These cakes are simple to mix, quick to cook, and will do wonders for your brunchatude (top it with a poached or fried egg, above, and you’re in business!). You can also jazz them up further by mixing in any little bits of cheese you have lying around, goat cheese and cheddar being two excellent choices.

Mashed Potato Cakes Recipe

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Author: Jennifer Abbot
Total Time: 15 minutes
Yield: 4-5 cakes 1x

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Description

Transform leftover mashed potatoes into crispy, golden-brown cakes that are perfect for brunch, especially when topped with a poached or fried egg.

Ingredients

Units Scale

2 cups leftover cold mashed potatoes
1 egg
1 cup seasoned dry breadcrumbs
Butter
Olive oil
Salt and pepper, to taste
Optional: bits of goat cheese or cheddar cheese

Instructions

In a medium bowl, combine the mashed potatoes and egg, mixing well until the mixture is slightly stiff. Season with salt and pepper if needed.
If desired, mix in small bits of goat cheese or cheddar cheese for added flavor.
Shape the mixture into small patties using your hands.
Place the breadcrumbs on a plate and coat each patty thoroughly by pressing them into the breadcrumbs on both sides.
In a large skillet, heat a combination of butter and olive oil over medium heat until the butter is melted and the oil is shimmering.
Add the potato cakes to the skillet, cooking in batches if necessary to avoid overcrowding. Cook each cake for about 4-5 minutes on each side, or until golden brown and crispy.
Transfer the cooked cakes to a paper towel-lined plate to drain any excess oil.
Serve hot, optionally topped with a poached or fried egg.

Notes

For a richer flavor, incorporate bits of goat cheese or cheddar into the potato mixture. These cakes are best served immediately but can be kept warm in a low oven if needed. Leftovers can be stored in the refrigerator and reheated in a skillet to retain crispiness.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Brunch
Cuisine: American