Crispy Potato Cakes (from leftover mashed potatoes)
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Mashed Potato Cakes loaded with spicy jalapeño peppers, onions, diced ham, and cheddar cheese transform leftover mashed potatoes into an amazing side dish. Fried until golden brown, I like to serve my crispy potato cakes topped with fresh tomato salsa or sour cream.
Why You’ll Love This Potato Cakes Recipe
Growing up, my Mom never let leftovers go to waste. Most times she would put yesterday’s mashed potatoes in a pie plate, dot the top with butter, and heat it up in the oven until the top was golden and crusty.
Old-fashioned potato Cakes, however, were always my favorite. Mom would take chilled leftover mashed potatoes, mix them with flour and eggs, and then fry them in hot oil in a cast-iron skillet. Hmm…hmm…good!
I took my Mom’s original basic recipe and added in cheddar cheese and ham. Then, to kick it up a notch even further, I added spicy jalapeño pepper to my Tex-Mex-inspired mashed potato cake recipe.
This simple recipe is so easy that you’ll find yourself regularly making extra mashed potatoes just so you’ll have leftovers for potato cakes!
Ingredient Notes
- Mashed potatoes | This recipe is the perfect use for leftovers! Keep them good and chilled until ready to make the mashed potato mixture.
- Egg | I use large eggs in all my recipes.
- All-purpose flour | The exact amount of flour will depend on the firmness of the mashed potatoes.
- Onion | A sweet yellow onion or a white onion will work for this recipe.
- Jalapeño pepper | Adding peppers is totally optional, but I like the added spice!
- Spices | Minced garlic, salt, and pepper balance out the flavors.
- Cheddar cheese | Totally optional, but why not go all in?!
- Ham or bacon | Another good use for leftovers! Use bits of diced ham or bacon to make these potato cakes even more hearty.
- Unsalted butter | Cooking potato cakes in melted butter adds flavor and a nice crispy exterior while the inside stays soft and pillowy. You may use either olive oil, vegetable oil, or canola oil for frying instead.
How to Make Fried Potato Cakes
Quick and easy to prepare, mashed potato cakes make a delicious snack or appetizer, too.
STEP 1 | Make potato mixture
Place chilled leftover mashed potatoes in a large mixing bowl. Stir in a lightly beaten egg and the flour and season with salt and black pepper.
Gently fold in the jalapeño pepper, onion, cheese, and diced ham (or bacon).
STEP 2 | Melt the butter and heat the pan
Heat a large non-stick skillet or griddle over medium-high heat, then add the butter to the pan and let it melt. (You can also use canola oil.)
STEP 3 | Cook in batches
Cooking in batches, drop spoonfuls of the potato mixture into the pan and then flatten them slightly until they are about a half inch thick.
Cook for three minutes on each side or until they are golden brown and crispy.
Drain on paper towels and continue with the remaining potato mixture.
Tips from the Home Chef’s Kitchen
If you enjoy today’s recipe, next time try these 4 ingredient Corn Cakes!
Variations and Substitutions
- Loaded mashed potato cakes. Replace the ham with bacon bits and replace the diced onion with sliced green onions. To serve, garnish with sour cream and chives.
- Sweet Potato Cakes. Use leftover mashed sweet potatoes for a sweet and savory twist. Serve warm drizzled with maple syrup for a real treat!
- Adapt this easy recipe to your taste by adding fresh herbs or grated parmesan cheese to the mix.
Storage and Reheating Tips
- Wrapped leftover potato cakes in aluminum foil and store them in the refrigerator for up to 2 days.
- To reheat, warm in the microwave or place on a baking sheet in a 350-degree oven until heated through.
Frequently Asked Questions
You should use leftover mashed potatoes within 3 to 5 days after storing them in the refrigerator. You’ll want to keep that little fact in mind if you plan to use your leftovers for today’s recipe.
Potato cakes can be frozen after cooking. First, let them cool completely, then place them on a parchment-lined baking sheet. Cover the baking sheet and place it in the freezer for 1 to 2 hours to flash freeze the potato cakes. Remove them from the pan, then store them in freezer bags for up to 3 months.
Let the potato cakes thaw for about 15 minutes, then reheat them on a baking sheet in a 350-degree oven for 15 minutes.
Looking for More Tasty Potato Recipes?
- Oven Roasted Red Potatoes — Seasoned with pantry spices like rosemary, thyme, and garlic, these crispy potatoes are finished at the end with a drizzle of quality aged balsamic vinegar.
- Grilled French Fries with Spicy Ketchup — These delicious hand-cut French fries get nice and crispy on the outside and stay fluffy on the inside without using a deep fryer.
- Ham and Cheese Potato Bites — Stuffed with chopped ham and a surprising secret ingredient (crushed pineapple!), these little twice-baked potatoes make an impressive party appetizer.
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Tex-Mex Mashed Potato Cakes
Ingredients
- 2 cups chilled leftover mashed potatoes
- 1 large egg slightly beaten
- 1/2 cup all-purpose flour
- 1/4 cup diced onion
- 2 tablespoons diced jalapeño pepper
- 1 clove garlic minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup shredded cheddar cheese
- 1/3 cup diced ham or bacon
- 2 tablespoons unsalted butter or canola oil
- Salsa for serving
Instructions
- Mix together mashed potatoes with remaining ingredients in a large bowl.
- Melt the butter in a large skillet over medium high heat. Working in batches, use a ¼-cup measure to scoop potato mixture into the hot pan. Flatten each cake out to about ½-inch thickness.
- Cook about 3 minutes on each side, until golden brown. Serve immediately with salsa, if desired.
Notes
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
