Potato Cakes from Mashed Potatoes
If you have leftover spuds, look no further than these mashed potato cakes. With just a few simple ingredients, you can make crispy, creamy potato cakes from leftover mashed potatoes that are great for breakfast, lunch or dinner.
Ingredients
- 1 large egg
- 3 garlic cloves minced
- 2 cups chilled leftover mashed potatoes
- ½ cup all-purpose flour divided, plus additional if needed (see Home Chef Notes)
- ½ cup grated Parmesan cheese
- 2 tablespoons thinly sliced chives or green onions plus additional for serving
- 3 tablespoons vegetable oil for frying
- 1 cup sour cream for serving
Instructions
- In large bowl, whisk egg until smooth. Add garlic, potatoes, 1/4 cup flour, cheese and chives. Stir with fork until well combined. Transfer to refrigerator and chill 20 minutes.
- Preheat oven to 200 degrees F. Place remaining 1/4 cup flour on small plate. Divide potato mixture into 8 portions. Using lightly floured hands, shape each portion into a cake about 3 inches across and 1/2-inch thick (it's easiest to form mixture into a ball first and then flatten into a cake). Lightly dredge both sides of each cake in flour on small plate.
- Heat 1-1/2 tablespoons oil in large nonstick skillet over medium heat. Transfer 4 cakes to skillet and cook 6 to 8 minutes or until golden brown and warmed through, flipping once halfway through cooking. Transfer cakes to rimmed baking pan and keep warm in oven, while repeating process with remaining oil and cakes, wiping out pan in between batches. You can also use a large griddle to cook all 8 cakes at once.
- Serve cakes warm, garnished with sour cream and additional chives.
Notes
Home Chef Notes:
- The potato cake recipe above calls for adding 1/4 cup of flour to the mashed potato mixture. This helps bind the mixture together and form the mixture into patties. However, depending on the consistency of the leftover mashed potatoes you are starting with, you may need a little more or less flour!
- If your leftover mashed potatoes are already VERY thick, try omitting the flour altogether or reducing it to 2 tablespoons and seeing if you can form the mixture into patties that way. You’re looking for a shaggy consistency sort of like cookie dough.
- If your leftover mashed potatoes are on the thinner side (maybe you made them with lots of cream and butter, yum!), you may need a bit more flour. Start with 1/4 cup, and if the mixture is still too thin to form into pancakes (you’re looking for a shaggy consistency sort of like cookie dough), try adding additional flour 1 tablespoon at a time until you achieve the right consistency to form the mixture into patties that will hold together.
Serving: 2potato cakes and 1/4 cup sour cream, Calories: 410kcal, Carbohydrates: 34g, Protein: 11g, Fat: 26g, Saturated Fat: 10g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 83mg, Sodium: 241mg, Potassium: 571mg, Fiber: 3g, Sugar: 3g, Vitamin A: 583IU, Vitamin C: 23mg, Calcium: 233mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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