Potato Cakes Made With Leftover Mashed Potatoes

Have some leftover mashed potatoes? Try these crispy potato cakes for a quick and easy way to use up leftovers that is incredibly tasty!

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If you’ve never had a potato cake, it’s a pancake like cake made from leftover mashed potatoes. They are soft and fluffy on the inside and crisp on the outside for the perfect snack or side dish to any meal!

Why you’ll love this recipe

This is an easy recipe that will delight the entire family!

Budget Friendly – Recipes like this are perfect for those on a budget! With just a few extra ingredients (probably already on hand), you can have a hearty, delicious side dish or snack! Plus, it reduces food waste with leftovers.

Delicious – Crisp on the outside, fluffy on the inside and bursting with flavor, these mashed potato pancakes are sure to be a crowd pleaser!

Customizable – There are many variations you can make with this recipe. Add fresh herbs, onions, garlic, etc…to your particular taste!

Ingredients you will need to make these Potato Cakes

This recipe uses simple ingredients that are easy to find!

• Mashed Potatoes – You can use leftover mashed potatoes or even instant mashed potatoes to make this recipe. (No need to bring the leftover mashed potatoes to room temperature).
• Large Egg – Used as a binder.
• Flour – I prefer to use fresh milled flour, but any flour will work just fine. Options include all purpose flour, whole wheat flour, gluten free flour, or fresh milled flour.
• Salt – I prefer to use fine sea salt.
• Shredded Cheddar Cheese – This could be substituted with shredded parmesan cheese, pepper jack, or mozzarella.
• Oil for frying – May use olive oil, vegetable oil, avocado oil, melted coconut oil, or melted butter. If on a low calorie diet, use a cooking spray instead.
• Optional Ingredients – Garlic powder, chopped onions, cumin, cayenne, or red pepper flakes.

Full ingredient amounts can be found in the printable recipe card below

Looking for another quick and easy side dish? TRY THESE SPICY DEVILED EGGS

Tools you may need for this recipe

Mixing Bowl – THIS IS MY FAVORITE BOWL

Potato Masher – I prefer to use a POTATO MASHER when making my mashed potatoes.

Cast Iron Skillet – The best potato cakes are made in a CAST IRON SKILLET. May also use a large nonstick skillet like THIS ONE.

Step by Step Instructions for making Fried Potato Cakes with Mashed Potatoes

Preheat a cast iron skillet over medium heat.

In a large bowl, add 1 cup of leftover mashed potatoes.

Add the egg, flour, shredded cheese, and salt.

Mix the mashed potato mixture until combined completely, but take care to not over mix the dough.

Divide the dough into 4 equal parts.

Shape each part into a patty and place on a piece of parchment paper.

Add 1 tablespoon of oil to the hot skillet.

Place the potato cakes in the pan of hot oil and fry 3-4 minutes or until golden brown and flip.

Fry on the second side for an additional 3-4 minutes.

Place each patty on a paper towel to soak up excess oil before serving.

Serving Suggestions

Serve along side coleslaw and meatloaf for a classic summer meal.

Serve with eggs for a hearty and delicious breakfast.

Top with a dollop of sour cream and green onions for the perfect appetizer.

Top a green salad with a fried potato cake and drizzle with honey mustard dressing.

Tips for the perfect leftover mashed potato cakes

Don’t over mix the dough or it will be tough after cooking.

If the dough is too slack to work with, put it in the fridge for 30 minutes before shaping.