Potato Cakes (With Leftover Mashed Potatoes)
User Reviews
4.7
Potato Cakes (With Leftover Mashed Potatoes)
Description
Potato Cakes (With Leftover Mashed Potatoes) turns simple mashed potatoes into a satisfying pan-fried dish. The mixture of mashed potatoes, eggs, shredded cheddar, and flour is carefully combined to create a batter that holds together when fried in vegetable oil. The cakes develop a golden-brown crust on both sides, providing a contrast between the crisp outside and soft, cheesy interior. Optional add-ins like bacon, onions, or ranch seasoning can be mixed in for extra depth.
These cakes are best served immediately with sour cream and green onions on top, adding tang and freshness. Cooking with leftover mashed potatoes makes this recipe a practical way to reduce waste and create a delicious side or snack. Cooking on a wire rack after frying helps keep them from becoming soggy by draining excess oil.
The recipe advises gradually adding flour to reach the right batter thickness, ensuring the cakes hold their shape while cooking. Leftovers store well in the refrigerator for up to three days and can be reheated best in an air fryer oven to regain crispness.
Ingredients
- 3 cups potato mashed
- 3 large egg
- 1 cup cheddar cheese shredded
- 1/2 to 1 cup all-purpose flour
- vegetable oil
Optional Add Ins:
- ranch seasoning
- garlic
- Bacon chopped
- ham
- onion
- vegetable diced
Optional Toppings:
- sour cream
- green onions (chopped)
Instructions
- Place your mashed potatoes, eggs, cheese, and 1/2 cup of flour into a large bowl. Stir until WELL combined. 3 cups mashed potatoes, 3 large eggs, 1 cup shredded cheddar cheese, 1/2 to 1 cup all purpose flour
- Gradually add up to one more cup of flour until the potato mixture becomes thick enough to hold their shape on the griddle.
- Heat a large skillet with about 1/4" oil in the bottom over medium high heat. vegetable oil
- Once the oil is hot, drop the batter by 3/4 cup full (or smaller if you'd like) into the oil. Use a spoon to spread slightly into a round "pancake".
- Cook until the pancake is golden brown on one side. Then flip and continue to cook until the patty is golden brown on the second side and cooked through.
- Place a wire rack on a baking sheet. As you remove the potato cakes, place them on the wire rack so any extra oil drips down and they don't get soggy.
- Top with sour cream and green onions. Serve immediately.
Notes
- You can substitute instant mashed potatoes if leftover mashed potatoes are not available.
- Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days.
- Reheat the cakes in an air fryer oven to restore their crisp exterior.
- The recipe estimates calories based on making 9 cakes, each serving as one potato cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 75mg | 25% |
| Sodium | 102mg | 4% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 216IU | 4% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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