Ultimate Crispy Leftover Mashed Potato Cakes (Cheesy & Pan-Fried)
Repurpose cold mashed potatoes into golden, crispy pan-fried cakes. These easy potato patties include cheese for extra flavor and make a perfect side dish or snack.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 8 servings 1x
- 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
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup panko breadcrumbs (for dredging)
- 1/4 cup all-purpose flour (for dredging)
- Vegetable oil, for frying
Instructions
- In a medium bowl, combine the cold mashed potatoes, beaten egg, 1/2 cup flour, cheddar cheese, Parmesan cheese, salt, pepper, and garlic powder. Mix gently until just combined. Do not overmix.
- Place the 1/2 cup panko breadcrumbs and 1/4 cup flour in separate shallow dishes.
- Form the potato mixture into patties, about 1/2 inch thick and 3 inches wide.
- Dredge each patty first in the flour mixture, shaking off excess, then coat thoroughly in the panko breadcrumbs. Press the coating onto the patties firmly.
- Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium-high heat until the oil shimmers (about 350°F).
- Carefully place the 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 exterior is golden brown and crispy.
- Remove the cakes from the skillet and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- Serve immediately as a side dish or snack.
Notes
- Use cold, firm mashed potatoes for the best results when forming the cakes.
- For a loaded flavor, mix in 1/4 cup of finely chopped cooked bacon or chives with the potato mixture.
- If you prefer not to fry, you can bake these at 400°F for 15 minutes, flipping halfway, but the texture will be less crispy.
Nutrition
- Serving Size: 2 cakes
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 8
- Cholesterol: 45