Crispy mashed potato cakes are a simple, delicious way to repurpose leftover mashed potatoes into something spectacular. These golden, crunchy-on-the-outside, soft-on-the-inside potato cakes make a fantastic side dish, snack, or even breakfast item. The combination of mashed potatoes with flavorful herbs, cheese, and seasonings creates a comforting, crispy treat that everyone will love.
Whether you have leftover mashed potatoes from dinner or are craving a new twist on classic potatoes, these cakes are quick to prepare and bursting with flavor. Let’s dive into how to make these crispy mashed potato cakes!
Ingredients
- 2 cups of mashed potatoes (leftover or freshly made)
- 1 large egg, lightly beaten
- ½ cup breadcrumbs (more for coating)
- ½ cup shredded cheddar cheese (optional)
- 2 tablespoons green onions or chives, finely chopped
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- ¼ cup flour (for dredging)
- 2-3 tablespoons vegetable oil or butter (for frying)
Steps
1. Prepare the Mashed Potatoes:
- If you’re using freshly made mashed potatoes, allow them to cool slightly before mixing. Leftover mashed potatoes work best as they are firmer, but fresh ones will also do just fine.
- In a large bowl, combine the mashed potatoes with the beaten egg, breadcrumbs, shredded cheddar cheese (if using), chopped green onions, garlic powder, salt, and pepper.
- Mix until all the ingredients are well incorporated. The mixture should be firm enough to hold its shape when formed into cakes. If the mixture is too wet, add more breadcrumbs until it reaches the right consistency.
2. Shape the Potato Cakes:
- Scoop out a portion of the mashed potato mixture and form it into small patties or cakes, about ½ inch thick and 2-3 inches in diameter.
- Dredge each cake in flour, lightly coating both sides to help with crispiness during frying.
3. Fry the Potato Cakes:
- Heat the vegetable oil or butter in a large skillet over medium heat.
- Once the oil is hot, place the potato cakes into the skillet in a single layer, ensuring not to overcrowd the pan.
- Fry the cakes for 3-4 minutes on each side, or until they are golden brown and crispy. Carefully flip them using a spatula.
- Once done, remove the cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
4. Serve:
- Serve the crispy mashed potato cakes warm. You can garnish them with additional chopped green onions or chives and serve them with your favorite dipping sauces, such as sour cream, ketchup, or a creamy ranch dip.
Variations
- Cheesy Potato Cakes: Mix in different types of cheese, such as mozzarella, Parmesan, or feta, for added richness and flavor.
- Bacon Potato Cakes: Add some crumbled, cooked bacon to the mixture for a savory, smoky twist.
- Herbed Potato Cakes: Fresh herbs like parsley, dill, or thyme can elevate the flavor and add a pop of freshness.
- Spicy Potato Cakes: Add a pinch of cayenne pepper, chopped jalapeños, or smoked paprika to give the potato cakes a kick of heat.
Tips
- Chilling the Mixture: If your potato mixture feels too soft or wet to shape into cakes, refrigerate it for about 15-20 minutes. This will firm it up, making it easier to handle.
- Preventing Sticking: To avoid sticking while frying, ensure your pan and oil are hot before adding the potato cakes. Don’t overcrowd the skillet, as this can lower the temperature and prevent crisping.
- Leftover Potatoes: Using leftover mashed potatoes is ideal for this recipe as they are already seasoned and have a firmer texture. However, if you’re making mashed potatoes specifically for this recipe, be sure to season them well.
Crispy mashed potato cakes are an easy and delicious way to transform leftover mashed potatoes into something exciting. With a crunchy exterior and a soft, creamy center, these cakes are perfect for breakfast, lunch, or dinner. The versatility of the recipe means you can customize the flavor to suit your taste, adding ingredients like cheese, bacon, or herbs to make the cakes even more irresistible. Serve them with your favorite dipping sauces, and watch them disappear from the plate!
Frequently Asked Questions (FAQs)
1. Can I make mashed potato cakes ahead of time? Yes! You can prepare the potato cakes ahead of time and store them in the fridge for up to 24 hours before frying. Simply shape them and keep them covered in the refrigerator until you’re ready to cook.
2. Can I bake these instead of frying? Absolutely. For a healthier alternative, you can bake the potato cakes in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through until they’re golden and crispy.
3. What can I serve with mashed potato cakes? These crispy potato cakes pair well with a variety of dishes. Serve them with a side salad, roasted vegetables, or enjoy them with eggs for breakfast. They’re also great with dips like sour cream, salsa, or gravy.
4. Can I freeze mashed potato cakes? Yes! Once you’ve shaped the cakes, you can freeze them on a baking sheet until solid, then transfer them to a freezer-safe bag. When you’re ready to cook, thaw them in the refrigerator and fry or bake them as directed.
5. How do I make sure the cakes don’t fall apart while frying? Make sure the mashed potato mixture is firm enough before shaping the cakes. If it’s too wet, add extra breadcrumbs to absorb the moisture. Also, handle the cakes gently when flipping them in the pan.
