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Leftover Mashed Potato Cakes

Leftover mashed potato cakes turn cold mashed potatoes into crisp, golden patties with cheddar and green onions. Pan-fried in a 12-inch skillet, they are tender inside and browned on both sides.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup mashed potatoes cold, leftover
  • 1 egg large
  • 0.33 cup all-purpose flour
  • 0.5 cup sharp cheddar cheese shredded
  • 2 green onions medium, thinly sliced
  • 0.25 tsp salt
  • 0.125 tsp black pepper
  • 2 tbsp vegetable oil

Equipment

  • 1 12-inch skillet

Method
 

  1. Stir together the mashed potatoes, egg, flour, cheddar, green onions, salt, and pepper in a medium bowl until evenly combined.
  2. Divide the mixture into 8 portions.
  3. Shape each portion into a 1/2-inch-thick patty.
  4. Heat 1 tablespoon of the oil in a 12-inch skillet over medium heat.
  5. Add 4 patties and cook for 4 to 5 minutes, until golden brown on the bottom.
  6. Flip the patties and cook for 3 to 4 minutes, until golden on the second side and 160°F in the center.
  7. Transfer the patties to a plate.
  8. Heat the remaining 1 tablespoon oil in the skillet and repeat with the remaining patties.

Notes

For patties that hold their shape, start with cold mashed potatoes and avoid overmixing. Refrigerate leftovers for up to 3 days; freeze cooked patties for up to 2 months. For a gluten-free version, use a gluten-free all-purpose flour blend.