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Leftover Mashed Potato Cakes

Leftover mashed potato cakes turn cold mashed potatoes into golden, crisp-edged patties with cheddar and green onions. Pan-fried in a skillet, they’re ready in batches and stay soft and hot through the center.
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Prep Time 10 minutes
Cook Time 14 minutes
Resting 2 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups mashed potatoes cold leftover
  • 1 egg large
  • 0.33 cup all-purpose flour
  • 0.5 cup sharp cheddar cheese shredded
  • 2 tablespoons green onions thinly sliced
  • 0.25 teaspoon kosher salt
  • 0.125 teaspoon black pepper
  • 2 tablespoons vegetable oil divided

Equipment

  • 1 12-inch skillet

Method
 

  1. Mix the mashed potatoes, egg, flour, cheddar, green onions, salt, and pepper in a medium bowl until evenly combined.
  2. Shape the mixture into 8 patties about 1/2 inch thick.
  3. Heat 1 tablespoon of the oil in a 12-inch skillet over medium heat.
  4. Cook 4 patties for 3 to 4 minutes per side, until golden brown and hot through.
  5. Add the remaining 1 tablespoon oil.
  6. Cook the remaining patties for 3 to 4 minutes per side, until golden brown and hot through.
  7. Transfer the cakes to a paper towel-lined plate.
  8. Let them rest for 2 minutes before serving.

Notes

For the crispiest cakes, make sure the patties are about 1/2 inch thick and avoid crowding the skillet. Refrigerate leftovers for up to 3 to 4 days; freeze cooked cakes for up to 2 months and reheat in a skillet. For a gluten-free swap, use a measure-for-measure gluten-free flour blend.