Made Potato Cakes with Leftover Mashed Potatoes

 

Ingredients:

• 2 cups cold leftover mashed potatoes (firm texture works best)

• 1 large egg (binder)

• ¼ cup all-purpose flour (adjust as needed)

• ½ cup shredded cheese (cheddar, mozzarella, or your favorite – optional)

• 2 tbsp chopped green onions, chives, or fresh herbs (optional)

• Salt & black pepper to taste

• 2 tbsp butter or oil (for frying)

Optional Add-Ins:

• Crumbled bacon

• Garlic powder, smoked paprika, or onion powder

• Diced ham or sautéed onions

• Substitute gluten-free flour if needed

Instructions:

Easy Step-by-Step Instructions

1. Prep the Potato Mixture

• In a large bowl, combine cold mashed potatoes and egg until fully mixed.

• Stir in cheese, herbs, or any add-ins for extra flavor.

• Gradually mix in flour until the mixture holds together (should be soft but not sticky).

2. Shape the Cakes

• Scoop about ¼ cup of mixture and form into ½-inch-thick patties.

• Lightly dust hands with flour if needed to prevent sticking.

3. Fry to Golden Perfection

• Heat butter or oil in a skillet over medium heat.

• Cook patties in batches (don’t overcrowd) for 3–4 minutes per side, until crispy and golden.

• Lower heat if browning too quickly.

4. Serve & Enjoy!

• Drain on a paper towel to remove excess oil.

• Serve hot with sour cream, applesauce, hot sauce, or a fried egg on top.

Pro Tips for Success

 Cold potatoes work best—warm mash is harder to shape.
 No egg? Try a spoon of mayo or sour cream as a binder.
 Too wet? Add a bit more flour or breadcrumbs.
 Keep them crispy: Avoid stacking—place in a single layer on a wire rack if holding in a warm oven.

Best eaten fresh! These cakes lose crispiness over time, so fry just before serving.