Dinner

Crispy Potato Cakes with Cheddar and Toppings Recipe

ByHarper Ellington December 13, 2025December 13, 2025

Introduction

Potato Cakes are crispy on the outside, creamy on the inside, and full of comforting flavor. This recipe is the perfect way to transform leftover mashed potatoes into a delicious, easy-to-make side or snack.

A stack of four golden-brown potato pancakes with crispy edges is placed in a white bowl. Each pancake shows a textured surface that looks crunchy and slightly uneven with a rich brown color. On top of the stack, there is a dollop of white sour cream, garnished with small green onion pieces and a few small brown bits that appear crispy. The bowl rests on a white marbled surface with soft lighting highlighting the warm tones of the pancakes. The image captures the texture and color contrast clearly, showing the softness inside and the crunch outside of the pancakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups leftover chilled mashed potatoes
1 cup shredded cheddar cheese
¼ cup cornstarch
1 large egg, lightly beaten
½ teaspoon each: smoked paprika, garlic powder, onion powder, and salt (optional)
½ cup vegetable oil (more or less as needed)
Toppings: bacon, sour cream, green onions (optional)

Instructions

Step 1: In a large bowl, combine the mashed potatoes, cheddar cheese, cornstarch, egg, and optional spices. Stir until the mixture resembles a thick batter.
Step 2: Using a ¼ cup measuring cup, scoop 9 portions of the batter onto a silicone mat-lined baking sheet. Gently shape each portion into a patty and set aside.
Step 3: Heat vegetable oil in a large skillet over medium heat. Meanwhile, line a wire rack with paper towels for draining the cooked cakes.
Step 4: Once the oil is hot (about 350°F), carefully place 4 to 5 patties into the skillet without overcrowding.
Step 5: Cook the patties for 2 to 5 minutes on each side until golden brown and crispy. After flipping the first time, gently press down on the patties with the spatula to help them cook through.
Step 6: Transfer the cooked potato cakes to the prepared wire rack to drain. Repeat the frying process with remaining patties.
Step 7: Serve warm topped with bacon, sour cream, and green onions if desired. Enjoy!

Tips & Variations

For extra flavor, try mixing in chopped herbs like chives or parsley.
If you prefer a gluten-free option, ensure the cornstarch is certified gluten-free.
Use crispy cooked bacon or a dollop of sour cream as toppings to add richness.
To make these vegetarian, omit bacon and use plant-based toppings.

Storage

Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven until crisp again. They can also be frozen for up to 3 months; reheat straight from frozen in a hot oven.