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
