Forget reheating mashed potatoes, that’s so boring! Transform them into these potato cakes loaded with cheese, bacon, and everything in between! I guarantee they’ll be a hit with your family, and you may not even have leftovers. The best part? The recipe uses just a handful of simple pantry ingredients, so there’s no complicated ingredient list or need to run to the store.
If you’re a mashed potato lover, then these potato patties are just for you. They’re golden brown on the outside and soft and cheesy on the inside. We also love to top them with a variety of sauces, salsas, and even leftover proteins for a twist on lunch or dinner any day of the week! If you want more delicious ways to cook up some taters, try my ground beef and potato hash as well as my grilled lemon potatoes.
Why you’ll love this recipe
- Easy to make – Whether you’re making mashed potatoes from scratch or using leftovers, these patties are so quick and simple to make.
- All pantry staples – This recipe is made with ingredients you already have on hand. And you can customize with other ingredients you already have at home too.
- Different side dish – Break away from the traditional mashed potatoes. This recipe adds variety to those weeknight dinners.
- Perfect for the day after a holiday meal – These potato cakes are perfect to use all that leftover mash from Thanksgiving or other special occasions.
Tips for Busy Cooks
Yes, this is a great solution for leftover mashed potatoes, but I also find it to be an amazing meal prep recipe too. Make a double batch of potato mash with the intention to make these patties later in the week. I promise you won’t be disappointed.
Key Ingredient Notes
- Leftover mashed potatoes – You can use leftover mashed potatoes or make my Instant Pot mashed potatoes in under 30 minutes.
- Cheese – Use any combination of cheeses. I use a combination of 1/3 cup each of extra-sharp cheddar, mozzarella cheese, and parmesan cheese.
- Bacon – Don’t skip this ingredient. Bacon adds flavor and texture to the patties!
- Egg binds the mixture together.
- Flour – I like to use all-purpose flour.
- Seasoning – Dried parsley, garlic powder, black pepper, and kosher salt add flavor to these patties.
- Baking powder makes the potato patties less dense.
- Oil – I like to use vegetable oil. But you can use any oil that can manage a high smoke point.
How to make potato cakes with leftover mashed potatoes
Mix together mashed potatoes, cheeses, bacon, egg, flour, parsley, garlic powder, baking powder, salt, and pepper in a large bowl.
Heat 2-3 tablespoons of oil in a large skillet over medium-high heat. Drop about ¼ cup of potato mixture into the hot skillet, 3-4 patties at a time.
Flatten each potato mixture into a patty. Cook for 3-4 minutes per side, or until nice and golden brown.
Transfer the cooked potato patties on to wire rack lined with paper towel to absorb excess oil.
Repeat with the remainder of potato mixture, adding more oil to the skillet as needed.
Serve hot with a dollop of sour cream, if desired. If not serving right away, you can keep the potato cakes warm in the oven at 200°F.
Expert Tips:
- Grate your cheese from the block to get a nice melty texture. Pre-shredded cheese can make the cakes gritty thanks to the anti-caking agent.
- Don’t over-mix the potato cake mixture. This could cause the cakes to become gummy. Mix just until the ingredients are combined.
- If your potato cakes aren’t holding their shape, chances are your batter is too wet. Try adding a tablespoon of flour at a time until the batter holds more firmly.
- Add enough oil; hot oil is key to cooking the patties. These take more oil than you think you need. Make sure the skillet is nicely coated and that the oil is very hot before adding the cakes – they should sizzle when they hit the pan.
- Use a cookie scoop or measuring cup to make the patties the same size. This is key to even cooking so they all cook at the same rate.
- Don’t over-crowd the frying pan. Work in batches to ensure a nice golden crust on the potato patties.
- If you’re making these for a crowd, you can make them ahead of time and keep them warm in a 200ºF oven until ready to serve.
