We’ve all been there—holiday dinners, Sunday roasts, or family gatherings where mashed potatoes take center stage. But what happens to those leftovers? Instead of reheating them, why not transform them into something even better?
Enter Crispy Fried Mashed Potato Cakes — the ultimate leftover mashed potato makeover! These savory little patties are crispy and golden on the outside while staying soft, fluffy, and flavorful on the inside. They’re quick to make, incredibly budget-friendly, and so satisfying that you might just start making extra mashed potatoes on purpose!
Perfect for breakfast, brunch, lunch, or even as a side dish or snack, these potato cakes are endlessly versatile. Whether you serve them with eggs, a fresh salad, or a creamy dip, they always deliver comfort and crunch in every bite.
Why You’ll Love This Recipe
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Crispy Outside, Fluffy Inside: Perfectly pan-fried to achieve that golden crunch.
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Uses Leftovers: A brilliant way to repurpose mashed potatoes into something new.
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Budget-Friendly & Simple: Just a few pantry staples and minimal prep.
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Versatile & Customizable: Mix in herbs, cheese, or veggies for flavor variations.
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Meal-Prep Friendly: Easy to make ahead, freeze, and reheat when needed.
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No Pork, No Alcohol: 100% family-friendly recipe suitable for all diets.
Ingredients You’ll Need
To make these delicious crispy mashed potato cakes, you’ll only need a few basic ingredients:
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2 cups mashed potatoes (cold or room temperature leftovers work best)
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1 large egg – Helps bind the mixture together.
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¼ cup all-purpose flour or breadcrumbs – For structure and a crisp exterior.
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¼ cup shredded cheddar cheese (optional) – Adds creaminess and flavor.
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2 tablespoons chopped green onions or chives – For freshness and mild onion flavor.
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½ teaspoon garlic powder – Adds a hint of savory depth.
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Salt and black pepper, to taste
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3 tablespoons olive oil or vegetable oil – For frying until crispy.
Optional additions:
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Finely chopped cooked vegetables (like spinach, peas, or carrots)
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A sprinkle of paprika or chili flakes for a touch of spice
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Vegan cheese and flax egg substitute for a fully vegan version
Choosing the Best Mashed Potatoes for Potato Cakes
The best mashed potatoes for frying are cold and firm. This helps the cakes hold their shape when frying.
Ideal consistency:
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Slightly dense mashed potatoes (not too runny).
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Avoid overly creamy or thin mashed potatoes made with lots of milk or cream.
Tip: If your mashed potatoes are too soft, add extra flour or breadcrumbs to thicken the mixture before forming cakes.
Step-by-Step Instructions
Step 1: Prepare the Mixture
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In a large bowl, combine mashed potatoes, egg, flour (or breadcrumbs), cheese, green onions, garlic powder, salt, and pepper.
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Stir everything together until fully combined. The mixture should be thick enough to shape into patties.
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If it feels too sticky, sprinkle in a bit more flour or breadcrumbs.
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If it’s too dry, add a tablespoon of olive oil or a splash of broth.
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Step 2: Shape the Potato Cakes
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Scoop out about ¼ cup of the potato mixture and shape it into a small patty about ½ inch thick.
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Repeat until all the mixture is used, placing each formed cake on a parchment-lined plate or tray.
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Chill in the refrigerator for 15–20 minutes (optional but recommended). This helps them firm up and fry more evenly.
Step 3: Heat the Oil
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Heat olive oil or vegetable oil in a large nonstick skillet over medium heat.
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The oil should be hot but not smoking. Test by dropping a small bit of potato mixture in—if it sizzles, it’s ready.
Step 4: Fry the Mashed Potato Cakes
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Carefully place the potato cakes in the pan, leaving space between each one.
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Cook for 3–4 minutes per side, or until golden brown and crispy.
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Flip gently with a spatula and cook the other side until crisp and cooked through.
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Transfer the finished cakes to a plate lined with paper towels to drain excess oil.
Step 5: Serve and Enjoy
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Serve warm, garnished with chopped parsley or green onions.
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Add a dollop of sour cream, vegan yogurt, or ranch-style dip for extra flavor.
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Enjoy as a snack, side dish, or even as a light meal!
Pro Tips for Perfectly Crispy Potato Cakes
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Start with cold mashed potatoes: Warm mash tends to be too soft and sticky.
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Don’t overcrowd the pan: Cook in batches for even browning.
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Use the right oil temperature: Medium heat gives a golden crust without burning.
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Add enough binder: Egg and flour hold the mixture together; adjust as needed.
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Chill before frying: Helps firm up the cakes for cleaner flipping.
Flavor Variations
One of the best things about mashed potato cakes is how customizable they are! Here are some fun ideas:
Herb & Cheese Potato Cakes
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Mix in chopped parsley, dill, or rosemary.
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Use a mix of cheddar and Parmesan for rich flavor.
Vegan Mashed Potato Cakes
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Skip the egg and use a flax egg (1 tablespoon ground flaxseed + 2½ tablespoons water).
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Use olive oil and vegan cheese or nutritional yeast for flavor.
