Cheesy mashed potato cakes are a crispy, golden way to use leftover mashed potatoes—soft and cheesy inside, crunchy outside.
🥔🧀 Ingredients
- 2 cups cold mashed potatoes
- 1 cup shredded cheese (cheddar works best)
- 1 egg (helps bind)
- 2–4 tbsp flour or breadcrumbs (as needed for firmness)
- 2 tbsp chopped green onions or parsley (optional)
- Salt and black pepper to taste
- Oil or butter for frying
👨🍳 Instructions
- Mix the base
- In a bowl, combine mashed potatoes, cheese, egg, and seasoning.
- Add flour or breadcrumbs until the mixture holds shape.
- Shape the cakes
- Form small patties with your hands (like burger-sized discs).
- Chill (important step)
- Refrigerate for 15–30 minutes so they firm up and don’t break while cooking.
- Cook
- Heat oil or butter in a pan over medium heat.
- Fry each cake for 3–4 minutes per side, until golden and crispy.
- Drain and serve
- Place on paper towels to remove excess oil.
- Serve hot.
🍽️ Serving ideas
- Sour cream or yogurt dip
- Garlic mayo or chili sauce
- Fried egg on top for breakfast style
- Side of salad or grilled vegetables
💡 Tips
- Cold mashed potatoes work best (fresh mash is too soft)
- Don’t overcrowd the pan—helps them crisp properly
- Add bacon bits or jalapeños for extra flavor
If you want, I can give you a baked (healthier) version or a restaurant-style ultra-crispy recipe.
