Introduction
Potato cakes are a delightful way to breathe new life into leftover mashed potatoes. With just a few added ingredients and a quick pan-fry.
you can transform yesterday’s side dish into a golden, crispy treat that’s perfect for breakfast, lunch, or dinner.
They’re comforting, delicious, and incredibly easy to make, making them a favorite for home cooks who don’t want food to go to waste.
Ingredients:
2 cups cold leftover mashed potatoes
1 large egg
¼ cup all-purpose flour (plus more if needed)
½ cup shredded cheese (cheddar, mozzarella, or your favorite – optional)
2 tablespoons chopped green onions or fresh herbs (optional)
Salt and black pepper to taste
2 tablespoons butter or cooking oil for frying
You can customize these ingredients based on what you have on hand. Add-ins like bacon bits, garlic powder, or diced onions can boost flavor, while gluten-free flour can be used as a substitute if needed.
Instructions:
Start by placing your leftover mashed potatoes in a large mixing bowl.
Make sure they are cold and firm, as this helps with shaping them later. If your potatoes are too soft or runny, you might need to add a bit more flour for structure.
Crack an egg into the bowl and mix it into the mashed potatoes thoroughly. This helps bind everything together so the cakes hold their shape while cooking.
If you’d like, this is the time to add any extras like cheese, herbs, or even chopped bacon.
Gradually add flour to the mixture, a tablespoon at a time, until the consistency is thick enough to form into patties.
You’re aiming for a dough that’s soft but not sticky, so you can easily shape it with your hands.
Take a handful of the mixture and form it into a flat, round cake about half an inch thick. Repeat until all the mixture is used up.
You can lightly flour your hands to prevent sticking and make the shaping process smoother.
Heat a skillet over medium heat and add a bit of butter or oil. Once hot, place a few cakes into the pan, leaving space between each one. Let them cook for a few minutes until golden brown and crisp on one side.
Flip the cakes gently with a spatula and cook the other side until golden and heated through. If needed, reduce the heat slightly to avoid burning the outside before the inside is warm.
Transfer the cooked potato cakes to a plate lined with paper towels to absorb any excess oil. Serve them hot and crispy with your favorite dipping sauce, sour cream, or even a fried egg on top.