Go Back
Delicious homemade potato cakes with crispy exterior and fluffy interior.

Potato Cakes

Crispy potato cakes made from leftover mashed potatoes, perfect for a quick, comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 cakes
Course: Side, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

For the Potato Cakes
  • 2 cups leftover mashed potatoes (cold is best)
  • 1 large egg Acts as a binder
  • 1/3 cup all purpose flour Plus a little extra if needed
  • 1/3 cup shredded cheese (cheddar recommended, optional) Add for flavor
  • 2 tablespoons chopped green onion or chives Optional for extra taste
  • to taste Salt and pepper
  • as needed Oil or butter for frying A mix is recommended for flavor

Method
 

Preparation
  1. In a bowl, mix the mashed potatoes, egg, flour, cheese, and green onion. Season with salt and pepper.
  2. The mixture should be thick enough to scoop and shape. If it feels too wet, add a little more flour, one spoon at a time.
Cooking
  1. Heat a skillet over medium heat. Add a thin layer of oil, or a mix of oil and butter.
  2. Scoop about 2 tablespoons per cake into the pan and gently flatten.
  3. Cook 3 to 4 minutes per side until deeply golden and crisp.
  4. Move to a plate and let them sit for a minute before eating. They crisp up even more as they cool slightly.

Notes

Use cold mashed potatoes to help the cakes hold together. Do not skip the egg, and make sure to let them cook properly before flipping.