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
