Potato Cakes (Using Leftover Mashed Potatoes)
These potato cakes (or patties) are the best way to use up leftover mashed potatoes! Mixed with cheese and bacon then pan-fried until golden brown, there's so much flavor in every bite. You'd never know they have less than 10 ingredients and only 5 minutes of prep time.
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.
Notes
Note 1: You can use any combination of cheeses. I use a combination of 1/3 cup each of extra-sharp cheddar, mozzarella, and parmesan.
Note 2: ½ cup of cooked bacon bits.
Note 3: Depending on the consistency of your mashed potatoes, you may need to slightly adjust the amount of flour. If your mashed potatoes are creamy and soft, you may need to add a couple of tablespoons more flour.
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 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.
- 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
Serving: 1pattyCalories: 130kcalCarbohydrates: 13gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 28mgSodium: 241mgPotassium: 149mgFiber: 1gSugar: 0.4gVitamin A: 122IUVitamin C: 8mgCalcium: 85mgIron: 1mg
* Disclaimer: All nutrition information are estimates only.
