Potato Cakes (With Leftover Mashed Potatoes)
The best way to use up leftover mashed potatoes! Easy, cheesy, fried mashed potato cakes ready in under 30 minutes.
Servings: 9
Calories: 229kcal
Ingredients
- 3 cups mashed potatoes
- 3 large eggs
- 1 cup shredded cheddar cheese
- 1/2 to 1 cup all purpose flour
- vegetable oil
Optional Add Ins:
- ranch seasoning
- garlic
- chopped bacon
- ham
- onions
- diced vegetables
Optional Toppings:
- sour cream
- green onions (chopped)
Instructions
- Place your mashed potatoes, eggs, cheese, and 1/2 cup of flour into a large bowl. Stir until WELL combined. 3 cups mashed potatoes, 3 large eggs, 1 cup shredded cheddar cheese, 1/2 to 1 cup all purpose flour
- Gradually add up to one more cup of flour until the potato mixture becomes thick enough to hold their shape on the griddle.
- Heat a large skillet with about 1/4" oil in the bottom over medium high heat. vegetable oil
- Once the oil is hot, drop the batter by 3/4 cup full (or smaller if you'd like) into the oil. Use a spoon to spread slightly into a round "pancake".
- Cook until the pancake is golden brown on one side. Then flip and continue to cook until the patty is golden brown on the second side and cooked through.
- Place a wire rack on a baking sheet. As you remove the potato cakes, place them on the wire rack so any extra oil drips down and they don't get soggy.
- Top with sour cream and green onions. Serve immediately.
Notes
- Use instant potatoes if you don't have leftover mashed potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Try reheating in an air fryer oven for best results.
Nutrition
Calories: 229kcal | Carbohydrates: 11g | Protein: 7g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 102mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 216IU | Calcium: 102mg | Iron: 1mg