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Ultimate Crispy Leftover Mashed Potato Cakes

A stack of four golden-brown, crispy mashed potato cakes, with the top one broken open to show the soft interior.
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Make crispy, golden brown potato cakes using leftover mashed potatoes. This recipe creates a fluffy interior and a crunchy exterior, perfect as a side dish or snack.

Ingredients

Scale
  • 2 cups cold leftover mashed potatoes
  • 1 large egg, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/2 cup shredded sharp cheddar cheese (optional, for loaded style)
  • 2 tablespoons chopped green onion (optional)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup Panko breadcrumbs (for coating)
  • 3 tablespoons vegetable oil, for frying

Instructions

  1. In a medium bowl, combine the cold mashed potatoes, beaten egg, flour, cheese (if using), green onion (if using), salt, and pepper. Mix gently until just combined; do not overmix.
  2. Place the Panko breadcrumbs on a shallow plate.
  3. Scoop about 1/4 cup of the potato mixture and form it into a small patty, about 1/2 inch thick.
  4. Dredge each patty lightly in the Panko breadcrumbs, pressing gently so the crumbs adhere to both sides.
  5. Heat the vegetable oil in a large skillet over medium heat. The oil should shimmer slightly.
  6. Carefully place the potato cakes into the hot oil, ensuring you do not overcrowd the pan. Work in batches if necessary.
  7. Fry for 3 to 4 minutes per side, until the cakes are deep golden brown and crispy.
  8. Remove the cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  9. Serve immediately.

Notes

  • Using cold mashed potatoes helps the cakes hold their shape during frying.
  • For extra crispiness, chill the formed and breaded patties in the refrigerator for 15 minutes before cooking.
  • These cakes are excellent served with sour cream or chives.

Nutrition

Find it online: https://recipesfleet.com/mashed-potato-cakes-crispy-leftover-recipe/