Ultimate Crispy Leftover Mashed Potato Cakes with Cheddar and Chives
Transform your leftover mashed potatoes into these irresistible, crispy potato cakes. They are golden brown outside, fluffy inside, and packed with cheddar and chives for a comforting side dish 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
- 3 cups cold leftover mashed potatoes
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour (for dredging)
- 4 tablespoons butter or cooking oil (for frying)
Instructions
- In a large bowl, combine the cold mashed potatoes, beaten egg, 1/2 cup flour, shredded cheddar cheese, chives, garlic powder, salt, and pepper. Mix gently until everything is just combined. Do not overmix.
- Place the remaining 1/4 cup of flour on a shallow plate for dredging.
- Scoop about 1/3 cup of the potato mixture and form it into a thick patty, about 1 inch thick and 3 inches wide. Gently press both sides of the patty into the dredging flour to lightly coat. Repeat with the remaining mixture to form about 8 to 10 cakes.
- Heat the butter or oil in a large skillet over medium heat. The fat should coat the bottom of the pan.
- Carefully place the potato cakes into the hot skillet, ensuring you do not overcrowd the pan. Work in batches if necessary.
- Cook for 4 to 5 minutes per side, until the cakes are deeply golden brown and crispy.
- Remove the crispy potato cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve your mashed potato cakes immediately as a side dish, appetizer, or light meal.
Notes
- If your leftover mashed potatoes are very soft, you can add 1 extra tablespoon of flour to help the cakes hold their shape.
- For an extra savory flavor, substitute the chives with 1 teaspoon of dried onion flakes or add 1/4 cup of crumbled cooked bacon bits to the mixture.
- Serve these potato cakes hot with a dollop of sour cream or your favorite dipping sauce.
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 2
- Protein: 6
- Cholesterol: 45
