A simple, scrum-diddly-umptious way to repurpose leftover mashed potatoes.
If you’re under the impression that you can’t do much with leftover mashed potatoes, guess again! Fried potato cakes are one of the coolest ways to transform old mashed taters into a dynamic dish that satisfies lots of different tastes.
As the doughy cousin of potato pancakes, fried potato cakes have a thick and slightly fluffy consistency that can soak up a ton of flavor. So whether you make them salty, spicy, or even sweet, each bite is better than the next. They’re so simple yet versatile, you can serve them at breakfast, lunch, or dinner. Personally, I savor them as part of a big brunch with Cheesy Scrambled Eggs and Steamed Spinach, but feel free to play with the possibilities.
Are Fried Potato Cakes Healthy?
Since fried potato cakes are made from starchy potatoes and flour, then fried in oil, they’re not the healthiest dish out there. Once in a while, though, they can be part of a well-rounded diet. To provide some extra protein, add some cottage cheese or Greek yogurt. And if they need to be free from gluten, replace all-purpose flour with a gluten-free version from Bob’s Red Mill or King Arthur.
A Variety Of Scrumptious Variations
The beauty of this recipe is that you can keep it simple and savory, or you can sweeten the deal by using sweet potatoes instead of regular potatoes. This also colors them into either a sunny, orange hue or a deep purple, depending on the type of sweet potato you use.
But if you’d like to stick to regular taters, consider adding some garlic, herbs, and spices to tantalize your taste buds. When I make fried potato cakes, I mix in half a teaspoon each of garlic powder, onion powder, thyme, rosemary, and oregano. If I want to warm it up with spice, I’ll also add a teaspoon of cumin or half a teaspoon of crushed red pepper.
How do I store leftovers?
Let the cakes cool to room temperature before popping them in an airtight container and refrigerating for up to 3 days. To freeze, store cakes in a freezer-safe container or bag, and they’ll stay good for about 3 months. Whether you freeze or refrigerate them, keep them from sticking together by layering slips of parchment paper in between cakes. If you freeze them, make sure to defrost them in the fridge overnight before reheating them. Reheat in the oven at 350°F for about 10 minutes.
Serving Suggestions
When paired with a classic Sour Cream Dip, Garlic-Infused Olive Oil, or Applesauce, you’ve got a deliciously dippable snack. But these tater-ific patties also make a great companion to main dishes like Bacon-Wrapped Steak, Air-Fryer Meatballs, Rotisserie Chicken Casserole, or a vibrant and vegetarian Quinoa Chickpea Salad. Eaters of many kinds can dig into this simple, satiating side!
Ingredients
- 2 cups cold mashed potatoes
- 1 large egg beaten
- 1/4 cup all-purpose flour plus more if needed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for frying
- Chopped fresh parsley for garnish
Instructions
- In a large bowl, mix together the mashed potatoes, beaten egg, flour, salt, and pepper until well combined. If the mixture seems loose, add a little more flour at a time until it is stiff.
- Heat oil in a large skillet over medium heat. Scoop about 1/4 cup of the potato mixture per cake into the hot oil. Flatten slightly with the back of a spatula.
- Fry each side for about 3-4 minutes or until golden brown and crispy. Drain on paper towels. Sprinkle with fresh parsley when serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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