If you’ve ever wondered how to breathe new life into your leftover mashed potatoes, you’re in for a real treat with this Leftover Mashed Potato Cakes Recipe. Crispy on the outside, tender and cheesy on the inside, these golden potato cakes transform humble leftovers into a delightfully satisfying snack or side dish that everyone will love. Whether it’s breakfast, lunch, or a quick dinner fix, this recipe turns those cold mashed potatoes into a warm, flavorful comfort food that’s easy to whip up and impossible to resist.
Ingredients You’ll Need
These ingredients are wonderfully simple, yet each one plays a key role in creating the perfect balance of flavor, texture, and color in your potato cakes. From the creamy cold mashed potatoes that provide the hearty base to the sharp cheddar that adds a burst of cheesy goodness, every element is essential to making these cakes come alive.
- 2 cups cold mashed potatoes: Using cold potatoes helps the cakes hold together better and gives a nicely textured base.
- 2 large eggs: Eggs bind the ingredients together so your cakes stay intact during cooking.
- 2 oz finely shredded cheddar cheese: Adds a rich, savory flavor and gooey texture inside the cakes.
- 6 tablespoons flour: Helps to firm up the potato mixture; add more if your mash is extra creamy.
- Oil or nonstick cooking spray: For frying the cakes to crispy, golden perfection without sticking.
How to Make Leftover Mashed Potato Cakes Recipe
Step 1: Make the Potato Cake Batter
Start by combining your cold mashed potatoes with eggs, cheddar cheese, and flour in a large mixing bowl. The flour quantity starts at six tablespoons but feel free to add a little more if your mashed potatoes feel too wet or soft. Your goal is a slightly sticky but manageable dough that will hold its shape when formed into cakes.
Step 2: Shape the Cakes
Use a cookie scoop or spoon to portion out the dough into balls, then flatten them gently into thick discs with your hands. Keep your hands damp to prevent the dough from sticking, making shaping smoother and easier without losing that perfect thickness for cooking.
Step 3: Cook to Golden Brown Perfection
Heat your oil or spray a nonstick skillet over medium heat. Carefully place the potato cakes into the pan and let them fry undisturbed until each side turns a beautiful golden brown. This usually takes about three to five minutes per side. The resulting crust will be crispy and inviting while the inside stays deliciously soft and cheesy.
How to Serve Leftover Mashed Potato Cakes Recipe
Garnishes
Sprinkle fresh herbs like chopped chives, parsley, or green onions over the top to add a burst of color and freshness. A dollop of sour cream or a drizzle of spicy aioli makes for a creamy, tangy contrast that complements the savory flavors beautifully.
Side Dishes
Pair your potato cakes with a simple green salad for a balanced meal or serve alongside a rich stew or chili to soak up the hearty flavors. They also shine as a brunch item when served with crispy bacon and eggs, making your breakfast extra special.
Creative Ways to Present
Turn your Leftover Mashed Potato Cakes Recipe into sliders by placing them on mini buns with your favorite sandwich toppings. Alternatively, stack them with layers of sautéed greens, avocado, and a fried egg for a fun, layered dish that’s as visually appealing as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftover potato cakes, place them in an airtight container and refrigerate. They’ll stay fresh for about two to three days, making for a quick reheat snack or addition to a meal.
Freezing
You can freeze uncooked potato cakes by arranging them on a baking sheet in a single layer and freezing until solid. Then transfer them to a freezer bag or container. When ready, cook them straight from the freezer, adding a couple of extra minutes to the cooking time.
Reheating
Rewarm your cakes in a skillet over medium heat to restore their crispiness. Avoid microwaving if you want to keep that crunchy exterior perfectly intact; a quick pan-fry will bring them back to life beautifully.
FAQs
Can I use homemade mashed potatoes for this recipe?
Absolutely! Homemade mashed potatoes work wonderfully and often provide the best flavor and texture for making your potato cakes extra tasty and unique.
What if my mashed potatoes are very creamy and wet?
Add additional flour gradually until your dough is firm enough to shape into discs without falling apart. Too much moisture can make it hard to fry crispy cakes.
Can I add other ingredients to the Leftover Mashed Potato Cakes Recipe?
Yes! Diced onions, garlic, herbs, or even cooked bacon bits are excellent mix-ins that boost flavor and add exciting texture.
What oil is best for frying potato cakes?
Choose a neutral oil with a high smoke point, like vegetable, canola, or light olive oil. This ensures even cooking and great crispness without overpowering the flavor.
Are these potato cakes suitable for breakfast?
Definitely! They make a fantastic breakfast option, especially when paired with eggs and fresh fruit or avocado slices for a hearty start to your day.
Final Thoughts
There’s something truly magical about turning simple leftovers into a dish that feels fresh, comforting, and special. This Leftover Mashed Potato Cakes Recipe does just that, combining ease, flavor, and creativity in one pan-fried bite. Next time you have cold mashed potatoes sitting in your fridge, don’t toss them—transform them. I promise they’ll become one of your new favorite ways to enjoy potatoes again and again.
Print
Leftover Mashed Potato Cakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and crispy leftover mashed potato cakes made with simple ingredients like eggs, shredded cheddar cheese, and flour, pan-fried to golden perfection. This quick and easy recipe is perfect for transforming cold mashed potatoes into a tasty snack or side dish.
Ingredients
Potato Cake Batter
- 2 cups cold mashed potatoes
- 2 large eggs
- 2 oz finely shredded cheddar cheese
- 6 tablespoons flour (or more depending on the creaminess of your potatoes)
For Cooking
- Oil or nonstick cooking spray for frying
Instructions
- Make potato cake batter: In a large bowl, thoroughly stir together the cold mashed potatoes, eggs, shredded cheddar cheese, and 6 tablespoons of flour. Add more flour if the mixture is too sticky. The goal is to achieve a slightly sticky but soft dough that can hold its shape when formed.
- Shape cakes: Using a cookie scoop, portion out balls of the potato dough and flatten them into thick discs using damp hands. Wetting your hands slightly helps prevent the dough from sticking and makes shaping easier.
- Cook cakes: Heat oil or spray a large frying pan with nonstick cooking spray over medium heat. Place the potato cakes in the hot pan and cook each side for 3-5 minutes until they turn golden brown and crispy. Serve immediately while hot.
Notes
- You can adjust the amount of flour depending on how moist your mashed potatoes are to get the right batter consistency.
- Use a nonstick pan or enough oil to prevent sticking and achieve a crispy crust.
- Feel free to add herbs or spices like chopped chives, parsley, or paprika for extra flavor.
- These cakes are best served hot but can be reheated in a skillet to regain crispiness.
