mashed potato cakes

These Leftover Mashed Potato Cakes make an amazing side dish or light dinner or lunch!  These are the perfect way to enjoy leftover potatoes and the flavor combinations are endless!

Loaded Mashed Potato Cakes

potatoes

shredded cheese (such as cheddar)

flour

bacon

medium onion (chopped (or 1/4 cup green onion))

garlic (chopped)

salt

tsp pepper

basil (chopped)

parsley (chopped)

eggs

tbsp butter

Fry the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl.

Pour off all but 2 tbsp of bacon grease from the frying pan and cook the garlic, and white onion if using, over medium heat until translucent. (If using green onion, no need to precook).

Add to the bacon bits along with remaining ingredients (except butter/margarine) and blend well with a spoon or your hands (it’ll be sticky).

Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.

Scoop up about 1/4 of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it’s about 1/2 – 3/4″ thick.

Fry for about 3 minutes on each side, until they are lightly golden brown.

For best results, serve immediately, while hot and crispy.

Top with green onions, sour cream or ketchup.

Five ingredients is all it takes to make Granny&#039;s Leftover Mashed Potato Cakes.

Granny's Leftover Mashed Potato Cakes

egg, beaten

onion juice

breadcrumbs

vegetable oil

Heat butter or vegetable oil in large skillet over medium heat.

Add beaten egg and onion juice and mix.  Slowly add breadcrumbs starting with 1 Tablespoon.  Add breadcrumbs until potato mixture is thick enough to form a ball about the size of a golf ball.

Smash ball to form a 2 inch in diameter pancake, and gently add to the hot oil.

Fry until golden brown, approximately 2-3 minutes.  Do not move or flip until completely golden brown.  You will see the crust forming around the edge of the pancake.

Flip once, and fry the other side until golden brown.  Serve hot.

Mashed potato cakes are a delicious, mouthwatering side dish that is easy to make and packed full of flavor.

Mashed Potato Cakes

cheddar cheese

sour cream

Tbsp. minced garlic

flour (for the breadcrumb mixture)

flour (for the potatoes)

parmesan

Vegetable oil

Grab a frying pan and add some vegetable...

Grab a frying pan and add some vegetable oil--enough to create about 1/2-inch of oil in the pan. Turn the heat on medium.

Add the mashed potatoes and 1/2 cup of...

Add the mashed potatoes and 1/2 cup of flour to a large bowl and mix well.

Next, add the shredded cheddar cheese, bacon bits,...

Next, add the shredded cheddar cheese, bacon bits, and sour cream to the bowl and mix well.

In another bowl, add 1/2 cup of flour,...

In another bowl, add 1/2 cup of flour, breadcrumbs, and grated parmesan to a bowl, and mix well.

Patty the mashed potatoes and dip into the...

Patty the mashed potatoes and dip into the  breadcrumbs until covered.

Fry for five minutes on each side or...

Fry for five minutes on each side or until brown.

Place on a paper towel to soak up...

Place on a paper towel to soak up some of the grease and serve.

https://mediavine-res.cloudinary.com/video/upload/xlckohfcqoprzne7aa38.mp4

These vegan potato cakes are stuffed with mushrooms, veggies, and vegan cheese. This amazing comfort meal is perfect for lunch or dinner. The recipe is vegan (dairy-free), gluten-free, and easy to make.

Vegan Stuffed Potato Cakes

cornstarch (or tapioca flour (1/3 cup))

salt, pepper, nutmeg ((to taste))

mushrooms

zucchini (diced)

onion (chopped)

bell pepper (diced)

garlic

Salt & pepper (to taste)

tsp Italian spice blend

onion powder

garlic powder

tsp cumin

tsp red pepper flakes

vegan cheese (to taste (optional))

Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.

Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).

Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.

Dough:

Chop the veggies into small pieces, fry the onion in a pan with a little oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.

Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle, and add about one and a half tablespoons of the filling. You can also add some vegan cheese (I used vegan cheese sauce) in addition. Carefully &quot;seal&quot; the balls with more dough and flatten them slightly to make them look like thick pancakes.

Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven. Enjoy!

Filling:

https://content.jwplatform.com/videos/NeqauvKx.mp4

These vegan potato cakes (which look similar to “arepas”) are stuffed with mushrooms, veggies, and vegan cheese. This amazing comfort meal is perfect for lunch or dinner. The recipe is vegan (dairy-free), gluten-free, and easy to make.

Stuffed Potato Cakes | Vegan & Gluten-Free Recipe

These fluffy, cheesy potato cakes can be made from scratch or with leftover mashed potatoes.

