakes for up to 2 months—reheat from frozen in the oven for best texture.
Serving Recommendations & Pairings for Potato Cakes with Leftover Mashed Potatoes
- Top with sour cream and chives for a classic taste.
- Serve with poached eggs and greens for brunch.
- Pair alongside roasted meats, grilled sausages, or a fresh salad.
Pro Tips for Potato Cakes with Leftover Mashed Potatoes
- Chill the mashed potato mixture for 10-15 minutes before shaping for firmer patties.
- For extra crunch, coat cakes in panko breadcrumbs before frying (see more here).
- Use a combination of butter and oil for the best flavor and golden color.
Potato Cakes with Leftover Mashed Potatoes: FAQ
- Can I use instant mashed potatoes for this recipe?
- Yes! Just make sure they are chilled and firm for the best texture in your potato cakes.
- How do I keep potato cakes from falling apart?
- Ensure the mixture is thick and add more flour if needed; also, chill the mixture before shaping for sturdier cakes.
- Can I bake these potato cakes instead of frying?
- Absolutely—bake on a greased baking sheet at 400°F (205°C) for 15-20 minutes, flipping once, until golden and crisp.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 8 potato cakes
Ingredients
- 2 cups leftover mashed potatoes
- 1 large egg
- ½ cup shredded cheddar cheese
- ¼ cup all-purpose flour
- 2 green onions, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil, for frying
Instructions
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1In a large bowl, combine the leftover mashed potatoes, egg, cheddar cheese, flour, green onions, garlic powder, salt, and black pepper. Mix until well combined.
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2Divide the mixture into 8 equal portions and shape each into a patty about ½ inch thick.
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3Heat the vegetable oil in a large skillet over medium heat.
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4Add the potato cakes to the skillet in batches, cooking for 3-4 minutes per side or until golden brown and crispy.
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5Transfer the cooked potato cakes to a paper towel-lined plate to drain excess oil. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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