Print

Ultimate Crispy Leftover Mashed Potato Cakes with Cheddar and Chives

A stack of four golden-brown, pan-fried mashed potato cakes speckled with green herbs on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make crispy, fluffy potato cakes using your leftover mashed potatoes. These pan-fried patties feature cheddar cheese and fresh chives for a simple, satisfying side or snack.

Ingredients

Scale
  • 2 cups leftover mashed potatoes (cold)
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter or oil, for frying

Instructions

  1. In a medium bowl, combine the cold mashed potatoes, beaten egg, flour, cheddar cheese, chives, salt, and pepper. Mix gently until just combined; do not overmix.
  2. Scoop about 1/4 cup of the mixture and form it into a thick patty, about 1/2 inch thick. Repeat with the remaining mixture.
  3. Heat the butter or oil in a large skillet over medium heat.
  4. Carefully place the potato cakes into the hot skillet, ensuring not to overcrowd the pan. Work in batches if necessary.
  5. Cook for 4 to 5 minutes per side, until the cakes are golden brown and crispy on the outside and heated through.
  6. Remove the cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
  7. Serve immediately as a side dish or snack.

Notes

  • For extra crispiness, chill the formed patties in the refrigerator for 15 minutes before frying.
  • You can substitute the chives with 1 teaspoon of garlic powder for garlic mashed potato cakes.
  • If your mashed potatoes are very loose, add 1 more tablespoon of flour.

Nutrition

Find it online: https://flavorvista.com/mashed-potato-cakes-recipe-easy-crispy/