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Leftover Mashed Potato Cakes

Leftover mashed potato cakes turn cold mashed potatoes into crisp, golden patties with cheddar and scallions. Cooked in a skillet until the centers reach 160°F, they make an easy way to use up leftover potatoes.
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Prep Time 10 minutes
Cook Time 14 minutes
Resting 2 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cup mashed potatoes cold leftover
  • 1 egg large
  • 0.5 cup cheddar cheese shredded
  • 2 scallions thinly sliced
  • 0.5 cup all-purpose flour
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp vegetable oil

Equipment

  • 1 12-inch skillet

Method
 

  1. Stir together the mashed potatoes, egg, cheddar, scallions, flour, salt, and pepper in a large bowl until evenly combined.
  2. Shape the mixture into 8 patties about 1/2 inch thick.
  3. Heat 1 tablespoon of the oil in a 12-inch skillet over medium heat.
  4. Cook 4 patties for 3 to 4 minutes per side, until golden brown and the centers reach 160°F; transfer to a plate.
  5. Add the remaining 1 tablespoon oil to the skillet and cook the remaining patties the same way.
  6. Rest the cakes for 2 minutes before serving.

Notes

For evenly browned cakes, keep the patties about 1/2 inch thick. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a gluten-free option, substitute a gluten-free all-purpose flour blend.