Crispy Mashed Potato Cakes
These Mashed Potato Cakes are my favorite way to breathe new life into leftovers. Instead of just reheating a bowl of potatoes, you’re turning them into something with a salty, golden-brown crust and a center that stays incredibly fluffy. It’s a simple, three-ingredient trick that takes about 20 minutes from start to finish.
Servings: 10 potato cakes
Ingredients
- 2 cups cold leftover mashed potatoes
- 1 whole egg
- 1/4 cup flour all-purpose or self-rising
- 2 tbsp finely diced onions optional
Instructions
- Mix the egg into the mashed potatoes with a fork until well blended. Add the flour and onions (if using onions) and mix well. The mixture will be very stiff.
- Pour approximately 2 tablespoons of oil into a cast-iron skillet and heat over medium heat.
- Scoop out heaping tablespoons of mixture into the hot oil. Dip the back of a spoon into the oil and then the mashed potato mixture to flatten to about a 1/4-inch thick. By dipping the back of the spoon into the oil, the spoon will not stick to the potatoes, making flattening them much easier.
- Fry until golden brown and then flip and continue to brown the potato patty on the other side.
- Remove to a paper towel-lined plate to serve.