Transform your leftover mashed potatoes into these delicious, crispy potato cakes. They are golden brown outside, fluffy inside, and perfect as a quick snack or side dish.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:8 servings
Category:Side Dish
Method:Pan Frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 cups cold leftover mashed potatoes
1 large egg, lightly beaten
1/2 cup all-purpose flour
1/2 cup shredded sharp cheddar cheese
2 tablespoons finely chopped fresh chives
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil or butter, for frying
Instructions
In a medium bowl, combine the cold leftover mashed potatoes, beaten egg, flour, cheddar cheese, chives, garlic powder, salt, and pepper. Mix gently until just combined. Do not overmix.
Shape the potato mixture into small patties, about 1/2 inch thick and 2 to 3 inches wide. You should get about 8 to 10 cakes.
Place the formed patties on a plate lined with parchment paper and chill in the refrigerator for at least 15 minutes. This helps them hold their shape during frying.
Heat 1/4 inch of vegetable oil or butter in a large skillet over medium heat. The oil is ready when a small drop of the mixture sizzles immediately.
Carefully place the chilled potato cakes into the hot oil, ensuring you do not overcrowd the pan. Work in batches if necessary.
Fry for 3 to 4 minutes per side, until the cakes are deep golden brown and crispy.
Remove the crispy potato cakes from the skillet and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Serve your mashed potato cakes immediately as a side dish or snack.
Notes
For extra crispiness, you can lightly dust the formed patties in a little extra flour before frying.
If your mashed potatoes are very loose, add one more tablespoon of flour until the mixture is manageable.
Serve these potato cakes with sour cream, plain Greek yogurt, or a dollop of applesauce for a classic pairing.
These are excellent for using up Thanksgiving leftovers.