Description
These Potato Cakes are crispy on the outside, creamy in the middle, and packed with flavor. They are the perfect way to transform leftover mashed potatoes into a delicious appetizer or side dish, featuring a crispy golden exterior with a cheesy, tender inside.
Ingredients
Scale
Potato Cakes
- 2 cups leftover chilled mashed potatoes (I used leftovers from my How to Make Instant Potatoes Better)
- 1 cup shredded cheddar cheese
- ¼ cup cornstarch
- 1 large egg, lightly beaten
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
- ½ teaspoon salt (optional)
- ½ cup vegetable oil, more or less as needed
Toppings
- Bacon
- Sour cream
- Green onions
Instructions
- Combine Ingredients: Place the mashed potatoes, shredded cheddar cheese, cornstarch, beaten egg, and optional spices (smoked paprika, garlic powder, onion powder, and salt) into a large bowl and stir to combine until it forms a thick batter.
- Shape Patties: Using a 1/4 cup measuring cup, scoop 9 portions of the batter onto a silicone mat lined baking sheet. Gently shape each scoop into a round patty and set aside.
- Prepare for Frying: Line a wire cooling rack with paper towels to drain the cooked potato cakes. Heat the vegetable oil in a large skillet over medium heat until it reaches about 350°F.
- Fry Potato Cakes: Carefully slide 4 to 5 patties (depending on pan size) into the hot oil. Cook each side for about 2-5 minutes, or until golden brown and crispy. After flipping, gently press the patties down with the back of a spatula to ensure they cook through evenly.
- Drain and Repeat: Remove the cooked potato cakes from the skillet and let them drain on the prepared wire rack. Repeat cooking with the remaining patties.
- Serve: Serve the potato cakes warm topped with crispy bacon, sour cream, and chopped green onions or your favorite toppings. Enjoy!
Notes
- Nutritional information is approximate and varies widely depending on the mashed potato recipe and how much oil is absorbed.
- Storage: Refrigerate for up to 3 days or freeze for up to 3 months. Reheat by baking to retain crispiness.
- You can adjust spices according to your taste or omit them for a milder flavor.
- Use a metal spatula for easier flipping and pressing down the patties while cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Keywords: easy potato side dish, holiday leftovers, leftover mashed potato cakes, leftover mashed potato recipe, leftover mashed potatoes, old fashioned potato cakes, potato pancakes
