Dessertsbluejeanchef4.8
Mashed Potato Cakes - Stovetop Version
If you have leftover mashed potatoes in your fridge, these delicious cheesy mashed potato cakes are a fantastic way to use them up. You can add in lots of other optional ingredients based on what else you have leftover too.
👥 10 Servings⏱️ Prep & Cook: 26 min⏳ Prep: 10 min🔥 Cook: 16 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- spatula
- skillet
- griddle
📝 Preparation Steps
1
Combine the mashed potatoes, egg, Monterey Jack cheese, chives, and 2 tablespoons of the flour in a large bowl. If your mashed potatoes are loose, stir in additional flour for a stiffer consistency. Season the mixture with salt and freshly ground black pepper and stir in any add-ins you might be including.
egg (beaten)1grated Monterey Jack cheese1 cupSalt and freshly ground black pepper
2
Using a ⅓-cup dry ingredient measure, divide the potato mixture into 10 even portions and shape them into rough balls.
3
Combine the breadcrumbs and Parmesan cheese in a shallow dish. Place each potato ball into the breadcrumbs and flatten it to form the mixture into a 3-inch patty. Carefully flip the cake over and coat the other side with crumbs as well. Flatten the edges of the cakes with your hands or a spatula so that each one is a straight-sided disk. This will help to prevent the potato pancakes from spreading out too much while cooking.
breadcrumbs1 cup
4
Heat an electric griddle to 350˚F or pre-heat a large skillet over medium-high heat. Add a glug of vegetable oil and a tablespoon of butter to the griddle or skillet. Add the potato pancakes, cooking in batches if necessary and cook for 6 to ⏱️ 8 minutes on each side until lightly browned. Flip the cakes over carefully - they will be soft and delicate until both sides are browned. When browned on both sides and heated through in the center, transfer the potato cakes to a plate lined with parchment paper or paper towels. Repeat with the second batch of potato pancakes, adding additional oil and butter as needed.
Vegetable oil
5
Garnish with fresh chopped chives and serve warm with sour cream if desired.
Nutrition Facts
calories
181 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
203 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
32 mg
carbohydrate Content
24 g
saturated Fat Content
4 g
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