If you have leftover mashed potatoes sitting in your fridge, then you are just minutes away from transforming them into a golden, crispy, and utterly delicious delight with this Leftover Mashed Potato Cakes Recipe. These cakes turn humble mashed potatoes into a comforting treat, perfect for breakfast, a snack, or a side dish. Crispy on the outside and soft on the inside, this recipe is incredibly easy to whip up and packed with flavor, making the most of every bite of your leftover mashed spuds.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a vital role in creating the perfect texture and flavor for your potato cakes. They come together to offer a balance of creaminess, binding, and a touch of savory goodness that makes these cakes irresistible.
- 2 cups mashed potatoes: The star of the dish, providing the creamy, comforting base.
- 1 egg: Acts as the binder that holds the patties together without being heavy.
- ¼ cup flour: Adds just enough structure to help the cakes crisp up beautifully.
- ½ cup shredded cheese: Introduces a rich, melty flavor that complements the potatoes perfectly.
- Salt & pepper to taste: Essentials that enhance all the flavors harmoniously.
- Oil for frying: Ensures a golden, crispy exterior that seals in all the softness inside.
How to Make Leftover Mashed Potato Cakes Recipe
Step 1: Combine Ingredients
Start by mixing your leftover mashed potatoes with the egg, flour, and shredded cheese. Be sure to season with salt and pepper for that perfect savory balance. The mixture should be pliable enough to form into patties without falling apart.
Step 2: Shape Your Patties
Take handfuls of the potato mixture and gently shape them into even-sized patties. This step sets the stage for even cooking and that trademark golden crust everyone loves.
Step 3: Fry to Golden Perfection
Heat oil in a nonstick skillet over medium heat, then fry your patties for about 3 to 4 minutes on each side. Patience here pays off—the goal is a crispy, browned exterior while keeping the center soft and tender.
How to Serve Leftover Mashed Potato Cakes Recipe
Garnishes
A sprinkle of fresh herbs like chives or parsley adds a burst of freshness that lifts these cakes beautifully. For an indulgent twist, a dollop of sour cream or a drizzle of spicy aioli is divine.
Side Dishes
These potato cakes shine as a versatile side. Pair them with a fresh green salad for a light meal or alongside eggs and bacon for an elevated breakfast experience. They also work wonderfully with grilled veggies or classic comfort foods like baked beans.
Creative Ways to Present
Why not turn your Leftover Mashed Potato Cakes Recipe into sliders with mini burger buns? Or serve them as a base topped with sautéed mushrooms and a poached egg for a fancy brunch. Their golden, crispy charm makes them perfect for creative plating that wows your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover cakes (though that rarely happens), store them in an airtight container in the fridge for up to 3 days. They maintain their flavor and texture best when reheated properly.
Freezing
These cakes freeze beautifully! Place them on a baking sheet to freeze individually first, then transfer to a freezer-safe bag. This way, you can enjoy the magic of this Leftover Mashed Potato Cakes Recipe anytime, reheating from frozen without losing that crispness.
Reheating
To reheat, the stovetop is your best friend for reviving the crispy exterior—just a few minutes on medium heat with a little oil. Avoid microwaving if you want to keep that delightful crunch intact.
FAQs
Can I add other ingredients to the potato cakes?
Absolutely! Adding chopped ham, bacon, or sautéed onions can introduce extra flavor and protein, making your cakes even more satisfying. Just fold them in before shaping the patties.
What type of cheese works best for this recipe?
Sharp cheddar is a popular choice as it melts well and adds a nice tang, but feel free to experiment with mozzarella for mild creaminess or pepper jack for a bit of heat.
Can I make these potato cakes without an egg?
Yes, if you’re looking for an egg-free option, you can use a tablespoon of flaxseed meal mixed with 3 tablespoons of water as a binder. However, the texture might be slightly different but still delicious.
Is it necessary to use oil for frying?
Oiling the pan or using a nonstick skillet is crucial to get that golden crust and to prevent sticking. You can use vegetable oil, canola, or even butter for extra flavor, but avoid dry cooking.
Can these cakes be baked instead of fried?
Yes! For a lighter alternative, bake them at 400°F (200°C) on a parchment-lined baking sheet for about 20 minutes, flipping midway. They won’t be quite as crispy but still tasty.
Final Thoughts
I can’t recommend this Leftover Mashed Potato Cakes Recipe enough—it’s a quick, cozy way to breathe new life into leftovers with satisfying crunch and creamy goodness inside. So next time you see that tub of mashed potatoes in your fridge, grab your ingredients and give this recipe a try. You just might discover a new favorite way to enjoy one of the simplest comforts of home.
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Leftover Mashed Potato Cakes Recipe
- Total Time: 15 minutes
- Yield: 8 potato cakes
Description
These crispy-on-the-outside, soft-on-the-inside potato cakes are a fantastic way to reinvent leftover mashed potatoes into a quick and delicious side dish. Perfectly golden and flavorful, they come together in just 15 minutes, making them an easy crowd-pleaser for any meal.
Ingredients
Main Ingredients
- 2 cups leftover mashed potatoes
- 1 large egg
- ¼ cup all-purpose flour
- ½ cup shredded cheese (cheddar recommended)
- Salt, to taste
- Black pepper, to taste
- 2–3 tablespoons oil for frying (vegetable or canola oil)
Instructions
- Prepare the mixture: In a bowl, combine the leftover mashed potatoes, egg, flour, shredded cheese, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated and the mixture is sticky enough to hold together.
- Form the patties: Divide the mixture into 8 equal portions. Shape each portion into a round, flat patty about ½ inch thick, ensuring they are compact to prevent falling apart during cooking.
- Heat the oil: In a nonstick skillet, pour enough oil to coat the bottom and heat over medium heat until hot but not smoking.
- Fry the potato cakes: Carefully place the patties in the skillet in a single layer without crowding. Fry each side for 3 to 4 minutes until golden brown and crispy. Flip gently using a spatula to avoid breaking the cakes.
- Drain and serve: Once cooked, transfer the cakes to a plate lined with paper towels to absorb excess oil. Serve warm as a side dish or snack.
Notes
- Add chopped ham or crispy bacon to the mixture for added protein and flavor.
- Use a nonstick skillet to prevent the cakes from sticking and breaking.
- Leftover mashed potatoes that are too wet may require a little extra flour for binding.
- Cheese variety can be adjusted based on preference; sharp cheddar or mozzarella work well.
- Reheat leftover potato cakes in a skillet or oven for best crispiness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
