Ultimate Crispy Leftover Mashed Potato Cakes with Cheddar and Chives
Make crispy, fluffy potato cakes using leftover mashed potatoes. These pan-fried patties include cheddar cheese and fresh chives for a flavorful side or snack.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 6 to 8 cakes
- Category: Side Dish
- Method: Pan Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups leftover mashed potatoes (cold)
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons fresh chives, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter or oil for frying
Instructions
- In a medium bowl, combine the cold mashed potatoes, beaten egg, flour, cheddar cheese, chives, garlic powder, salt, and pepper. Mix gently until just combined. Do not overmix.
- Scoop about 1/4 cup of the mixture and form it into a thick patty, about 1/2 inch thick. Repeat with the remaining mixture. You should get 6 to 8 cakes.
- Heat the butter or oil in a large non-stick skillet over medium heat.
- Carefully place the potato cakes into the hot skillet, ensuring they do not touch. Work in batches if necessary.
- Cook for 4 to 5 minutes per side, until they are golden brown and crispy on the exterior and heated through.
- Remove the cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately as a side dish or snack.
Notes
- For extra crispiness, chill the formed patties in the refrigerator for 15 minutes before frying.
- You can substitute the chives with 1 tablespoon of dried parsley and 1/2 teaspoon of onion powder if fresh herbs are unavailable.
- These cakes reheat well in an oven or air fryer to restore crispness.
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 6
- Cholesterol: 35