Make potato cakes with leftover mashed potatoes

potato cakes 1

I love mashed potatoes but I often make too much for just Matt and myself and then we wind up eating mashed potatoes for days. Not that there is anything wrong with leftover mashed potatoes but sometimes they can get a little boring. These potato cakes are the perfect way to spruce up those cold, leftover potatoes.

You guys, these are SO good. I form small patties with the leftover cold mashed potatoes, coat them in crispy breadcrumbs and salty parmesan cheese and then pan fry them until they turn a golden brown color and the coating gets crisp. These take comfort food to a whole new level. They are the perfect side dish for almost any meal. Last night I served these alongside a mediterranean stuffed chicken breast I picked up from Trader Joe’s on the way home from work and Ina Garten’s green beans gremolata.

This recipe makes about 5-6 potato cakes depending on how large you make them.


1 egg
1 tablespoon water
3/4 cup breadcrumbs
1/2 cup parmesan cheese, grated
1.5 cups leftover mashed potatoes – *I use Pioneer Woman’s recipe. These are the most decadent mashed potatoes you will ever have!
1/4 cup canola oil for frying


1. Beat the egg with 1 tablespoon of water in a large, shallow bowl. Combine the breadcrumbs and parmesan cheese in another shallow bowl or large plate. This is your “dredging station”. I use pie plates for this because they are shallow and wide enough for coating the potato cakes.
2. Begin to form potato patties with the leftover mashed potatoes. I made mine about 3 inches in diameter. You can make them smaller or larger depending on what your preference is.
3. Dip the potato patties in the egg mixture, coating both sides and then quickly transfer the patties to the breadcrumbs and parmesan and coat both sides. Once the potato patties are coated in the breadcrumb mixture set them aside on another plate.

potato cakes 4

4. Once you have all your potato patties coated in the breadcrumbs, heat the oil in a large skillet over medium heat. Once the oil is hot transfer the potato patties coated in the breadcrumb mixture to the skillet. Fry them on one side for about 2-3 minutes, flip them and fry them on the other side for 2 minutes until they are golden brown and crispy.

potato cakes 2

5. Remove them from the oil and place them on a plate lined with a paper towel. Let them stand for 2 minutes to cool.

*Note: You may want to fry these in batches. I fried 3 patties at a time.

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