If you have some leftover mashed potatoes sitting in your fridge, do not toss them! Instead, transform them into a delightful treat with this Leftover Mashed Potato Cakes Recipe. These cakes are the perfect balance of crispy golden exteriors and soft, fluffy centers, making them a versatile dish suitable for breakfast, a snack, or even a side dish. They bring a nostalgic comfort to the table with simple ingredients and a quick cooking time, turning your leftover mash into a star ingredient you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the familiar, everyday ingredients that pack so much flavor and texture into each bite. Each item plays a crucial role, whether it’s adding richness, binding the patties, or bringing a hint of savory sharpness.
- 2 cups leftover mashed potatoes: This is your base, packed with creaminess and that comforting mashed potato flavor.
- 1 egg: Acts as a binder to hold everything together perfectly during frying.
- ½ cup flour or breadcrumbs: Provides structure and a bit of crunch, helping your cakes hold their shape.
- ½ cup shredded cheddar (optional): Adds lovely melty cheese flavor that pairs beautifully with potatoes.
- 1 tbsp green onions: Offers a fresh bite and subtle oniony aroma.
- Salt & pepper: Essential seasonings to lift the flavors and balance the dish.
- Oil or butter for frying: The secret behind achieving that picture-perfect crispy crust.
How to Make Leftover Mashed Potato Cakes Recipe
Step 1: Mix Your Ingredients
Start by combining your leftover mashed potatoes with the egg, flour or breadcrumbs, shredded cheddar if using, chopped green onions, and a good pinch of salt and pepper. The key here is to mix just until everything comes together — you’re aiming for a mixture that holds when shaped but isn’t overly dense.
Step 2: Shape Into Patties
Next, gently form the mixture into small, evenly sized patties. This step is fun and crucial because uniform patties will ensure they cook evenly. Think roughly the size of your palm, perfect for grabbing and dipping!
Step 3: Fry to Golden Perfection
Heat your choice of oil or butter in a skillet over medium heat. Once hot, carefully place the patties in the pan and cook for about 3 to 4 minutes on each side. You’ll know they’re ready when they develop a gorgeous golden crust that’s irresistibly crispy, while the inside remains tender and warm.
How to Serve Leftover Mashed Potato Cakes Recipe
Garnishes
Sprinkle your cakest with a bit more fresh green onion or chives for color and a mild onion taste. A dollop of sour cream or a swipe of tangy ketchup on the side also works wonders. For a touch of heat, a drizzle of hot sauce can kick things up a notch.
Side Dishes
These cakes are incredibly versatile to pair with whatever you love. Try serving them alongside scrambled eggs and crispy bacon for a hearty breakfast, or add a fresh salad dressed with lemon vinaigrette for lunch or dinner. They can even complement a bowl of soup on a chilly day.
Creative Ways to Present
For a fun twist, stack a couple of potato cakes topped with a fried egg and avocado slices for a loaded breakfast tower. Or create sliders by slipping these patties into small buns with your favorite sandwich fixings. They’re great as finger food for parties or an unexpected side on your dinner plate.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover potato cakes, store them in an airtight container in the fridge for up to 3 days. They stay surprisingly flavorful and can easily be reheated to regain that crisp texture.
Freezing
This Leftover Mashed Potato Cakes Recipe adapts wonderfully to freezing. Simply shape your uncooked patties, flash freeze them on a baking sheet so they don’t stick together, then transfer to a freezer-safe bag. They keep well for up to 2 months, making a quick snack or side ready whenever you need it.
Reheating
For the best texture, reheat your potato cakes in a skillet over medium heat until crispy again. Avoid the microwave if possible, as it can make them soggy. You can also reheat them in the oven at 375°F (190°C) for about 10 minutes to bring back their delicious crunch.
FAQs
Can I use fresh mashed potatoes instead of leftovers?
Absolutely! While this recipe shines when using leftover mashed potatoes, freshly made mashed potatoes work just as well. Just make sure they’re cooled to avoid soggy patties.
What can I use if I don’t have flour or breadcrumbs?
If you’re out of both, crushed crackers or even oats can serve as a binding agent, but keep an eye on the texture and adjust the amount as needed.
Can I make these vegan?
To make a vegan version, substitute the egg with a flax or chia “egg” (1 tbsp ground seeds mixed with 3 tbsp water) and use plant-based cheese or omit it altogether. Use oil for frying instead of butter.
How do I prevent the potato cakes from falling apart?
The key is to ensure the mixture isn’t too wet. If it feels too soft, add a little more flour or breadcrumbs. Also, handle the cakes gently when flipping them in the pan.
Can I add other flavors or mix-ins?
Definitely! Feel free to experiment by adding cooked bacon bits, herbs like parsley or rosemary, or spices such as smoked paprika to customize the flavor profile of your potato cakes.
Final Thoughts
There’s something incredibly satisfying about turning simple leftovers into a new favorite dish — and this Leftover Mashed Potato Cakes Recipe does just that. Crispy, flavorful, and unbelievably comforting, these potato cakes are a wonderful way to make every bit of mashed potato count. Give them a try and watch how these humble cakes become a quick go-to loved by everyone around your table.
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Leftover Mashed Potato Cakes Recipe
- Total Time: 20 mins
- Yield: 8 potato cakes
- Diet: Vegetarian
Description
Crispy-on-the-outside, soft-on-the-inside mashed potato cakes made from leftover mashed potatoes, perfect as a breakfast side or snack. These easy-to-make cakes combine simple pantry ingredients for a delicious way to transform leftovers into a comforting dish.
Ingredients
Main Ingredients
- 2 cups leftover mashed potatoes
- 1 egg
- ½ cup flour or breadcrumbs
- ½ cup shredded cheddar cheese (optional)
- 1 tbsp green onions, finely chopped
- Salt, to taste
- Black pepper, to taste
- Oil or butter for frying
Instructions
- Mix Ingredients: In a mixing bowl, combine the leftover mashed potatoes, egg, flour or breadcrumbs, shredded cheddar cheese if using, chopped green onions, salt, and pepper. Mix thoroughly until the mixture binds together well enough to form patties.
- Shape Patties: Using your hands, shape the potato mixture into small, evenly sized patties, about 2-3 inches in diameter and roughly half an inch thick for uniform cooking.
- Heat the Skillet: Place a skillet over medium heat and add enough oil or butter to coat the bottom. Allow it to heat until shimmering but not smoking.
- Fry Potato Cakes: Carefully place the potato patties into the hot skillet. Fry for about 3-4 minutes on each side or until each side turns golden brown and crisp. Avoid overcrowding the pan to maintain crispiness.
- Drain and Serve: Once cooked, transfer the potato cakes to a plate lined with paper towels to absorb excess oil. Serve warm as a breakfast side or snack.
Notes
- Freeze uncooked patties on a baking sheet, then store in an airtight container for up to 1 month for convenient future meals.
- Add cooked bacon bits, fresh herbs like parsley or chives, or spices like smoked paprika for extra flavor variations.
- Use either flour or breadcrumbs depending on dietary preference or for different textures.
- Ensure mashed potatoes do not contain too much liquid for best patty formation.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast, Side Dish
- Method: Stovetop
- Cuisine: American
