Let’s face it – leftovers can be a challenge. That bowl of mashed potatoes sitting in the fridge? You’ve probably stared at it, wondering how to make it exciting again.
Well, wonder no more! With just a handful of ingredients and a little creativity, you can transform those leftover mashed potatoes into crispy, cheesy, and utterly delicious potato cakes. Not only is this recipe incredibly simple, but it also breathes new life into a classic comfort food.
Whether you’re hosting a potluck, feeding a hungry family, or simply craving something hearty and satisfying, potato cakes are the perfect solution. Ready in just 30 minutes, they’re versatile enough to serve as a side dish or even the star of the meal. Let’s dive in!
Why Potato Cakes?
The beauty of this recipe lies in its simplicity and adaptability. Mashed potatoes are already rich and flavorful, so turning them into potato cakes is like giving them a golden-brown makeover. Plus, this dish is a crowd-pleaser – kids love it, adults adore it, and it pairs beautifully with everything from steaks to pasta to fried rice.
If you’ve ever felt guilty about wasting food or bored with reheating the same leftovers, this recipe is your answer. It’s quick, customizable, and oh-so-delicious.
What Kind of Mashed Potatoes Work Best?
Here’s the best part: any kind of mashed potatoes will do! Whether your mash is creamy with extra cheese, buttery and fluffy, or seasoned with paprika and pepper, it works perfectly for this recipe. Even restaurant leftovers can be repurposed into potato cakes. If your mashed potatoes are on the runnier side, don’t worry – just add a bit of flour to thicken them up.
Ingredients You’ll Need
This recipe is incredibly flexible, so feel free to get creative! Here’s what you’ll need to get started:
- 3 cups of mashed potatoes
- Salt and pepper, to taste
- 1–2 cups of flour (adjust based on consistency)
- Shredded cheese (Cheddar is recommended, but Mozzarella works too)
- Vegetable oil (for frying – use as much or as little as you like)
Optional Add-ins:
- Ranch dressing
- Minced garlic
- Crispy bacon bits
- Diced ham
- Green chilies
- Fresh herbs like coriander or parsley
Optional Toppings:
- Sour cream
- Green onions for garnish
How to Make Potato Cakes
Follow these simple steps to whip up a batch of golden, cheesy potato cakes:
Step 1: Mix It Up
In a large bowl, combine the mashed potatoes with one cup of flour, shredded cheese, and any optional add-ins you like (bacon, garlic, herbs – go wild!). Mix everything thoroughly. The goal is to achieve a thick consistency that’s easy to shape but not overly stiff.
Step 2: Adjust the Texture
If the mixture feels too runny, gradually add more flour until it’s just right. You want it thick enough to hold its shape when frying but not so dense that it feels heavy.
Step 3: Heat the Skillet
Heat some vegetable oil in a skillet over medium flame. The amount of oil depends on your preference – you can deep fry for extra crispiness or use just a light coating for a healthier option.
Step 4: Shape and Fry
Using a spoon, scoop out portions of the mixture and drop them into the skillet. Flatten them gently into pancake-like shapes with the back of the spoon. Cook each side until golden brown – this usually takes about 3–4 minutes per side.
Step 5: Drain Excess Oil
Once cooked, transfer the potato cakes onto a plate lined with paper towels to remove any excess oil.
Step 6: Garnish and Serve
Top each potato cake with a dollop of sour cream and garnish with chopped green onions for an extra burst of flavor. Serve them hot with your favorite dips like chili sauce or ketchup.
Serving Suggestions
Potato cakes are incredibly versatile and can be paired with almost anything. Here are some ideas to inspire you:
- Serve as a side dish with grilled steak or chicken.
- Pair with creamy pasta for an indulgent meal.
- Add them to your breakfast spread alongside eggs and toast.
- Use them as a base for creative appetizers – top with smoked salmon or avocado slices for an elegant twist.
Why You’ll Love This Recipe
Not only is this recipe budget-friendly and easy to make, but it also allows for endless customization. You can adjust the flavors based on your preferences or what you have on hand in your kitchen. Plus, it’s an excellent way to reduce food waste while creating something truly delicious.
Whether you’re cooking for yourself or feeding a crowd, potato cakes are guaranteed to be a hit. They’re crispy on the outside, soft and cheesy on the inside – comfort food at its finest.
Final Thoughts
The next time you find yourself staring at leftover mashed potatoes, don’t let them go to waste. Instead, turn them into golden-brown potato cakes that everyone will love. With just 30 minutes and a few pantry staples, you can create a dish that’s both satisfying and versatile.
So go ahead – raid your fridge, grab those mashed potatoes, and get cooking! Your taste buds (and family) will thank you.
PrintPotato Cakes Recipe
If you have some leftovers of mashed potatoes, don’t waste them. You can make an entirely new meal out of it for the next day. Surprisingly, it could be one of the best dishes and a traditional one. You can make it in just 30 minutes and enjoy a cheesy potato meal. We call it potato cakes, and they can go as a side dish as well. If you have a big gathering or are making something for a potluck, you can always go for it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups of mashed potatoes
Salt and pepper to taste
1–2 cups of flour
Shredded cheese (you can use both cheddar and mozzarella, but we are using the cheddar one)
Vegetable oil (you can use based on whether you want to deep fry it or cook with very little oil)
Optional ingredients: ranch, garlic, bacon, ham, green chilies, coriander, parsley, etc.
Optional topping: sour cream
Instructions
Add the mashed potatoes to a large bowl. Add one cup of flour, eggs, and cheese to it and mix well.
Slowly add some more flour to make sure the mixture is thick enough to shape. It shouldn’t be too runny or too thick—it should hold its shape when frying.
In a skillet, add some vegetable oil. With a spoon, take the mixture and place it in the skillet. Shape it like a pancake using the spoon.
Cook on medium flame. Once golden brown, flip to the other side. Cook well, then transfer to a plate. Use a tissue to remove excess oil from the patty.
Top the potato patties with sour cream and garnish with green onions. Serve hot and fresh with any dip, chili sauce, or ketchup.
Notes
If your mashed potatoes are too runny, add flour gradually until the right consistency is achieved.
You can experiment with different cheeses for varied flavors.
This recipe works well with leftover mashed potatoes from a restaurant or homemade ones.
Nutrition
- Serving Size: 1 potato cake
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
