Description
Deliciously crispy on the outside and fluffy on the inside, these leftover mashed potato cakes are a perfect way to use up extras!
Ingredients
Scale
- 2 cups of leftover mashed potatoes
- 1 large egg
- 1/2 cup of all-purpose flour (or gluten-free flour for a gluten-free option)
- 1/2 cup of shredded cheese (like cheddar or mozzarella)
- 1/4 cup of finely chopped green onions
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- 1/2 tsp of garlic powder (optional)
- 1/2 tsp of onion powder (optional)
- Olive oil or butter for frying
Instructions
- Start by placing your leftover mashed potatoes in a mixing bowl. Make sure they’re sufficiently cool.
- Into the bowl, crack in the large egg, and then sprinkle in the flour. Combine these ingredients thoroughly.
- Add flavor! Toss in the shredded cheese, green onions, Parmesan, garlic powder, onion powder, salt, and pepper. Stir everything together.
- Heat a skillet over medium heat and add a splash of olive oil or a pat of butter.
- Using your hands, form small patties from the potato mixture and place them in the hot skillet.
- Cook the cakes for about 4-5 minutes on each side or until they turn golden brown and crispy.
- Once cooked, transfer the cakes onto a plate lined with paper towels.
Notes
Serve with sour cream or Greek yogurt for added creaminess. Pair with a side salad or seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg