You don’t have to toss away mashed potatoes that are left over. You can use them to make something even better. This simple recipe turns cold mashed potatoes into crunchy, golden-brown potato cakes that are perfect for a snack, an appetizer, or even a quick meal.
The outside gets nice and crunchy, while the inside stays soft and creamy. This delicious meal is the best comfort food that doesn’t take much time to make.
To get them ready, start with two cups of chilled mashed potatoes. Mix the potatoes with a huge egg, a quarter cup of finely chopped green onions or chives, and a half cup of shredded cheddar cheese in a big bowl if you want them to taste cheesy. Add 1/4 cup of all-purpose flour or breadcrumbs to the mixture to help it stick together.
After that, add salt and pepper to taste, along with 1 teaspoon of garlic powder and 1/2 teaspoon of onion powder. Stir everything up until everything is incorporated in. If the mixture is too soft or sticky, add a bit more flour or breadcrumbs.
You can add things like cooked bacon crumbles, minced parsley, or a sprinkling of Parmesan cheese to the dish at this point to make it taste and feel better. Cut the mixture into eight to ten equal pieces when it’s done. Then, shape each piece into a patty that is approximately half an inch thick.
Put two tablespoons of butter or vegetable oil in a skillet and turn the heat up to medium. Once the pan is heated, put the potato cakes in it and fry them for three to four minutes on each side, or until they are crispy and golden brown. Put them in the pan one at a time so they cook evenly. After cooking, put the cakes on a plate lined with paper towels to soak up any leftover oil.
Serve the potato cakes warm with sour cream, ketchup, or your favorite sauce for dipping on the side. These potato cakes are a warm, crowd-pleasing dish that tastes great and is easy to make. You can use them to make new meals out of leftovers or to make them fresh for a party.