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Ultimate Crispy Leftover Mashed Potato Cakes with Cheddar and Chives

Two golden brown mashed potato cakes, one cut open to show the fluffy interior, garnished with chives.
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Repurpose leftover mashed potatoes into crispy pan-fried potato cakes. These cakes feature a crunchy exterior and a fluffy, cheesy interior, making them a perfect side dish or quick snack.

Ingredients

Scale
  • 3 cups leftover mashed potatoes (cold)
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil, for frying

Instructions

  1. Combine the cold mashed potatoes, beaten egg, flour, cheddar cheese, chives, garlic powder, salt, and pepper in a medium bowl. Mix gently until just combined; do not overmix.
  2. Shape the mixture into patties, about 1/2 inch thick and 3 inches wide. You should get about 8 to 10 cakes.
  3. Heat the vegetable oil in a large skillet over medium heat. The oil should coat the bottom of the pan.
  4. Carefully place the potato cakes into the hot oil, ensuring not to overcrowd the skillet. Work in batches if necessary.
  5. Cook for 4 to 5 minutes per side, until the cakes are golden brown and crispy.
  6. Remove the crispy potato cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  7. Serve immediately as a side dish or snack.

Notes

  • For extra crispiness, chill the formed patties in the refrigerator for 15 minutes before frying.
  • Serve these potato cakes with sour cream, plain Greek yogurt, or applesauce.
  • Substitute chives with finely chopped green onions or parsley for variation.
  • If your mashed potatoes are very soft, add one extra tablespoon of flour to help the cakes hold their shape.

Nutrition

Find it online: https://cheffinity.com/mashed-potato-cakes-recipe-easy-crispy/