5-Ingredient Mashed Potato Cakes

russet potatoes (about 4 medium)

cheese,

unsalted butter

all-purpose flour

black pepper

Peel and chop 1 1/2 pounds russet potatoes into 1-inch pieces. Place in a large pot, add enough water to cover the potatoes by 2 inches, and add 1 tablespoon of the kosher salt. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are tender and can be easily poked with a paring knife, about 10 minutes.

Meanwhile, grate 3 ounces cheese on the large holes of a box grater. Melt 4 tablespoons unsalted butter on the stovetop or in the microwave (omit if using leftover mashed potatoes). Whisk 1 large egg in a small bowl until beaten.

When the potatoes are ready, drain through a heatproof colander. Place the colander over the pot. When the potatoes are cool enough to handle but still warm, pass the potatoes through a ricer or food mill back into the pot. (Alternatively, drain the potatoes, return to the pot, and mash with a potato masher until smooth.)

Add the cheese, melted butter, beaten egg, 1/2 cup all-purpose flour, remaining 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper, and stir to combine. (If starting with leftover mashed potatoes, omit the butter and add the egg and cheese to 2 1/4 cups mashed potatoes. Add the flour 1 tablespoon at a time until the mixture is stiff enough to form into a disc with your hands. Season with salt and pepper to taste).  

Scoop the potato mixture out with a 1/4-cup measuring cup and form a small disc with your hand. Press the disc until 1/2-inch thick. Place on a baking sheet and repeat with the remaining potato mixture.

Line a second baking sheet with paper towels. Heat 3/4 cup vegetable oil in a large frying pan over medium-high heat until shimmering. Place 5 potato cakes in the pan and cook until deep golden brown, 2 1/2 to 3 minutes per side. Transfer to the paper towels and sprinkle lightly with salt.

Mashed potato cakes are light and fluffy inside, crispy golden outside, and so delicious and flavorful. The best way to use up leftover mashed potatoes!

Parmesan cheese (or cheddar cheese),

green onion (or chives), diced

all-purpose flour (or breadcrumbs)

salt (or

black pepper (or to taste)

cup all-purpose flour (for dredging)

vegetable oil (for cooking)

In a large mixing bowl, add mashed potatoes, Parmesan cheese, egg, green onions, flour, garlic powder, salt, and pepper. Mix well until smooth.

Use your hands to shape the mashed potato mixture into balls or you can use an ice cream scoop for even pieces. 

Add dredging flour into a shallow plate and coat each mashed potato balls in flour. Use your hands to gently flatten them into patties. Set aside on a parchment-lined baking pan or plate.

Heat 2 tablespoons of oil in a large non-stick skillet over medium heat until the oil sizzles, about 2 minutes. Add patties in batches (about 5-6 per batch) and cook for 4-5 minutes on each side until golden brown. Add 2 tablespoons of oil in the beginning of each batch.

Let cool for 5 minutes and serve with sour cream and chives, if desired.

This recipe for Mashed Potato Cakes uses leftover mashed potatoes and are packed with veggies, fried to crispy perfection in butter!

peas

carrot ((about 1 carrot))

diced bell pepper ((about 1/2 bell pepper))

red onion

parsley

butter (plus more if needed)

In a large bowl, combine all ingredients (except for butter) and stir until well combined.

Heat the two tablespoons of butter in a large, heavy skillet (such as cast iron) over medium-high heat until melted.

Use a disher scoop (or 1/4 cup measure) to scoop out the potato mixture and add to the skillet. Use the back of a spatula to flatten the patty out so it&#x27;s about 1/2&quot; thick.

Fry for about 3 minutes, or until golden brown, then flip over and cook for another 3 minutes. Remove to a plate.

Repeat with remaining potato mixture, adding more butter to the skillet if needed.

Serve hot, topped with sour cream and chopped herbs or chives, if desired.

These loaded Mashed Potato Cakes are your favorite twice baked potato in patty form, and the best use of leftover mashed potatoes! Great as a side or appetizer.

bacon (, diced small)

butter

onion

celery

garlic (, minced)

egg (, beaten)

yellow mustard

hot sauce (,

sour cream (,

chives (, for serving)

Cook bacon in a medium skillet over medium-high heat until crispy, stirring occasionally. Drain off grease and transfer to a large bowl (reserving some for garnish.)

In the same skillet, melt the butter. Add the onion and celery; saute until vegetables are tender, about 5 minutes. Stir in the garlic until fragrant, 20 seconds. Transfer to the bowl with the bacon.

