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Leftover mashed potato cakes recipe

Leftover mashed potato cakes recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Leftover potato

This is a great recipe for leftover mashed potatoes. You might need to adjust the ingredients depending on how much mashed potatoes you have left over.

13 people made this

IngredientsServes: 4

  • 420g leftover mashed potatoes
  • 1 egg
  • 1 teaspoon pepper
  • 25g breadcrumbs
  • 1 tablespoon oil
  • 1 knob butter

MethodPrep:5min ›Cook:8min ›Ready in:13min

  1. Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
  2. Pour breadcrumbs into a small bowl. Shape potato mixture into 7 to 8cm cakes with wet hands and dip in breadcrumbs so they are evenly coated.
  3. Heat oil and butter in a nonstick frying pan over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (6)

by Jane Allen

I added extra onion, cheese, garlic powder and coated in pankos. hey were pretty good but still lacking something-02 Dec 2018

by Angel Laney

this the simplest, yet tasty way to refry potatoes! my family loves this way so much they request it for breakfast the next day! easy to make, and so versatile,,, i have added shredded cheese, chopped onions, bacon, garlic powder, even finely chopped ham, all are wonderful! thanks for the great recipe-03 Apr 2018

by plamuk aka travellingchef

These are not PANCAKES but plain old potato cakes which are not the same. Been making these for over 50 years but better than these as mine contain a few extra ingredients not mentioned here.'nuf sed. plamuk aka travellingchef-03 Apr 2018


In a bowl, combine together the mashed potatoes, spinach, onion, egg, flour, and baking powder. Season with salt and pepper, to taste.

Heat a large non-stick skillet with little olive oil over medium heat. Add potato mixture by 1/4-cup to a hot pan and cook for 2-3 minutes or until lightly golden brown.


Mashed Potato Patties

Better known I guess as Mashed Potato Patties, but Tater Cakes sound so much more interesting, don't ya think? The basic seasoning for my potato patties are always garlic powder, onion powder, and of course, a little Slap Ya Mama , but honestly you can flavor these up just about anyway you like. You can also use a variety of coatings in combination with the flour - bread crumbs are standard, panko bread crumbs are superb, but crushed potato chips or tortilla chips work well, especially the flavored and spicy kinds of chips, heck you can even use crushed plain corn flakes! Use your imagination.

A great way to use leftover mashed potatoes, but these are especially good when you have leftover Mashed Potato Casserole because they are already seasoned and flavored up for ya and ready to go! I just love the contrast between the super creamy insides of these against the crunchy outside. So good!

Goes great as a side dish with simple roasted chicken or just plain, pan seared meats, but really anywhere you would normally serve potatoes. In other words, when you make mashed potatoes to go with that nice pot roast on Sunday, make enough that you have intentional leftovers because these are yummy!

Recipe: Mashed Potato Patties

  • 1 cup of self rising flour
  • 1 cup of dried or panko bread crumbs
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 1 tablespoon of chopped fresh parsley
  • 2 tablespoons of butter , bacon fat or a combination of butter and oil
  • 4 cups of prepared cold mashed potatoes
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of of onion powder
  • Kosher salt and freshly cracked black pepper , to taste
  • 1 large egg , beaten

Combine the flour, bread crumbs, Cajun seasoning and parsley flakes and set aside 1 cup of the mixture. Heat the fat in a non-stick skillet over medium high heat.

Meanwhile, combine the leftover cold mashed potatoes with the reserved cup of flour mixture and the garlic and onion powder. Add other favorite seasonings as desired. Taste, add salt and pepper if needed, taste and adjust seasonings as needed. Add the egg and mix well. Scoop out potatoes and roll to form a tight ball. Flatten and shape into a patty. Spread the flour mixture on a plate and dredge the patties in the flour and bread crumb mixture until lightly coated. Carefully place patties into the hot oil and cook until nicely browned on both sides. Serve hot with a light drizzle of melted butter.

Variation: Add in a tablespoon or two of sour cream, some sliced green onion, grated cheddar cheese, finely minced ham and/or chopped, cooked bacon.

Irish Boxty: Use 2 cups of mashed potatoes and 2 cups of raw, grated potatoes, wrap in a clean dishtowel and squeeze out any excess water. Serve with a dollop of sour cream.

Check These Recipes Out Too Y'all!

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Cheesy Leftover Mashed Potato Cakes

These Cheesy Leftover Mashed Potato Cakes are crispy on the outside and cheesy and soft inside. They’re the best way to use your leftover mashed potatoes and are a delicious side dish recipe!

These leftover mashed potato cakes are crazy delicious. They're everything good about mashed potatoes, only 100,000 times better. Melty cheese mashed potatoes with crispy edges … I can barely handle it.

Seriously, can you think of any better way to use leftover mashed potatoes? Neither can I.

When I brought these out for dinner (being a food blogger means I get an awesome excuse to pig out on leftover mashed potato cakes and call it dinner) my handsome man had a look of horror across his face and said, “Is this all there is?” Of course, four leftover mashed potato cakes for dinner is almost overkill and neither of us could finish our plates.

These should be eaten as a side dish. You know, like mashed potatoes are supposed to be.

Fried cheesy potatoes, do I need to say more?

The outside of these leftover mashed potato cakes is light and crispy with a touch of cheese-melted-onto-the-side-of-a-pan taste. Inside they are warm and soft and slightly gooey from the melted white cheddar.

