Cheesy Mashed Potato Cakes Recipe

Cheesy Mashed Potato Cakes Recipe

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These cheesy mashed potato cakes are a delicious and comforting side dish or appetizer. They’re a great way to use up leftover mashed potatoes and are perfect for any occasion. Crispy on the outside, creamy and cheesy on the inside, they’re sure to be a hit!

Ingredients:

  • 2 cups leftover mashed potatoes (cold)
  • 1/2 cup shredded cheddar cheese (or your favorite cheese)
  • 1/4 cup chopped green onions (or chives)
  • 1 egg, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/4 cup breadcrumbs (panko or regular)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter or oil, for cooking

Instructions:

  1. In a medium bowl, combine the mashed potatoes, cheddar cheese, green onions, egg, salt, and pepper. Mix well until everything is evenly distributed.
  2. Shape the potato mixture into small patties, about 1/2 inch thick and 2-3 inches in diameter.
  3. Place the flour and breadcrumbs in separate shallow dishes.
  4. Dredge each potato cake first in the flour, then dip in the beaten egg (if you have leftover egg after the initial mixing, you can use it here), and finally coat with the breadcrumbs, ensuring they are fully covered.
  5. Heat the butter or oil in a large skillet over medium heat.
  6. Carefully place the potato cakes in the hot skillet, being careful not to overcrowd the pan.
  7. Cook for about 3-4 minutes per side, or until golden brown and crispy.
  8. Remove the potato cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
  9. Serve immediately and enjoy!

Optional Additions/Variations:

  • Add a pinch of garlic powder or onion powder to the potato mixture for extra flavor.
  • Mix in some cooked bacon bits or ham for a heartier version.
  • Use different types of cheese, such as mozzarella, Monterey Jack, or pepper jack.
  • Serve with a dollop of sour cream, ranch dressing, or your favorite dipping sauce.
  • For a crispier coating, chill the breaded potato cakes in the refrigerator for 30 minutes before cooking.

Tips:

  • Cold mashed potatoes work best for this recipe.
  • Don’t overmix the potato mixture, as this can make the cakes tough.
  • Use a spatula to carefully flip the potato cakes to prevent them from breaking.
  • Adjust the cooking time as needed depending on the size and thickness of your cakes.

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