Easy Crispy Pan-Fried Mashed Potato Cakes
Golden, crunchy on the outside and pillowy on the inside, these Easy Crispy Pan-Fried Mashed Potato Cakes turn leftover mashed potatoes into a weeknight favorite. Ready in about 30 minutes and perfect with a dollop of sour cream or a simple green salad.
Ingredients
- 2 cups mashed potatoes (cooled, leftover or freshly made)
- 1 large egg
- 1/2 cup all-purpose flour, plus extra for dusting
- 1/2 cup finely grated cheddar cheese (optional)
- 2 tablespoons chopped fresh chives or green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil or clarified butter for frying
- 1/4 cup panko breadcrumbs (optional, for extra crunch)
Instructions
- If using freshly made mashed potatoes, spread them on a plate and chill for 10 to 15 minutes so they firm up a bit. Leftovers work great and often need no chilling.
- In a mixing bowl, combine the mashed potatoes, egg, grated cheese if using, chives, salt, and pepper. Mix until well combined.
- Add 1/2 cup flour and stir. The mixture should hold together when shaped. If it's too wet, add up to 2 tablespoons more flour. If too dry, add a splash of milk or another egg yolk.
- Shape the mixture into 8 evenly sized cakes, about 3 inches across and 1/2 inch thick. Lightly dust each cake with a little flour, or for extra crispiness, press both sides into panko breadcrumbs.
- Heat a large nonstick or cast-iron skillet over medium heat and add the oil. When the oil is shimmering but not smoking, add the potato cakes in a single layer without crowding the pan.
- Cook for 3 to 4 minutes on the first side until golden brown and crisp. Flip carefully and cook another 3 to 4 minutes until the other side is evenly browned.
- Transfer to a paper towel-lined plate to drain briefly. Serve warm with sour cream, applesauce, or a quick salad.