Leftover Mashed Potato Cakes
These southern style fried potato cakes are one of my favorite ways to use up leftover mashed potatoes. You can use fresh mash potatoes or pre-packaged, pre-cooked potatoes, too.*SCROLL UP FOR IMPORTANT RECIPE TIPS IN THE POST BEFORE MAKING*
Servings: 8
Ingredients
- 2 cups mashed potatoes chilled
- 1/2 cup shredded cheddar cheese
- 3 green onions chopped
- 2 Tablespoons all-purpose white flour*
- 1 egg beaten
- 1-2 Tablespoons milk*
- salt to taste
- pepper to taste
- vegetable oil for frying
Instructions
- In a large mixing bowl, stir together cold leftover mashed potatoes, shredded cheese, green onions, and 1 Tablespoon flour.
- Add in egg and stir until combined.
- Add 1 tablespoon of milk and stir. Your potato mixture should be thick so that you can scoop them out and shape them into potato patties with your hands. (If needed, add the additional tablespoon of milk.)
- Salt and pepper, to taste.
- Lightly flour hands. Shape mashed potato mixture into small round pancake shapes. How many you have will depend on how large you make your potato cakes. We usually make ours smaller, about 3-4 inches across, and can get around 8 or more from this recipe.
- In a large frying pan, heat 2-3 Tablespoons of vegetable oil or shortening over medium-high heat.Carefully place potato cakes in a single layer into hot oil.Fry for around 5 minutes or until lightly brown and crispy. Flip and fry on the other side.
- Transfer fried potato cakes to a paper plate lined with paper towels and allow oil to drain.
- Serve warm or at room temperature.
- Store leftover cooked potato cakes in an airtight container in the refrigerator for up to 3 days.
Notes
*You may use less or more of milk and flour listed here. It depends on the thickness of your mashed potatoes to start. If your potato patties seem too runny, leave out the milk and add more flour.