Ultimate Crispy Leftover Mashed Potato Cakes with Cheddar and Chives
Make crispy, fluffy potato cakes using leftover mashed potatoes. These pan-fried patties are quick to prepare and perfect as a side or snack.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 8 cakes
- Category: Side Dish
- Method: Pan Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups leftover mashed potatoes (cold)
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons vegetable oil, for frying
Instructions
- In a medium bowl, combine the cold mashed potatoes, flour, beaten egg, cheddar cheese, chives, garlic powder, salt, and pepper. Mix gently until just combined; do not overmix.
- Scoop about 1/4 cup of the mixture and form it into a thick patty, about 1 inch thick. Repeat with the remaining mixture. You should have about 8 cakes.
- Heat the vegetable oil in a large non-stick skillet over medium heat.
- Carefully place the potato cakes into the hot oil, ensuring not to overcrowd the pan. Work in batches if necessary.
- Cook for 4 to 5 minutes per side, until the cakes are golden brown and crispy on the outside and heated through.
- Remove the cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately.
Notes
- For extra crispiness, chill the formed patties in the refrigerator for 15 minutes before frying.
- You can substitute chives with 1 tablespoon of dried parsley and 1/2 teaspoon of onion powder if fresh herbs are unavailable.
- These cakes reheat well in an oven or air fryer for a few minutes.
Nutrition
- Serving Size: 1 cake
- Calories: 185
- Sugar: 1
- Sodium: 250
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 6
- Cholesterol: 35