Crispy Leftover Mashed Potato Cakes (Cheesy and Easy)
I always make way too many mashed potatoes for Thanksgiving, and I do it on purpose. Because the next morning, I get to turn them into these crispy leftover mashed potato cakes, and honestly, I think I love them even more than the original.
Cold mashed potatoes get mixed with an egg, sharp cheddar and green onions, shaped into little patties, and pan-fried until they’re deep golden and crunchy on the outside. Inside, they stay soft, creamy and cheesy. A dollop of sour cream on top and they’re gone in minutes.
They take about 25 minutes and work as a side dish, a snack, or next to eggs for breakfast. It’s the easiest way to make leftovers feel brand new.
Why You’ll Love These Mashed Potato Cakes
- Crispy and creamy. Crunchy golden crust with a soft, cheesy middle.
- Only a few ingredients. Potatoes, egg, cheese, green onion and flour.
- Quick. Ready in about 25 minutes.
- So versatile. Serve them at breakfast, lunch or dinner.
- Kid friendly. Little cheesy potato patties are always a hit.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Cold mashed potatoes: They need to be cold from the fridge so they hold their shape. Warm potatoes are too soft.
- Egg: Binds everything together so the cakes don’t fall apart in the pan.
- Flour: A little in the mix and a light coating outside for a crisp crust. Use a gluten-free blend if needed.
- Cheddar and green onions: For flavor. Parmesan, pepper jack or fresh chives all work.
- Oil: Vegetable or canola oil for frying. A little butter adds flavor.
How to Make Leftover Mashed Potato Cakes
- Mix. Stir together cold mashed potatoes, egg, cheese, green onions, flour and garlic powder.
- Shape. Form about 10 patties, each 1/2 inch thick. Chill 15 minutes if they feel soft.
- Coat. Dredge each cake lightly in flour.
- Fry. Cook in hot oil over medium heat for 3 to 4 minutes per side, until deep golden.
- Serve. Drain on paper towels and top with sour cream and chives.
My Tips for the Best Potato Cakes
- Use cold potatoes straight from the fridge. This is the most important step.
- Make sure the oil is hot before adding the cakes. A small piece of potato should sizzle right away.
- Don’t flip too early. Let a golden crust form so the cakes release easily.
- Very creamy or buttery mashed potatoes may need an extra tablespoon or two of flour.
- Keep finished cakes warm on a rack in a 200°F (95°C) oven while you cook the rest.
Variations to Try
- Loaded: Add crumbled cooked bacon and serve with sour cream.
- Turkey and stuffing: Fold in a little chopped leftover turkey or stuffing.
- Parmesan herb: Use parmesan, parsley and a pinch of rosemary instead of cheddar and onion.
- Air fryer or oven: Brush with oil and air fry at 400°F (200°C) for 10 to 12 minutes, or bake at 425°F (220°C) for 20 to 25 minutes, flipping halfway.
Make-Ahead, Storage and Reheating
- Make ahead: Shape the patties up to 1 day ahead and refrigerate between sheets of parchment.
- Storage: Refrigerate cooked cakes in an airtight container for up to 3 days.
- Freeze: Freeze cooked cakes in a single layer, then bag them for up to 2 months.
- Reheat: Warm in the oven or air fryer at 400°F (200°C) for 6 to 8 minutes until crisp. Avoid the microwave, which makes them soft.
What to Serve With It
For breakfast, I serve these with fried eggs and bacon. For lunch or dinner, they’re a perfect side for leftover turkey, a green salad or roasted vegetables. They also go great with a warm, cheesy Thanksgiving Leftover Sandwich for the ultimate day-after meal.
Frequently Asked Questions
Why are my potato cakes falling apart? The potatoes were probably too warm or too wet. Chill the patties for 15 minutes and add a little more flour.
Can I use instant mashed potatoes? Yes. Make them a little thicker than usual and chill them completely before mixing.
Can I make them without egg? Yes. Leave out the egg and add 2 to 3 extra tablespoons of flour. They’ll be a bit more delicate, so flip gently.
How long are leftover mashed potatoes good for? About 3 to 4 days in the fridge, as long as they were refrigerated within 2 hours of cooking.
One Last Thing
These crispy leftover mashed potato cakes are proof that leftovers can be the best part of the holiday. If you make them, please leave a comment and a star rating below. I’d love to know what you mixed in. And save this recipe to your Thanksgiving leftovers board on Pinterest so you have it ready!
Leftover Mashed Potato Cakes
Ingredients
- 3 cups leftover mashed potatoes cold from the fridge
- 1 large egg beaten
- 1/2 cup shredded sharp cheddar cheese
- 2 green onions thinly sliced
- 1/3 cup all-purpose flour plus 1/2 cup for coating
- 1/2 tsp garlic powder
- salt and black pepper to taste
- 3 to 4 tbsp vegetable oil or a mix of oil and butter, for frying
- sour cream and chives for serving
Instructions
- In a large bowl, mix the cold mashed potatoes, egg, cheddar, green onions, 1/3 cup flour and garlic powder. Taste and add salt and pepper if needed.
- Scoop about 1/3 cup of the mixture and shape into a patty about 1/2 inch thick. Repeat to make about 10 cakes. If the mixture is too soft, chill the patties for 15 minutes.
- Put the remaining 1/2 cup flour in a shallow dish and lightly coat each cake on both sides, shaking off the extra.
- Heat 2 tablespoons of oil in a large nonstick or cast-iron skillet over medium heat. Cook the cakes in batches for 3 to 4 minutes per side, until deep golden and crispy and hot in the center. Add more oil between batches.
- Drain on a paper towel-lined plate. Serve warm with sour cream and chives.
Notes
Storage: Refrigerate cooked cakes for up to 3 days. Use mashed potatoes within 3 to 4 days of cooking.
Reheat: Reheat at 400°F (200°C) in the oven or air fryer for 6 to 8 minutes until crisp and hot.
Variations: Add crumbled bacon, chopped leftover turkey, parmesan and herbs, or bake at 425°F (220°C) for 20 to 25 minutes, flipping halfway.
