Description
Make crispy, fluffy potato cakes using your leftover mashed potatoes. These pan-fried patties feature cheddar cheese and fresh chives for a satisfying side or snack.
Ingredients
Scale
- 3 cups leftover mashed potatoes (cold)
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons finely chopped fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, divided
- 2 tablespoons vegetable oil, divided
Instructions
- In a large bowl, combine the cold mashed potatoes, beaten egg, flour, cheddar cheese, chives, salt, and pepper. Mix gently until just combined; do not overmix.
- Shape the mixture into 8 equal-sized patties, about 1/2 inch thick. If the mixture is too sticky, lightly dust your hands with flour.
- Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat.
- Carefully place half of the potato cakes into the hot skillet, ensuring they do not touch.
- Cook for 4 to 5 minutes per side, until they are golden brown and crispy on the outside.
- Remove the cooked cakes and place them on a plate lined with paper towels.
- Add the remaining butter and oil to the skillet and repeat the cooking process with the remaining potato cakes.
- Serve immediately as a side dish or snack.
Notes
- For extra crispiness, chill the formed patties in the refrigerator for 15 minutes before frying.
- You can substitute chives with 1 teaspoon of dried garlic powder or 1 tablespoon of finely chopped parsley.
- If your mashed potatoes are very loose, add an extra tablespoon of flour until the mixture holds its shape easily.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 1
- Sodium: 350
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 2
- Protein: 7
- Cholesterol: 45