These golden, crispy Potato Cakes are the perfect way to breathe new life into leftover mashed potatoes. With a fluffy interior and a crunchy pan-fried exterior, they’re cheesy, flavorful, and incredibly satisfying. Whether served as a side dish, appetizer, or snack, these cakes are sure to be a hit at the table.
Why You’ll Love This Recipe
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Great Use for Leftovers: Transform leftover mashed potatoes into something new and exciting.
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Crispy & Fluffy: The outside is beautifully crisp while the inside stays soft and tender.
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Cheesy Goodness: Cheddar cheese adds richness and depth to every bite.
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Quick & Easy: Just 10 minutes of prep and no fancy tools required.
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Versatile: Perfect for breakfast, lunch, dinner, or a holiday side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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¾ cup all-purpose flour
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½ teaspoon baking powder
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½ teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon black pepper
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2½ cups prepared mashed potatoes
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1 cup shredded cheddar cheese
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⅓ cup green onion, thinly sliced
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1 egg
Directions
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Mix Dry Ingredients:
In a small bowl, whisk together the flour, baking powder, garlic powder, salt, and pepper. -
Combine the Batter:
In a large mixing bowl, add the mashed potatoes, flour mixture, cheddar cheese, green onions, and egg. Mix thoroughly until well combined and a thick, shapeable batter forms. -
Form the Cakes:
Use a ¼-cup measuring cup to scoop the mixture. With your hands, form it into a round cake, about ½ inch thick and 3 inches wide. -
Pan-Fry:
Heat a 12-inch skillet over medium heat and lightly spray with nonstick cooking spray (or use butter or oil).
Fry 3–4 cakes at a time for about 4–5 minutes per side, or until deep golden brown. Add more spray or oil between batches as needed. -
Serve:
Serve warm, optionally garnished with extra green onions and a dollop of sour cream.
Servings and timing
Servings: 12 potato cakes
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
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Spicy: Add a pinch of cayenne or some chopped jalapeños for a kick.
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Different Cheese: Swap cheddar with mozzarella, gouda, or parmesan.
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Herbed: Stir in fresh herbs like parsley, dill, or chives.
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Mini Cakes: Make bite-sized versions for party appetizers.
Storage/Reheating
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze individually on a tray, then transfer to a zip-top bag. Reheat from frozen or thaw overnight.
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Reheat: Warm in a skillet over medium heat or in a 375°F oven until heated through and crisp.
FAQs
Can I use instant mashed potatoes?
Yes, but make sure they’re thick and not too runny. You may need to adjust the flour accordingly.
What’s the best way to reheat potato cakes?
Pan-frying or using a toaster oven helps restore the crispiness. Avoid microwaving if possible.
Can I bake them instead of frying?
Yes. Place on a lined baking sheet, spray with oil, and bake at 400°F for 20–25 minutes, flipping halfway through.
Are these gluten-free?
Not as written, but you can substitute a gluten-free flour blend to make them gluten-free.
Can I make them ahead of time?
Yes, shape the cakes ahead of time and refrigerate them uncooked for up to 24 hours.
Can I use other cheeses?
Absolutely—pepper jack, gruyere, or parmesan are all great options.
Can I make these in an air fryer?
Yes. Spray the cakes with oil and air fry at 375°F for about 10–12 minutes, flipping once.
What oil should I use for frying?
Avocado oil or canola oil works well for their higher smoke points. Butter adds flavor but can burn quickly.
Can I make these egg-free?
Try using a flax egg (1 tablespoon flaxseed + 2.5 tablespoons water) as a substitute.
Do I need to peel the potatoes before mashing?
Not necessary if using thin-skinned varieties, but peeled potatoes create a smoother texture.
Conclusion
These crispy-on-the-outside, fluffy-on-the-inside Potato Cakes are a delicious way to repurpose mashed potatoes into something new and crave-worthy. Quick to make, endlessly adaptable, and a total comfort food win—this is a recipe you’ll keep coming back to. Serve them as a side, snack, or starter and watch them disappear fast.
Print
Potato Cakes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 potato cakes
- Category: Appetizer, Side Dish
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Description
These crispy, golden-brown Potato Cakes are the perfect way to use up leftover mashed potatoes. Fluffy on the inside and pan-fried to perfection on the outside, they make a delicious snack, appetizer, or side dish.
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ cups prepared mashed potatoes
- 1 cup shredded cheddar cheese
- ⅓ cup green onion, thinly sliced
- 1 egg
Instructions
- In a small bowl, whisk together the flour, baking powder, garlic powder, salt, and black pepper. Set aside.
- In a large mixing bowl, combine mashed potatoes, the flour mixture, cheddar cheese, green onion, and egg. Mix until fully combined.
- Heat a 12-inch skillet over medium heat and lightly spray with cooking spray (or use a bit of oil).
- Using a ¼ cup measuring cup, scoop out the potato mixture and shape it into ½-inch thick round cakes about 3 inches wide.
- Working in batches, pan-fry 3–4 cakes at a time, cooking each side for 4–5 minutes or until deep golden brown. Add more cooking spray or oil as needed between batches.
- Remove from skillet and place on a paper towel-lined plate or baking sheet. Serve warm, garnished with green onion and a dollop of sour cream, if desired.
Notes
- Makes about 12 potato cakes.
- For frying, you can also use olive oil, avocado oil, or butter—just be cautious with butter’s low smoke point.
- Great use for leftover mashed potatoes; avoid overly wet potatoes for best texture.
Nutrition
- Serving Size: 1 potato cake
- Calories: 140
- Sugar: 1g
- Sodium: 257mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
