Classic Crispy Mashed Potato Cakes
Whip up quick and delicious crispy mashed potato cakes from leftover mashed potatoes. Perfect as a side dish or a light snack, these golden-brown patties are a delightful way to repurpose your leftovers.
Equipment
- medium bowl
- large non-stick skillet
- spatula
- paper towels
Ingredients
Main Ingredients
- 2 cups leftover mashed potatoes cold and thick
- 1 large egg
- 1/4 cup all-purpose flour or breadcrumbs
- 2 tablespoons fresh chives or green onions finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2-3 tablespoons vegetable oil or butter for frying
Instructions
Instructions
- In a medium bowl, combine cold mashed potatoes, egg, flour or breadcrumbs, chives or green onions, salt, and pepper; mix until well incorporated.
- Lightly flour your hands, then shape 2-3 tablespoons of the mixture into 1/2-inch thick, 2-3-inch diameter patties; repeat to make 8-10 cakes.
- Heat 2-3 tablespoons of vegetable oil or butter in a large non-stick skillet over medium heat, ensuring the pan bottom is evenly coated.
- Carefully place potato cakes into the hot skillet without overcrowding, frying for 4-6 minutes per side until golden brown and crispy.
- Remove cooked potato cakes and place them on a paper towel-lined plate to drain excess oil; serve immediately.
Notes
For extra flavor, you can add a pinch of garlic powder or onion powder to the mixture. These potato cakes are delicious with a dollop of sour cream or a sprinkle of extra fresh chives.