Easy Crispy Fried Mashed Potato Cakes: A Leftover Makeover Delight

Crispy Golden Fried Mashed Potato Cakes

Transform your leftover mashed potatoes into something magical with these crispy fried mashed potatoes. With just a handful of ingredients, you can create delicious pan-fried potato cakes that are crispy on the outside and creamy on the inside. This simple recipe is the perfect solution for repurposing yesterday’s side dish into today’s star attraction!

Why You’ll Love These Fried Mashed Potato Cakes

There’s something irresistible about the contrast between the crispy exterior and the soft, creamy interior of fried mashed potatoes. This recipe:

• Reduces food waste by using up leftovers
• Requires minimal ingredients you likely already have
• Takes less than 20 minutes from start to finish
• Creates a versatile side dish that pairs with almost anything
• Can be easily customized with additional flavors

Simple Ingredients for Perfect Fried Mashed Potatoes

• 2 cups leftover mashed potatoes, cooled
• 1 large egg
• 3 tablespoons all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons vegetable oil for frying
• Optional garnishes: chopped green onions, sour cream, or applesauce

Ingredient Notes:

The best fried mashed potato cakes start with cold leftover mashed potatoes – they hold their shape better when formed into patties. If your mashed potatoes already have butter and milk mixed in, that’s perfect! Those additions will help create an even richer flavor in the final cakes.

Step-by-Step Instructions

1. In a medium bowl, combine the cold mashed potatoes, egg, flour, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
2. Using your hands, form the potato mixture into 6 equal-sized patties, about ½-inch thick. If the mixture is too sticky, dust your hands with a little flour.
3. Heat the vegetable oil in a large skillet over medium heat until shimmering.
4. Carefully add the potato cakes to the hot oil, making sure not to overcrowd the pan. Work in batches if necessary.
5. Fry for 3-4 minutes on each side, or until the cakes are golden brown and crispy.
6. Transfer to a paper towel-lined plate to drain any excess oil.
7. Serve immediately while hot and crispy.

Creative Variations for Fried Mashed Potato Cakes

One of the best things about this recipe is how versatile it is! Here are some delicious ways to customize your fried mashed potatoes:

Flavor Boosters:

• Cheese Lover’s: Mix in ½ cup of shredded cheddar, mozzarella, or parmesan cheese
• Loaded Potato: Add 2 tablespoons of crispy bacon bits and 2 tablespoons of chopped chives
• Herb Garden: Incorporate 1 tablespoon of fresh rosemary, thyme, or dill
• Spicy Kick: Stir in ¼ teaspoon of cayenne pepper or 1 tablespoon of chopped jalapeños

Texture Additions:

• Crunchy Coating: Roll the formed patties in panko breadcrumbs before frying
• Corn Flake Crust: Crush corn flakes and use as a crispy exterior coating

Expert Tips for Perfect Fried Mashed Potatoes

• Cold potatoes work best – refrigerate your mashed potatoes overnight for easier handling
• Test the oil by dropping a small bit of mixture in; it should sizzle immediately
• Don’t press down on the cakes while cooking – this releases moisture and reduces crispiness
• Keep them warm in a 200°F oven if cooking multiple batches
• For extra crispiness, make thinner patties rather than thick ones

Serving Suggestions

These golden fried mashed potato cakes are incredibly versatile and can be served in numerous ways:

• For breakfast: Top with a fried egg and serve alongside bacon or sausage
• For lunch: Pair with a fresh green salad for a light meal
• For dinner: Serve as a side dish with grilled meats or fish
• As appetizers: Make mini cakes and top with a dollop of sour cream and chives

Storage and Reheating

If you somehow end up with leftover fried mashed potato cakes (though this rarely happens!), here’s how to store and reheat them:

• Refrigerator: Store in an airtight container for up to 3 days
• Freezer: Place with parchment paper between layers in a freezer-safe container for up to 1 month
• Reheating: For best results, reheat in a skillet with a little oil to restore crispiness, or use an air fryer at 375°F for 3-4 minutes

Nutrition Information

Frequently Asked Questions

Can I use instant mashed potatoes for this recipe?

Yes, you can use instant mashed potatoes, but make sure they’re prepared according to package directions and then cooled completely before using in this recipe.

Why are my potato cakes falling apart?

This usually happens if the mashed potatoes are too wet or if the patties are handled too much. Try adding a bit more flour to bind the mixture, and make sure your oil is hot enough before adding the cakes.

Can I bake these instead of frying?

Absolutely! Preheat your oven to 425°F, lightly brush both sides of the patties with oil, and bake for 10-15 minutes per side until golden and crispy.

How do I know when the oil is hot enough for frying?

The oil is ready when it shimmers slightly and a small piece of the potato mixture sizzles immediately when added. If the oil is smoking, it’s too hot.

The Perfect Way to Use Leftover Mashed Potatoes

These crispy, golden fried mashed potatoes are a testament to the fact that leftovers can sometimes be even better than the original dish! With their crispy exterior and soft, flavorful center, these potato cakes are sure to become a family favorite. Whether you’re making them for breakfast, as a side dish, or even as an appetizer, this simple recipe transforms humble leftover mashed potatoes into something truly special.

Recipe adapted from AllRecipes