Leftover Mashed Potato Cakes

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If you’re wondering what to do with leftover mashed potatoes, these crispy mashed potato cakes are the perfect answer! They’re super light, fluffy on the inside, and golden-crisp on the outside, and they come together quickly with just a few ingredients.

Whether served for breakfast, as a side dish, or even as a vegetarian main, these potato cakes are sure to hit the spot. The best part? You can whip them up in under 30 minutes, giving those leftover taters a delicious second life.

Why You’ll Love These

Tired of boring leftovers? These crispy, golden-brown mashed potato cakes are the perfect way to repurpose your leftovers.Here’s why you’ll love them:

  • Simple and Satisfying: Made with just a few basic ingredients, these cakes are a quick and easy way to transform your leftovers into a delicious meal.
  • Extra Crispy: In this recipe, we use panko instead of flour, which gives the cookies a lighter consistency and makes them crispier when cooked.
  • Endless Possibilities: Customize your cakes with your favorite cheeses, herbs, or spices to create a dish that’s uniquely yours.
  • Quick and Easy: Ready in under 30 minutes, making them perfect for any busy weeknight.
  • Versatile: Enjoy them for breakfast, lunch, or dinner, or serve them as a side dish to your favorite main course.
  • Family-Friendly: A crowd-pleasing dish that’s perfect for the whole family.

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

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.

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.

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.

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

  1. 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.
  2. 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.

Serving Ideas

Here are some serving ideas for your mashed potato cakes

Toppings

If you prefer to just add some toppings rather than pair it another recipe like above here are some ideas.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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Leftover Mashed Potato Cakes Recipe

Charlie
Turn leftover mashed potatoes into crispy, golden mashed potato cakes. Mixed with cheese, and seasonings, these patties are pan-fried to perfection. They make a tasty side or snack, perfect for using up leftovers.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, lunch, main, Snack
Cuisine lunch
Servings 4 serves
Calories 498 kcal

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.
Keyword crispy panko, mashed potato, panko, potato cake

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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