Julie Clark
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Leftover Mashed Potato Cakes Ready in 25 Minutes
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The best potato cakes start with cold leftover mashed potatoes, a little flour, eggs, cheese and hot oil. The result is a crispy, golden potato patty with a soft, cheesy center that tastes like Sunday dinner got a second life.
This old-fashioned potato cakes recipe is one of my favorite ways to use up mashed potatoes after holidays, family dinners or anytime I make a little too much. They’re quick, flexible and ready in about 25 minutes.
The One Leftover Mashed Potato Recipe My Family Requests Every Time
One of our favorite side dishes is creamy mashed potatoes. Sometimes we make them with brown butter mashed potatoes, garlic mashed potatoes, or spinach mashed potatoes with cheese (just trust me on this one). And other times we switch up the flavors and make mashed sweet potatoes.
There was a day when we never had leftover mashed potatoes because the kids devoured them in one sitting. Now that the kids are older and not home as much, they request I make these leftover mashed potato cakes, especially when they are home after holidays and Sunday dinner.
This old fashioned potato cakes recipe is our favorite way to use up mashed potatoes! Mashed potato patties have endless variations and are the ultimate comfort food. They’re great with our cheesy mashed potatoes.
These potato cakes are one of the easiest and most delicious ways to use up leftover mashed potatoes. They’re ready in under 30 minutes, family-friendly, and endlessly customizable with your favorite cheeses, seasonings, meats, or vegetables. Serve them for breakfast, alongside dinner, or as a satisfying lunch with a dollop of sour cream on top.
Are potato pancakes the same as latkes?
Latkes are a traditional Jewish food. Latkes are made more with shredded potato, making them less uniform than our potato pancakes made with mashed potatoes. Latkes are delicious, just make differently than these potato pancakes.
Ingredients for Potato Cakes
- Mashed potatoes. Not all mashed potatoes are created equal. Some are “runnier” than others. Some have butter, milk and salt added. But the nice thing about our recipe is that it is adaptable to all types of mashed potatoes. Even store bought!
- Flour. Adjust the amount of flour, adding more flour if your mashed potatoes are runnier, and less if the mashed potatoes are thicker.
- Eggs. Eggs and flour combined help hold the potato pancakes together.
- Cheddar Cheese. Because cheese makes everything better, right? Parmesan cheese is a great addition, too.
See the recipe card below for full ingredients and amounts.
How do you keep potato cakes from falling apart?
Cold mashed potatoes, enough binder and hot oil are the keys to potato cakes that hold together. Warm mashed potatoes are softer and harder to shape, so chilled leftovers work best.
Start with ½ cup flour, then add more only as needed. Thick mashed potatoes may not need much extra flour, while softer mashed potatoes may need closer to 1 cup total. The mixture does not have to be firm enough to shape with your hands. It can be scoopable, then flattened in the skillet with a spoon.
Heat the oil before adding the potato mixture. If the oil is not hot enough, the cakes can stick to the pan and soak up oil instead of frying into crisp, golden patties.
For the crispiest edges, place cooked potato cakes on a wire rack instead of stacking them on a plate. This keeps steam from softening the bottoms.
What are some serving suggestions for potato cakes?
Make loaded potato cakes! Here are a few favorites you can mix into our basic potato pancake batter:
- Pizza: Diced pepperoni, minced garlic and mozzarella cheese inside.
- Ham and cheese: Diced ham, shredded swiss (or cheddar) and diced onion.
- Bacon Ranch: ½ packet of ranch seasoning, chopped bacon, cheddar cheese.
- Veggie: Diced veggies of all kinds. Use up those bits of veggies in your fridge!
- Mexican: Leftover taco meat, cheddar cheese, and chopped peppers.
- Greek: Sun Dried tomatoes and feta cheese.
What if you just want to add toppings? Try a dollop of sour cream, diced onions, bacon, shredded cheese, queso, salsa and snips of fresh herbs.
Here’s just a few ideas for a main dish to go with potato cakes:
Can you make potato cakes without flour?
Yes, but flour gives potato cakes their best structure. If you need a gluten-free option, use a few tablespoons of cornstarch or tapioca starch instead. The cakes may be thinner and a little more delicate, but they will still fry up with crispy edges.
Why did my potato cakes fall apart?
Potato cakes usually fall apart because the mashed potatoes are too warm or too loose, the mixture needs more flour, or the oil is not hot enough. Use cold mashed potatoes, add flour gradually, and let the first side get golden brown before flipping.
Why did my potato cakes stick?
If your potato cakes stuck to the pan, it’s most likely because you didn’t have the oil hot enough before adding the potatoes to the frying pan. Heat the oil first, then add the cakes.
Are these potato pancakes the same as Arby’s?
No. Arby’s potato cakes remind me more of hashbrowns than a mashed potato cake. They are different, but we think ours are better. And now that Arby’s has discontinued their potato cakes, you can make these at home!
You may also love using leftover mashed potatoes in our potato rolls. And try our sweet potato casserole!
Potato Cakes (With Leftover Mashed Potatoes)
The best way to use up leftover mashed potatoes! Easy, cheesy, fried mashed potato cakes ready in under 30 minutes.
Servings 9
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
- 3 cups mashed potatoes
- 3 large eggs
- 1 cup shredded cheddar cheese
- ½ to 1 cup all purpose flour
- vegetable oil
Optional Add Ins:
- ranch seasoning
- garlic
- chopped bacon
- ham
- onions
- diced vegetables
Optional Toppings:
- sour cream
- green onions (chopped)
Instructions
- Place your mashed potatoes, eggs, cheese, and ½ cup of flour into a large bowl. Stir until WELL combined. 3 cups mashed potatoes, 3 large eggs, 1 cup shredded cheddar cheese, ½ to 1 cup all purpose flour
- Gradually add more flour, a few tablespoons at a time, until the mixture is thick and scoopable. You may not need the full 1 cup.
- Heat a large skillet with about 1/4" oil in the bottom over medium high heat. vegetable oil
- Once the oil is hot, drop the batter by ¾ cup full (or smaller if you'd like) into the oil. Use a spoon to spread slightly into a round "pancake".
- Cook until the pancake is golden brown on one side. Then flip and continue to cook until the patty is golden brown on the second side and cooked through.
- Place a wire rack on a baking sheet. As you remove the potato cakes, place them on the wire rack so any extra oil drips down and they don't get soggy.
- Top with sour cream and green onions. Serve immediately.
Notes
- Use instant potatoes if you don’t have leftover mashed potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Try reheating in an air fryer oven for best results.
Nutrition
Calories: 229kcal | Carbohydrates: 11g | Protein: 7g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 102mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 216IU | Calcium: 102mg | Iron: 1mg
Can batter be kept in the fridge for later?