What to serve with mashed potato patties
The options are endless. You can serve these fried potato cakes hot as an appetizer with a side of sour cream. Toast them and place melted butter for a delicious snack. They also make the perfect side for Thanksgiving. Some other topping options include:
Variations of Leftover Mashed Potato Cakes
Here are some suggestions to try for a flavor twist with your potato patties:
- Add chopped green onions or chives.
- Use ham instead of bacon.
- Replace dried herbs with chopped fresh ones instead.
- Use different kinds of cheeses. Havarti, Swiss, Gouda, Monterey-Jack, and pepper jack are all great options. TIP: Try to use a combination of melty and hard cheeses for the best results.
- Finely chopped jalapeno is great for those who love spicy!
Storage
Store the potato patties in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave or the oven until heated through. The air fryer also works really well for reheating since it crisps the outside and keeps the inside soft.
Yes, you can freeze mashed potato patties. Once cooked allow them to cool. Transfer them onto a baking sheet and then freeze them for about 1-2 hours until they are solid. Make sure you freeze them in a single layer. Transfer them into an airtight container or freezer friendly bags. Use them within 2 weeks.
FAQs
They’re sticky due to too much liquid. To make them less sticky add a little bit more flour. Add 1 tablespoon of flour at a time until they’re less sticky.
This can occur due to the oil not being hot enough. The oil needs to sizzle when you place the potato pancakes into the skillet. Try not to overcrowd the pan as too many in a skillet can also contribute to them not being crispy.
Yes, you can make the potato patties with freshly made mashed potatoes.
More Easy Potato Recipes
Potato Cakes (Using Leftover Mashed Potatoes)
Ingredients
- 2 cups cold leftover mashed potatoes
- 1 cup grated cheese Note 1
- 4 bacon strips chopped and cooked, Note 2
- 1 large egg
- ½ cup all-purpose flour Note 3
- 1 tablespoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon baking powder
- ½ teaspoon black pepper
- ½ teaspoon coarse kosher salt
- ¼ cup vegetable oil
Instructions
- In a large bowl, mix together mashed potatoes, cheeses, bacon, egg, flour, parsley, garlic powder, baking powder, salt and pepper.
- In a large skillet, heat 2-3 tablespoons of oil over medium high heat.
- Using a large cookie scoop, drop about ¼ cup of potato mixture into the hot skillet, 3-4 patties at a time. Flatten each potato mixture into a patty.
- Cook for 3-4 minutes per side, or until nice and golden brown.
- Transfer the cooked potato patties on to wire rack lined with paper towel to absorb excess oil.
- Repeat with the remainder of potato mixture, adding more oil to the skillet as needed.
- Serve hot with a side of sour cream, if desired. If not serving right away, you can keep the potato cakes warm in the oven at 200°F.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store the potato patties in an airtight container in the refrigerator for up to 3 days.
– To reheat, place them in the microwave or the oven until heated through. The air fryer also works really well for reheating, since it crisps the outside while keeping the inside soft.
– To freeze, allow them to cool. Transfer them to a baking sheet and freeze for about 1-2 hours, until solid. Make sure you freeze them in a single layer. Transfer them into an airtight container or freezer-friendly bags. Use them within 2 weeks.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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This recipe was originally published on October 3rd, 2018.
Reader's Reviews
Barbara says
These potato pancakes are the best I have made. I have always made them rather plain without cheese and bacon like my mother did, but this recipe takes potato pancakes to another level! Thank you.
Shinee says
Hi, Barbara! I’m so happy you tried the recipe and loved it. Thank you so much for your feedback!
Barbara Zenewicz says
Great. Crispy & delicious.
Shinee says
So glad you liked the recipe, Barbara. Thank you for your feedback!
Julie says
I love this was delicious came out perfect thank you 😊
Ira Bernstein says
Keep warm at 200°C? That’s 400°F. Did you mean 200°F?
Shinee says
Oh man, definitely meant 200°F. Thank you for clarifying, Ira. 🙂 Fixing it now…