These Crispy Mashed Potato Cakes! are a fantastic way to repurpose those extra spuds into something spectacular. Mixed with sharp cheddar, fresh parsley, and a touch of seasoning, each cake fries up to a golden perfection. They’re irresistibly crispy on the outside and wonderfully soft on the inside. Serve your Crispy Potato Cakes as a side dish, a fun appetizer, or a tasty snack — no matter the occasion, they're sure to be a hit!
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Why This Recipe Works
- Perfect For Leftovers: This Crispy Potato Cakes recipe is a brilliant way to use up leftover mashed potatoes, turning them into a new and exciting dish.
- Deliciously Crispy: The outside of each cake cooks to a perfect golden crisp, offering a satisfying texture contrast to the soft, creamy interior.
- Versatile: Serve them as a hearty breakfast side, a comforting dinner addition, or even a casual appetizer with a dollop of sour cream.
🥘 Ingredients
- Vegetable Oil: Used for frying, ensures a crispy exterior.
- Mashed Potatoes: The creamy base of the cakes, perfect for using leftovers.
- Shredded Cheddar: Adds a sharp, cheesy flavor.
- Large Egg: Acts as a binder, enhancing the cakes' texture.
- Finely Chopped Parsley: Provides a fresh, herby flavor and a pop of color.
- Salt: Essential for enhancing all the flavors in the dish.
- All Purpose Flour (optional): Helps stabilize the mixture if it's too moist, making frying easier.
- Sour Cream: Served on the side for a cool, tangy contrast to the warm cakes.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Garlicky Mashed Potato Cakes: Enhance your potato cakes by adding finely minced garlic or garlic powder to the mashed potato mix. This adds a robust flavor that garlic lovers will adore. For an extra garlicky kick, mix some roasted garlic into the potatoes before forming the cakes.
- Cheesy Jalapeño Potato Cakes: Incorporate shredded jalapeño cheese and finely chopped jalapeños into your potato mixture for a spicy twist. The cheese melts during frying, providing a gooey texture with a spicy kick that pairs well with a cool dollop of sour cream.
- Herbed Potato Cakes: Mix in a selection of finely chopped fresh herbs like chives, parsley, and thyme. This not only adds color but also a fresh, aromatic taste that elevates the simple potato cake.
- Sweet Potatoes: Using sweet potatoes as a substitute in your mashed potato cakes can bring a delightful twist to the traditional recipe. Sweet potatoes are rich in flavor and nutrients, offering a naturally sweet taste that contrasts beautifully with savory ingredients.
🔪 How To Make Potato Cakes With Leftover Mash
Learn how to make these fried potato cakes with by following these steps. This method ensures your mashed potato cakes come out crispy on the outside and tender on the inside, perfect for a quick snack or side dish.
Step One: Heat a large skillet over medium heat and add enough oil to cover at least half the thickness of the cakes. In a mixing bowl, add the mashed potatoes, beaten egg, shredded cheese, and salt.
Step Two: Mix all ingredients well. If the mixture seems too thin, add flour one tablespoon at a time until the mixture holds together well.
Step Three: Scoop out portions of the potato mixture and flatten them into pancake shapes.
Step Four: Place the cakes in the skillet and cook until golden brown, about 2 minutes on each side. After cooking, transfer the cakes to a paper towel-lined plate to absorb any excess oil. Serve the potato cakes warm with your choice of sour cream, ketchup, hot sauce, or just enjoy them plain!
👩🍳 Expert Tips
- Dry Your Potatoes Well: If your mashed potatoes are moist, spread them out on a baking sheet and briefly place them in a warm oven to dry out a bit. Removing excess moisture helps the cakes get crispier when fried and prevents them from becoming soggy.
- Ensure Even Cooking: Keep all the potato cakes the same thickness and size to ensure they cook evenly. This uniformity prevents some cakes from burning while others may still be getting crispy.
- Preheat Your Oil: Make sure your oil is hot enough before adding the cakes. Test it by dropping a small bit of the mixture into the oil; if it sizzles right away, the oil is ready. Hot oil seals the exterior quickly, making the cakes crispy rather than greasy.
💭 FAQs
For a vegan version of potato cakes, substitute the egg and cheese with a binding alternative like mashed avocado, a flaxseed meal mixed with water, or commercial vegan egg replacer.
To ensure your potato cakes are crispy and not soggy, cook them in a hot pan with plenty of oil, allow ample space between them to prevent steaming, and add a bit of flour or breadcrumbs to the mixture if it's too moist.
Place leftover potato cakes in an airtight container and store them in the refrigerator. They will keep well for up to 3-4 days. For longer storage, you can freeze your potato cakes. First, let them cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer your potato cakes into a freezer safe bag or container. Store for up to 2 months.
🧂Serving Suggestions
Here are some of the best sides to serve with Crispy Mashed Potato Cakes:
- Sour Cream or Greek Yogurt: Top potato cakes with a dollop of sour cream or Greek yogurt for a creamy texture and a slight tang.
- Fresh Salads: Serve alongside a crisp Mediterranean Salad, Red Cabbage Coleslaw, or try this Korean Cucumber Salad to balance the richness of the potato cakes.
- Cured Salmon: For a luxurious brunch, top potato cakes with Cured Beet Salmon, a touch of cream cheese, and capers.
- Roasted Vegetables: Pair with Roasted Asparagus, Roasted Peppers, or Roasted Brussels Sprouts for a wholesome dinner.
- Cooked Meats: Serve potato cakes as a side with Thinly Sliced Chicken Breast, Steak, Baby Back Ribs or Pork Chops for a filling meal.
- Sauces and Dips: Try them with various dips like Tzatziki, Garlic Aioli, or even a Spicy Instant Pot Salsa for added flavor.
🍽 Related Recipes
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Crispy Mashed Potato Cakes
Ingredients
- 1 tablespoon Vegetable Oil for frying
- 2 ½ cups Mashed Potatoes
- ½ cup Cheddar Shredded
- 1 Egg beaten
- 1 tablespoon Parsley Finely Chopped
- ½ teaspoon Salt
- 1 tablespoon Sour Cream for serving
- 1 tablespoon All Purpose Flour optional: If you need to thicken the mixture
Instructions
- Heat a large skillet over medium heat and add enough oil to cover at least half the thickness of the cakes.
- In a mixing bowl, combine the mashed potatoes, beaten egg, shredded cheese, and salt. If the mixture seems too thin, add flour one tablespoon at a time until the mixture holds together well.
- Scoop out portions of the potato mixture and flatten them into pancake shapes.
- Place the cakes in the skillet and cook until golden brown, about 2 minutes on each side.
- After cooking, transfer the cakes to a paper towel-lined plate to absorb any excess oil.
- Serve the potato cakes warm with your choice of sour cream, ketchup, hot sauce, or just enjoy them plain!
