Leftover Mashed Potato Cakes Recipe
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.
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.