Old-Fashioned Potato Cakes

If you love crispy, golden potato cakes with a soft, fluffy center, this recipe is for you! These old-fashioned potato cakes are a delicious way to use up leftover mashed potatoes, transforming them into a savory, crispy treat. They’re quick to make, budget-friendly, and packed with comforting flavors. Whether served as a side dish, a snack, or even for breakfast with eggs, these pan-fried potato cakes are always a hit!

Why You’ll Love This Recipe?

• Great Use for Leftover Mashed Potatoes – No food waste, just crispy, golden goodness!
• Crispy on the Outside, Soft on the Inside – The perfect balance of crunchy edges and fluffy centers.
• Simple & Budget-Friendly – Made with pantry staples, yet full of comforting flavor.

Ingredient Notes

• Mashed Potatoes – Use cold, leftover mashed potatoes for the best texture. Freshly made mashed potatoes tend to be too soft.
• Flour – Helps bind the cakes together. You can substitute with breadcrumbs for a crispier finish.
• Egg – Adds structure, helping the cakes hold their shape.
• Green Onions or Onion Powder – For a mild, savory flavor.
• Cheese (Optional) – A bit of shredded cheddar or Parmesan adds extra richness.
• Salt & Pepper – Season to taste for the perfect savory bite.
• Butter & Oil – A mix of both gives the cakes a golden, crispy crust without burning.

Step-by-Step Instructions

1. Mix the Batter

In a large bowl, combine 2 cups of cold mashed potatoes, ½ cup flour, 1 beaten egg, ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ cup chopped green onions (or ½ teaspoon onion powder). If using, stir in ½ cup shredded cheese for extra flavor.

2. Shape the Cakes

Using your hands, form the mixture into small patties, about ½ inch thick. If the batter is too sticky, dust your hands with a little flour.

3. Heat the Pan

Heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium heat. The oil helps prevent burning, while the butter adds flavor.

4. Cook Until Crispy

Place the potato cakes in the pan, making sure not to overcrowd them. Cook for 3-4 minutes per side, or until golden brown and crispy. Flip carefully to avoid breaking them.

5. Drain & Serve

Transfer the cooked potato cakes to a plate lined with paper towels to drain excess oil. Serve warm with your favorite toppings.

Expert Tips for the Best Potato Cakes

• Chill the Mixture – If your mashed potatoes are too soft, refrigerate the mixture for 15-30 minutes before shaping.
• Use a Nonstick or Cast Iron Pan – This helps prevent sticking and ensures an even, crispy crust.
• Don’t Overcrowd the Pan – Cooking in batches allows each cake to crisp up properly.

Serving Suggestions

• Classic Toppings – Serve with sour cream, chives, or applesauce.
• Breakfast Pairing – Perfect alongside fried eggs and bacon.
• Dipping Sauce Ideas – Try with garlic aioli, ranch, or spicy ketchup for extra flavor.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Place the cooked potato cakes on a baking sheet, freeze until solid, then store in a freezer bag for up to 2 months.
• Reheating: Reheat in a skillet over medium heat for crispiness, or in the oven at 375°F (190°C) for about 10 minutes.

Frequently Asked Questions

Can I use instant mashed potatoes?
Yes, but make sure they are thick and well-seasoned for the best flavor and texture.

What if my potato cakes are falling apart?
Try adding more flour or an extra egg to help bind the mixture together.

Can I bake them instead of frying?
Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, for a lighter version.

Final Thoughts

These old-fashioned potato cakes are the perfect way to turn leftovers into something crispy, golden, and irresistible. Whether served as a snack, side dish, or breakfast treat, they’re always a crowd-pleaser. Give them a try and let me know how they turn out!

Print