Description
Make crispy, fluffy potato cakes using your leftover mashed potatoes. These pan-fried patties feature cheddar cheese and fresh chives for a flavorful side or snack.
Ingredients
Scale
- 2 cups leftover mashed potatoes (cold)
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons finely chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter or oil for frying
Instructions
- In a medium bowl, combine the cold mashed potatoes, beaten egg, flour, cheddar cheese, chives, salt, and pepper. Mix gently until just combined. Do not overmix.
- Scoop about 1/4 cup of the mixture and form it into a firm patty, about 1/2 inch thick. Repeat with the remaining mixture. You should get 6 to 8 cakes.
- Heat the butter or oil in a large non-stick skillet over medium heat.
- Carefully place the potato cakes into the hot skillet, ensuring they do not touch. 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 as a side dish or appetizer.
Notes
- For extra crispiness, chill the formed patties in the refrigerator for 15 minutes before frying.
- If your mashed potatoes are very loose, add an extra tablespoon of flour until the mixture holds its shape easily.
- Substitute chives with 1 teaspoon of dried garlic powder mixed into the batter for garlic mashed potato cakes.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 6
- Cholesterol: 45