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.
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Mashed Potato Cakes Recipe
- Total Time: 15 minutes
- Yield: 4-5 cakes 1x
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
- 2 cups (480 ml) leftover cold mashed potatoes
- 1 egg
- 1 cup (240 ml) 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: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 1
- Sodium: 300
- Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
- Cholesterol: 35
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Frequently Asked Questions
Do the mashed potatoes need to be cold and leftover, or can I use freshly made mash?
The recipe specifically calls for cold leftover mashed potatoes. Cold mash is stiffer and holds together better when shaped into patties and coated in breadcrumbs — warm or freshly made mash would be too soft and sticky to form properly.
Can I add cheese to the potato cakes?
Yes — the article and recipe both explicitly suggest mixing in small bits of goat cheese or cheddar for added flavor. The cheese is folded into the 2 cups (480 ml) of mashed potato and egg mixture before shaping. 
How do I reheat leftover potato cakes without losing their crispiness?
The notes say to reheat them in a skillet rather than a microwave to retain the crispy breadcrumb crust. Leftovers can be stored in the refrigerator first.
