Leftover Mashed Potato Cakes

Crispy, golden mashed potato cakes made with leftover mashed potatoes, cheddar and green onions. A quick side dish or snack that's crunchy outside and creamy inside.

Print Recipe

Prep Time 10

Cook Time 15

Chill (optional) 15

Total Time 25

Course Side Dish, Snack

Cuisine American

Servings 5 servings (about 10 cakes)

Calories 230 kcal

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

Make ahead: Shape the patties up to 1 day ahead and refrigerate, covered, between sheets of parchment.
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.

Keyword leftover mashed potato cakes, mashed potato pancakes, potato cakes, thanksgiving leftovers