Spicy Potato Cakes
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Add diced jalapeños, chili flakes, or a pinch of cayenne pepper.
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Serve with a cooling avocado dip.
Vegetable Potato Cakes
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Stir in finely chopped spinach, peas, or grated zucchini for a colorful, nutrient-packed version.
Garlic & Herb Potato Cakes
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Add roasted garlic and mixed herbs for a gourmet twist.
How to Make Baked Mashed Potato Cakes (Oil-Free Option)
If you prefer baking instead of frying, here’s how:
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Preheat your oven to 400°F (200°C).
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Line a baking sheet with parchment paper and lightly brush or spray with oil.
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Arrange the potato cakes in a single layer.
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Bake for 25–30 minutes, flipping halfway through, until golden and crisp.
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For extra crunch, broil for 2–3 minutes at the end.
How to Air-Fry Mashed Potato Cakes
The air fryer makes it easy to enjoy crispy results with minimal oil:
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Preheat air fryer to 375°F (190°C).
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Lightly brush the cakes with oil and place them in a single layer in the basket.
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Air fry for 10–12 minutes, flipping halfway through, until golden and crispy.
How to Make Ahead and Store
Make Ahead:
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Form the potato cakes and refrigerate (uncooked) for up to 24 hours before frying.
Refrigerate:
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Store cooked cakes in an airtight container for up to 3 days.
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Reheat in a skillet or oven to restore crispiness.
Freeze:
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Place uncooked or cooked potato cakes on a tray and freeze for 1–2 hours until firm.
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Transfer to a freezer-safe bag and store for up to 2 months.
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Reheat from frozen in the oven or air fryer for quick, crispy snacks!
What to Serve with Crispy Mashed Potato Cakes
These potato cakes are super versatile—pair them with your favorite dishes or enjoy them as a snack!
Perfect Pairings:
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Breakfast: Serve with eggs, avocado, or sautéed spinach.
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Lunch: Add a green salad or coleslaw for a light, balanced meal.
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Dinner: Pair with roasted chicken, grilled fish, or veggie stir-fry.
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Snacks: Dip in sour cream, Greek yogurt, guacamole, or a spicy aioli.
Dipping Sauces to Try:
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Garlic herb yogurt dip
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Classic ketchup or barbecue sauce
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Spicy mayo
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Lemon tahini sauce
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Vegan ranch
Common Mistakes to Avoid
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Using warm mashed potatoes: Makes the mixture too soft and sticky.
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Skipping the binder: Without egg or flour, cakes may fall apart while frying.
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Overcrowding the pan: Leads to steaming instead of crisping.
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High heat frying: Causes burning before the inside is heated through.
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Undersalting: Leftover mashed potatoes might already be seasoned, but always taste and adjust before frying.
Nutritional Information (Approximate per serving, 2 cakes)
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Calories: 220
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Fat: 10g
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Carbohydrates: 27g
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Protein: 4g
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Sodium: 290mg
(Values may vary based on ingredients used.)
FAQs About Crispy Mashed Potato Cakes
Can I make potato cakes without eggs?
Yes! Substitute 1 tablespoon of ground flaxseed mixed with 2½ tablespoons of water for a vegan binder.
What if my mashed potatoes are too runny?
Add extra flour or breadcrumbs to thicken the mixture until it holds its shape.
Can I bake instead of frying?
Absolutely! Bake at 400°F for 25–30 minutes or until golden.
Can I use instant mashed potatoes?
Yes, as long as they’re cooled and thickened. Adjust flour as needed for consistency.
Can I freeze potato cakes?
Yes! Freeze cooked or uncooked cakes on a tray, then transfer to a bag. Reheat in the oven or air fryer until crisp.
What’s the best oil for frying?
Olive oil or any neutral oil with a high smoke point, such as avocado or canola oil, works well.
How do I keep them from falling apart?
Chill the patties before frying and make sure the pan and oil are hot before adding them.
Can I add vegetables?
Definitely! Finely chopped spinach, peas, or shredded carrots work great.
Can I make them spicy?
Add a pinch of cayenne, chili flakes, or diced jalapeño to the mix for heat.
The Secret to Irresistible Crunch
The golden crisp on the outside of these mashed potato cakes is what makes them so addictive. The key? Proper heat and patience. Frying them over medium heat allows the exterior to brown beautifully while the inside stays tender and fluffy.
Using cold mashed potatoes ensures the cakes hold their shape, while just enough oil in the pan creates that perfect crunchy texture. Whether you pan-fry, bake, or air-fry them, you’ll end up with an irresistibly crispy bite every time.
The Ultimate Leftover Upgrade
Leftover mashed potatoes might not sound exciting—but this recipe transforms them into something extraordinary. Crispy Fried Mashed Potato Cakes are proof that a humble leftover can become a star dish with just a few simple steps.
They’re easy enough for a quick weekday meal but impressive enough to serve at brunch or parties. The combination of crispy exterior, creamy center, and savory flavor makes them impossible to resist.
From holiday leftovers to simple weeknight side dishes, these potato cakes are a staple recipe you’ll turn to again and again.
