5 from 44 votes
Mashed Potato Cakes
Mashed Potato Cakes combine creamy mashed potatoes with diced vegetables and seasonings, shaped into patties and pan-fried to a golden brown crust. The mix of grated carrot, peas, bell pepper, and red onion adds texture and subtle vegetable flavors. The cakes develop a crisp exterior while maintaining a tender inside, making them a satisfying side or snack. They can be served with sour cream and fresh herbs for added richness and brightness.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Calories:
283 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 cups potato mashed
- 1/2 cup all-purpose flour
- 2 egg
- 1/2 cup peas frozen
- 1/2 cup carrot about 1 carrot, grated
- 1/2 cup bell pepper about 1/2 bell pepper, diced
- 1/2 cup red onion diced
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon parsley chopped, fresh
- 2 tablespoons butter plus more if needed
Instructions
- In a large bowl, combine all ingredients (except for butter) and stir until well combined.
- Heat the two tablespoons of butter in a large, heavy skillet (such as cast iron) over medium-high heat until melted.
- Use a disher scoop (or 1/4 cup measure) to scoop out the potato mixture and add to the skillet. Use the back of a spatula to flatten the patty out so it's about 1/2" thick.
- Fry for about 3 minutes, or until golden brown, then flip over and cook for another 3 minutes. Remove to a plate.
- Repeat with remaining potato mixture, adding more butter to the skillet if needed.
- Serve hot, topped with sour cream and chopped herbs or chives, if desired.
Cup of Yum
Notes
- Grease your spatula with butter or oil if the potato mixture sticks while flattening the cakes.
- Serve the potato cakes immediately for the best crispy texture; leftover cakes can be reheated in the microwave.
- You can customize the cakes by adding roasted vegetables, bacon, cheese, or jalapeños to the potato mixture.
- For cooking efficiency, use two skillets to fry batches simultaneously without overcrowding.
Nutrition Information
Calories
283kcal
(14%)
Carbohydrates
44g
(15%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
97mg
(32%)
Sodium
709mg
(30%)
Potassium
549mg
(12%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
3773IU
(75%)
Vitamin C
59mg
(66%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 283
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 97mg | 32% |
| Sodium | 709mg | 30% |
| Potassium | 549mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 3773IU | 75% |
| Vitamin C | 59mg | 66% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.