Potato cakes with leftover mashed potatoes

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3 cups mashed potatoes
3 large eggs
1 cup shredded cheddar cheese
1-2 cups all purpose flour
vegetable oil
Optional Add Ins:
ranch seasoning
chopped bacon
diced vegetables
Optional Toppings:
sour cream
green onions (chopped)


Place your mashed potatoes, eggs, cheese, and one cup of flour into a large bowl.
Stir until WELL combined.
Gradually add up to one more cup of flour until the potato mixture become s thick enough to hold their shape on the griddle.
Heat a large skillet with about 1/4″ oil in the bottom over medium high heat.
Once the oil is hot, drop the batter by 3/4 cup full (or smaller if you’d like) into the oil. Use a spoon to spread slightly into a round “pancake”.
Cook until the pancake is golden brown on one side. Then flip and continue to cook until the patty is golden brown on the second side and cooked through.
Place a wire rack on a baking sheet. As you remove the potato cakes, place them on the wire rack so any extra oil drips down and they don’t get soggy.
Top with sour cream and green onions.
Serve immediately

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