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Leftover Mashed Potato Cakes

Leftover mashed potato cakes turn cold mashed potatoes into crisp, golden patties with sharp cheddar and scallions. Pan-fried in a skillet, they’re tender inside and heated to 165°F in the center.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups mashed potatoes cold, leftover
  • 1 egg large
  • 0.33 cup all-purpose flour
  • 0.5 cup sharp cheddar cheese shredded
  • 2 scallions thinly sliced
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.25 cup vegetable oil

Equipment

  • 1 12-inch skillet

Method
 

  1. In a medium bowl, stir together the cold leftover mashed potatoes and egg, then fold in the flour, shredded sharp cheddar, thinly sliced scallions, kosher salt, and black pepper until evenly combined.
  2. Shape the mixture into 8 patties about 1/2 inch thick.
  3. Heat 2 tablespoons of the vegetable oil in a 12-inch skillet over medium heat.
  4. Fry 4 patties for 4–5 minutes per side, until golden brown, crisp, and heated to 165°F in the center.
  5. Transfer the patties to a paper towel-lined plate.
  6. Add the remaining 2 tablespoons oil to the skillet.
  7. Fry the remaining patties the same way, for 4–5 minutes per side, until golden brown, crisp, and heated to 165°F in the center.

Notes

For the crispiest cakes, use cold leftover mashed potatoes and avoid making the patties thicker than about 1/2 inch. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a gluten-free option, use a 1:1 gluten-free flour blend.