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Leftover Cheesy Crispy Mashed Potato Cakes

Close-up of several crispy, golden-brown mashed potato cakes piled on a white plate, showing melted cheese inside.
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Transform your leftover mashed potatoes into golden, crispy cakes with a soft, cheesy interior. This easy stovetop recipe makes the ultimate comfort food side dish.

Ingredients

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  • 3 cups cold leftover mashed potatoes
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup panko breadcrumbs (for dredging)
  • 1/4 cup all-purpose flour (for dredging)
  • Vegetable oil, for frying

Instructions

  1. In a large bowl, combine the cold mashed potatoes, beaten egg, 1/2 cup flour, onion powder, salt, and pepper. Mix gently until just combined. Do not overmix.
  2. Fold in the shredded cheddar cheese until evenly distributed throughout the potato mixture.
  3. Place the remaining 1/4 cup flour and the panko breadcrumbs into separate shallow dishes.
  4. Form the potato mixture into patties, about 1/2 inch thick and 3 inches wide.
  5. Dredge each patty first in the flour, shaking off any excess, then coat thoroughly in the panko breadcrumbs. Press the crumbs onto the patties firmly.
  6. 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).
  7. Carefully place the potato cakes into the hot oil, ensuring you do not overcrowd the pan. Work in batches if necessary.
  8. Fry for 3 to 4 minutes per side, until the exterior is golden brown and crispy.
  9. Remove the cooked potato cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  10. Serve immediately as a quick dinner side dish or snack.

Notes

  • Using cold mashed potatoes is key to keeping the cakes firm enough to handle during shaping and frying.
  • For extra flavor, add 2 tablespoons of chopped chives or green onions to the potato mixture.
  • If you prefer not to fry, you can bake these cakes at 400°F for 15 minutes, flipping halfway, but the crispiness will be reduced.

Nutrition

Find it online: https://rosatasty.com/mashed-potato-cakes-recipe/