They remind me a little of a pierogi. Serve them warm topped with sour cream and chopped green onions.

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Main Ingredients

  • Cooked potatoes. I prefer to use boiled potatoes rather than leftover mashed potatoes in this recipe because, this way, I always end up with the same texture and consistency.
  • Parmesan Cheese. You can purchase finely grated Parmesan, or grate it yourself.
  • Egg. It helps the potato mixture to hold together better.
  • Parsley + Chives. These herbs add a lot of flavor. You can substitute with dill, cilantro, scallions, or basil, if preferred.
  • Flour. Use regular bleached or unbleached all-purpose flour.
  • Salt + Pepper.

How to make Potato Cakes:

  1. Combine the mashed potatoes, egg, and flour. Stir to combine. This is the base of the recipe. The texture should be smooth, but sturdy. It will hold it’s shape when you form it into the patties. If the potatoes are ultra creamy, you may need to add a bit more flour. If your potatoes seem lacking in flavor or salt, you may need to add some salt to this recipe. This recipe is assuming the potatoes are seasoned.
  2. Saute any veggies being added. The potato cakes won’t cook long enough to soften the veggies, so they should all be sauted. Then before adding to the potato mixture, pat the veggies dry to remove any excess moisture.
  3. Stir in add ins. There’s so many options for flavor add-ins with this recipe. I have several ideas listed below. Just be sure to dice up anything you’re adding such as meats. Grate the cheeses. And dice up and saute the veggies.
  4. Melt butter in a large skillet over medium heat.
  5. Scoop up the potato mixture, using a large spoon or a large cookie scoop. Then shape the potatoes into a pancake type shape about 1/2 inch thick.
  6. Carefully add potato cakes to the large skillet in the melted butter and cook for 2-3 minutes until the bottom is nicely golden. Then carefully flip the potato cake and cook the other side another 2-3 minutes.
  7. After cooking, remove the potato cakes and place on a paper towel to catch any excess grease. Continue until all potato mixture has been cooked.
  8. Serve warm, topped with sour cream if desired.

Truthfully, we eat these with almost anything. Maybe pair with meatloaf, pork chops, hamburgers, the sky is the limit. We always save leftover mashed potatoes and use it to make potato cakes the next day. Then with whatever our main dish is for the night, we pair it. I will say I do baked beans a lot with potato pancakes, and it tastes amazing dipped in the bean juice.


Crispy Cheesy Leftover Mashed Potato Pancakes

I love taking leftovers and giving them a makeover for their second appearance at our table. These Crispy Cheesy Leftover Mashed Potato Pancakes are one of my favorite ways to use up leftover mashed potatoes.A nice crispy crust with a soft mashed potato pillow in the center. Yum!

BUT, you need to start with good mashed potatoes. My Creamy Mashed Potatoes recipe was perfect for this use. I used green onions because I liked the color, but feel free to use a finely chopped or grated white onion if you prefer those.

Ingredients:

3 cups chilled leftover mashed potatoes

1 cup shredded cheddar cheese (or mozzarella cheese)

2 Tbsp. chopped scallions, green and white parts

3 Tablespoons all-purpose flour

3/4 cup bread crumbs or all-purpose flour for dredging

Pinch of salt and black pepper

Vegetable or Canola oil- for pan-frying

In a large mixing bowl, stir together the mashed potatoes, cheese, scallions, egg and flour until combined.

To make equal size pancakes, use an ice cream scoop or 1/4 cup measuring cup. Gently flatten the ball into a thick pancake with your hands.

Place bread crumbs in a bowl. Take one potato cake and dredge in bread crumbs place in frying pan. Cook until well browned on the bottom. Turn cakes over and cook until browned on the other side.

Add more oil to the pan as needed between batches. Make sure to not overcrowd the pan and do not flip the pancakes too soon or they won’t develop a crisp crust.

Transfer the pancakes to a paper towel-lined plate to observe excess oil.


This recipe does not work well with instant mashed potatoes because their composition is completely different from homemade mashed potatoes, so I recommend taking the extra time and making real, homemade mashed potatoes which are super easy to make.

Call them cutlets, patties or pancakes these leftover mashed potato ham cakes are incredibly addictive! They are crispy on the outside and soft, cheesy and flavourful inside. If you are not a fan of ham, feel free to switch things up and use chicken, cooked broccoli, or just more cheese. Everything goes!


Learn how to make potato pancakes

Here are some tips on how to make a successful potato pancake:

  • Make sure the leftover mashed potatoes are completely chilled. They should be thick and not too loose.
  • The less flour used the better. Flour is used as an important binder in the cakes, but if too much is used, they will taste like flour and not potatoes. I don't like to use more than ½ cup of flour for 3 cups of potatoes. If more flour is needed, feel free to add up to ¾ cup, but be careful with adding any more. Because they are tater cakes, not flour cakes.
  • Be creative and add in fresh herbs, favorite spices, shredded cheese, and/or a cooked protein.
  • Use a good quality oil for frying and maintain the temperature at 365F/185C degrees.
  • Serve the pancakes with sour cream, applesauce, salsa, hot sauce, cheese sauce, kimchi. Basically serve them with whatever you want. Tater cakes don't judge!

So, when you find yourself with lots of leftover potatoes, make these Mashed Potato Pancakes! If you enjoyed this recipe, please leave me a comment below and I truly appreciate sharing the recipe with friends and family.



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