Add to the bowl the mashed potatoes, cheese, flour, egg, mustard, pepper, and a few dashes of hot sauce; stir to combine.&nbsp;

Form mixture into 8 (1/3-cup) patties, about 1/2 to 3/4-inch thick.Place them on a lightly greased plate, cover, and transfer to the refrigerator for 20 to 30 minutes.

Heat oil in the skillet over medium heat. Fry patties until golden brown, 2-3 minutes per side.

Serve immediately with a dollop of sour cream, chives, and reserved bacon.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1546032798/rzvksvxxi9uob8nobd6p.mp4

Potato Pampushki - mashed potato cakes with a creamy cheese and herb filling. Leftover mashed potatoes and grated raw potatoes form the outside of the crisp and golden patties, making them both tender and crisp.

Potato Pampushki With Cheese Filling

lbs of potatoes, about 4 medium-sized (preferably Yukon Gold)

salt, pepper

farmer’s cheese

oz Mozzarella cheese, grated (you can use any cheese that you like)

parsley and chives, minced

heavy cream

oil,

Peel the raw potatoes and grate on a box grater. Squeeze out all the moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess moisture.

Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Set aside.

In another bowl, combine the rest of the ingredients, the farmer&#8217;s cheese, Mozzarella cheese, fresh herbs and heavy cream for the cheese filling. Season with salt and pepper. Mix to combine. You can substitute ricotta or cottage cheese for the farmer&#8217;s cheese. Depending on how dry the cheese mixture will be, add more or less heavy cream, just enough for it to all come together smoothly.

Take about a 1/4 cup of potato mixture and form into a patty. Place about a tablespoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape.

In a nonstick skillet, heat about 2 Tablespoons of oil and add the potato cakes. Cook the potato cakes on medium heat, about 5-7 minutes per side, until golden brown.

Drain the potato cakes on paper towels and serve warm.

With easy and fun ingredients, these Mashed Potato Cakes are a super quick and easy recipe that comes together in minutes. Eat as a side or an appetizer with your favorite toppings.

water

bacon cooked and crumbled (or ¼ cup bacon bits)

scallion sliced (green part only, plus more for serving)

panko breadcrumbs

Sour cream

Place the instant mashed potatoes and water into a microwave-safe bowl, and mix to combine. Microwave for 2 minutes, carefully take out (it will be very hot!).

Mix in the bacon, scallions, and cheese.

Take about 1/4 of a cup of mixture and roll it into balls.

Flatten out slightly into 7 patties and press into the breadcrumbs, set aside.

In a skillet over medium heat, add the butter and oil. Once hot, add in the potato cakes and cook until golden brown on both sides, about 3 minutes per side.

Serve with optional sour cream and more scallions.

Loaded Potato Cakes

oz chive and onion cream cheese (softened)

eggs (beaten)

tsp salt

tsp black pepper

tsp baking powder

finely shredded colby-jack or cheddar cheese

bacon (cooked and crumbled)

Tbsp fresh chives (finely chopped)

potato chips

vegetable oil and butter

In a large bowl mix together the cold potatoes, cream cheese and eggs. In a separate bowl, mix together the flour, seasonings and baking powder until fully combined then mix into the potatoes. Add the cheese, bacon and chives, reserving a small amount of each for garnishing. Mix well.

Use a 4 oz ice cream scoop to separate the potato mixture into cakes. Carefully roll in the crushed potato chips and shape. Place onto a parchment lined pan and refrigerate for 30 minutes. [Tip: Cold potato cakes will better maintain their shape when frying.]

To prepare, heat a couple of drizzles of vegetable oil in a non-stick skillet with 1 Tbsp butter. When the butter has melted add the potato cakes.

Fry over medium-high in batches for 3-4 minutes per side, turning as needed until golden brown on both sides. Add additional oil and 1 Tbsp butter to the pan between batches.

Use a spatula to transfer to a platter or non-stick pan and keep warm while frying all of the potato cakes.

Serve with a dollop of sour cream, a sprinkle of chives, shredded cheese and crumbled bacon.

How to Make Air Fryer Loaded Potato Cakes:Prepare the loaded potato cakes per the recipe.Place onto a sheet pan and into the freezer for 10-15 minutes to firm.Spray lightly with cooking spray then arrange in the basket of an air fryer without touching leaving room for air to circulate.Cook at 375°F for 10-12 minutes, gently flipping halfway through cooking. Cook in batches, if needed.

Wow no lie---these are loaded potato cakes.  These would also be VERY popular potato cakes in my family.  I pinned it.

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Top 11 mashed potato cakes recipes from across the web

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Loaded Mashed Potato Cakes

Granny's Leftover Mashed Potato Cak...

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