Mashed Potato Cakes

A closeup photo of a partially eaten mashed potato cake topped with chopped chives.

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The absolute best way to use up leftover mashed potatoes! Easy to make and great served with just about any roast meats, grilled favorites or topped with an egg for breakfast.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Keyword: potatoes

Servings:

Calories: 154kcal

Author: Tricia

Ingredients

4 cups cold mashed potatoes
½ small sweet onion finely chopped
2 large eggs lightly beaten
1 cup all purpose flour (126g) plus more if needed
salt and pepper to taste
Canola or other vegetable oil for cooking

Instructions

Place the flour, salt and pepper in a bowl for dredging. In another bowl whisk the eggs until lightly beaten.
In a large bowl mix the mashed potatoes and onion together. Add a little oil to a large nonstick skillet and warm over medium heat. While the skillet preheats, make a ball of potatoes using approximately 2/3 cup or (150g) of the mixture. It should be like a very thick hockey puck approximately 3-inches wide by 1-inch thick.
Dredge both sides of the potato cakes in the flour Next dip the cakes in the eggs turning to coat both sides. Allow any excess egg to drip off. Transfer to the flour again and turn to coat.
Cook each cake until golden brown on both sides turning only once. Cook only a few at a time taking care not to over-crowd the pan. Remove the cooked potato cakes to a paper towel lined plate or small baking pan and keep warm.
Carefully wipe out the skillet with paper towels between batches. Add little more oil if needed before adding the next batch. Serve immediately.

Notes

Store leftovers in a airtight container in the refrigerator for up to 3 days.
Reheat in a small lightly greased nonstick skillet until warmed through, turning once.
Serve with gravy, ranch dressing, sour cream, ketchup, salsa, hot sauce, minced parsley, paprika, sliced green onions or chives.
Consider add-ins like crisp cooked bacon, shredded cheese or Dijon mustard

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition