Got leftover mashed potatoes? Try these! Adapted from a recipe by Tastes of Lizzy T, these potato cakes are crisp and full of flavor. Make sure the mashed potatoes are very buttery; if they’re not, add more butter to the mixture. I made these with a batch of mashed potatoes that was heavy on the butter, with only a tiny bit of milk. If your mashed potatoes were made with a lot of milk, you’ll just need to add more flour.
These cakes are easy to throw together with just a few extra ingredients that are fridge-and-pantry staples: eggs, cheese, herbs, flour. With sharp, rich cheese balanced by fresh parsley or green onions, these potato cakes make a delicious addition to breakfast, lunch or dinner.
3 cups buttery mashed potatoes
About a cup of freshly grated / shredded sharp cheese (try cheddar or Midnight Moon)
Salt and pepper to taste, if the mashed potatoes could use a little more
A cup or more of all-purpose flour (for gluten-free, try Cup 4 Cup)
If going gluten-free: A couple tablespoons of tapioca starch
Optional: 3 or 4 strips of well-cooked bacon, chopped
Optional: chopped parsley or green onions
For cooking: try a combo of butter and avocado oil
- In a large bowl, beat the eggs. Add the grated cheese, potatoes, extra butter and/or salt + pepper if needed, flour, tapioca starch if using, and chopped bacon and herbs. Mix until very well combined. If the mixture needs to be a little thicker to form into cakes that hold together, add a little more flour and / or tapioca starch.
- Heat the butter and oil in a large skillet over medium-high heat. When the oil is hot, form the cakes by hand in whatever size you desire, and add to the pan.
- Cook until golden brown on one side, then turn over and cook until the second side is golden brown and the cake is cooked through. If you like, when the cakes are nicely brown you can transfer the pan to the oven to finish cooking through, or just to keep warm while you finish the rest of the meal. Though it’s not necessary.
- Transfer cakes to a wire rack or paper towels to drain excess oil so they don’t get soggy.
- Serve with sour cream or créme fraiche, if you like, or with more chopped fresh herbs, or just on their own!