Leftover mashed potatoes make the best crispy potato cakes; my family loves them. They’re fluffy inside with a golden crust on the outside, and they come together with just a few ingredients. These work for breakfast, as a side dish, or even as a main if you’re keeping things vegetarian. The whole process takes under 30 minutes.
Easy Mashed Potato Cakes
Mashed potato cakes are a practical way to use up leftovers instead of reheating the same thing. Using panko instead of flour gives them a lighter texture and crispier coating when cooked. You can add different cheeses, herbs, or spices depending on what you have on hand. They’re quick enough for weeknights and work well for any meal of the day.
What You’ll Need
Cold Mashed Potatoes
Eggs
Shredded Cheddar Cheese
Chopped Green Onions – Optional, but adds a fresh bite
Panko Breadcrumbs – For a light, crispy coating
Garlic Powder
Salt and Black Pepper
Oil
How to Make Mash Potato Cakes
Step 1: Preparation
In a large bowl, gently mix your cold mashed potatoes with the beaten eggs until just combined. Add the flour, green onions, cheddar cheese, garlic powder, pepper, and salt. Mix everything until well incorporated, but don’t overmix or your cakes will become gummy.
Step 2: Forming The Cakes
Using clean hands or an ice cream scoop, form the mixture into patties about 3 inches wide and 1/2 inch thick. Place them on a parchment-lined baking sheet. Chill the formed cakes in the refrigerator for 30 minutes to help them hold their shape.
Step 3: Cooking Process
Heat vegetable oil in a large skillet over medium heat until hot but not smoking. Working in batches, carefully place the potato cakes in the hot oil. Cook for 3-4 minutes on each side until golden brown and crispy. Don’t overcrowd the pan – leave space between each cake. Add more oil between batches if needed.
Step 4: Finishing Touches
Remove the cakes to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F) while cooking the remaining batches. Serve immediately while hot and crispy, topped with a dollop of sour cream and a sprinkle of green onions, if desired.
Tips for Perfect Mashed Potato Cakes
- Use Cold Mashed Potatoes for Easy Shaping:
Starting with refrigerated mashed potatoes makes it much easier to shape the cakes, helping them hold their form during frying. If you’re making fresh mashed potatoes, refrigerate them before shaping the cakes to achieve the best texture. - Aim for Smaller, Uniform Cakes:
Smaller potato cakes (about 3 inches across) ensure the perfect ratio of crispy exterior to creamy interior. Making them too thick can leave the center undercooked. You can adjust the size to your preference, but smaller cakes are more likely to cook evenly and develop that golden crust everyone loves.
Toppings
Here are some delicious topping ideas for your mashed potato cakes:
Classic:
Sour cream
Chives or green onions
Avocado slices
Salsa
Guacamole
Sweet Toppings:
Apple sauce
Cranberry sauce
Caramel sauce
Chocolate sauce
Make it Breakfast
Add a fried egg and top with smoked salmon and hollandaise sauce
Add a Sauce
Make a dipping sauce of soy sauce and top with sriracha sauce and top with esame seeds
Have it for Lunch
Top with feta cheese, olives and sun-dried tomatoes
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Serving Ideas
Here are some serving ideas for your mashed potato cakes
- Smoked Salmon Brunch: Use mashed potato cakes as a base and top them with smoked salmon burnt ends:
- Vegetarian Feast: Serve the potato cakes with smoked zucchini with feta and olives, or smoked brussels sprouts:
- Have with Cheese Pulled Pork: Enjoy the potato cakes with a side of pulled pork queso dip
Leftover Mashed Potato Cakes Recipe
Ingredients
- 2 cups cold mashed potatoes chilled before using.
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 1/3 cup chopped green onions
- 1 cup panko breadcrumbs
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 tsp black pepper
- Vegetable oil – Enough to coat the bottom of your frying pan.
Instructions
- In a large bowl, gently mix your cold mashed potatoes with the beaten eggs until just combined. Add the flour, green onions, cheddar cheese, garlic powder, pepper, and salt.
- Mix everything together until well incorporated, but don't overmix or your cakes will become gummy.
- Using clean hands or an ice cream scoop, form the mixture into patties about 3 inches wide and 1/2 inch thick. Place them on a parchment-lined baking sheet.
- For best results, chill the formed cakes in the refrigerator for 30 minutes to help them hold their shape.
- Heat vegetable oil in a large skillet over medium heat until hot but not smoking. Working in batches, carefully place the potato cakes in the hot oil. Cook for 3-4 minutes on each side until golden brown and crispy
- Don't overcrowd the pan – leave space between each cake. Add more oil between batches if needed.
- Remove cakes to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F) while cooking remaining batches. Serve immediately while hot and crispy, topped with a dollop of sour cream and sprinkle of green onions if desired.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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