Cheesy Potato Cakes (with Leftover Mashed Potatoes)
Got leftover mashed potatoes sitting in your fridge? Don't let them go to waste! These cheesy potato cakes are so good that you'll actually want to make extra mashed potatoes just to have an excuse to whip up a batch.
Servings: 9 cakes
Ingredients
- 3 cups leftover mashed potatoes
- 2 large eggs
- 1 teaspoon garlic powder
- 1/4 cup all-purpose flour plus more if needed
- 2 green onions thinly sliced
- 8 oz sharp cheddar cheese freshly grated
- salt and pepper to taste or your favorite all-purpose seasoning
- bacon grease or cooking oil for shallow frying
- ½ cup panko breadcrumbs optional
Instructions
- In a large mixing bowl, combine the leftover mashed potatoes, 2 eggs, garlic powder, 1/4 cup flour, chopped green onions, and grated cheese. Mix until well combined. The mixture should hold together but not be too dry. If the mixture is too wet, add more flour 1 tablespoon at a time.
- Options for forming the potato cakes - If using egg molds, fill them with the potato mixture and smooth the tops. Place in the freezer for about 30 minutes to firm up. If not using molds, you can form the mixture into patties by hand or skip this step and spoon the potato mixture directly on the griddle or in the skillet.
- Heat the griddle on low heat (about 350°F for griddle cooking). *If cooking mashed potato cakes in a skillet, heat a large skillet over medium-low heat. Add enough bacon grease or cooking oil to the griddle or skillet to shallow fry.
- Optional Step - If using the panko, then sprinkle a thin even layer of panko breadcrumbs where you’ll place each potato cake. Spoon the potato mixture directly on top of the panko, and press down into a round "pancake" shape. Sprinkle another thin layer of panko on top of each potato cake.
- If not using panko, spoon the potato mixture directly in the oil, about ½ cup to ⅔ cup at a time, and use your spatula to gently press down into a "pancake" shape.
- Cook for 5-6 minutes until the bottoms of the potato cakes are golden and crispy. Flip carefully and cook for another 4-5 minutes until the second side is crispy and the cakes are heated through.
- Remove potato cakes from the griddle and serve immediately with your favorite toppings.
Video
Notes
- Cooking Temperature: Keep the heat low to medium-low (325-350°F). These potato cakes are dense and cold, so they need time to heat through without burning the outside.
- No Egg Molds Needed: Don’t think you need egg molds to make these. They just make the cakes look prettier. You can easily shape them by hand or with a spatula.
- Flour Adjustments: Depending on the consistency of your mashed potatoes, you may need more or less flour. The mixture should hold together when formed into a patty.
- Cheese Options: Feel free to substitute your favorite cheese. Pepper jack or Oaxaca cheese (a great Mexican melting cheese) would work also.
- Optional Breading Method: For crispier potato cakes, you can set up a traditional dredge before shallow frying. First, form the prepared mashed potato mixture into cakes and freeze for about 30-45 minutes before dredging. This makes the cakes easier to handle and less likely to fall apart on the griddle. Then set up a dredging station: one bowl with 1/2 cup flour, one bowl with 1 beaten egg, and one bowl with a mix of panko and Italian breadcrumbs (about 1/2 cup of each). Take your frozen potato cakes and coat them first in flour, then dip in the beaten egg, then press them into the panko and breadcrumb mixture. Create a shallow pool of cooking oil on your griddle. Place the breaded cakes in the oil. Fry on the first side until golden brown and crispy, then carefully flip to the second side and fry until done.