In every family, there are those dishes that make regular appearances at the dinner table, and mashed potatoes are undoubtedly one of them in ours. This recipe for Leftover Mashed Potato Cakes brings back memories of Sunday dinners with my grandmother. After a big family meal, there were always plenty of mashed potatoes left over, and this recipe was her ingenious way of ensuring nothing went to waste. These crispy, golden cakes are a wonderful reminder of her resourcefulness and love for good, comforting food.
The beauty of Leftover Mashed Potato Cakes lies in their simplicity and versatility. With just a few ingredients—eggs, shredded cheddar cheese, flour, and, of course, the star of the show, cold mashed potatoes—you can transform yesterday’s side dish into today’s savory treat. I vividly remember standing next to my grandmother, watching her deftly mix the ingredients and shape the potato mixture into perfect little discs. The smell of them frying in the pan, turning golden brown and crispy, is a scent I’ll never forget.
One of the great things about this recipe is how customizable it is. While the basic version is delicious on its own, you can easily experiment with different flavors to suit your tastes. For a bit of a kick, try adding some finely chopped green onions or a pinch of cayenne pepper to the mixture. If you’re a fan of herbs, a sprinkle of fresh parsley or dill can add a lovely freshness to the cakes. And for those who love cheese, extra sharp cheddar or even a mix of different cheeses can take these cakes to the next level.
As much as I love sticking to the classic recipe, these variations keep things interesting and ensure that everyone in the family can enjoy their favorite version. Whether you’re serving these cakes as a side dish, a snack, or even a light meal with a salad, they’re bound to be a hit. Plus, they’re an excellent way to reduce food waste and make the most of your leftovers.
Next time you find yourself with extra mashed potatoes, I highly recommend giving this recipe a try. Not only will you be treating yourself to something delicious, but you’ll also be creating new memories around a dish that’s likely already a family favorite.
Preparing Leftover Mashed Potato Cakes
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Ingredients
- 2 cold mashed potatoes (cups)
- 2 large eggs
- 2 ounces cheddar cheese, finely shredded
- 6 tablespoons flour (add more if necessary)
- Oil or nonstick cooking spray, for frying
Directions
- In a large mixing bowl, combine the mashed potatoes, eggs, shredded cheese, and flour. Begin with 6 tablespoons of flour, adding more as needed to achieve a soft, slightly sticky dough suitable for shaping into disks.
- With a cookie scoop, form balls from the potato mixture and flatten them into thick discs using dampened hands to prevent sticking.
- Heat oil or nonstick cooking spray in a large frying pan over medium heat. Place the potato cakes in the heated pan and fry until each side is golden brown, approximately 3-5 minutes per side. Serve while hot.
FAQs:
Can I use a different type of cheese?
Yes, you can substitute cheddar with other cheeses like mozzarella, Parmesan, or Swiss. Each will give the cakes a unique flavor.
How can I make the potato cakes gluten-free?
To make this recipe gluten-free, replace the flour with a gluten-free flour blend. Ensure that all other ingredients used are also certified gluten-free.
What if my mashed potatoes are too runny?
If your mashed potatoes are too runny, add more flour until the dough reaches the desired consistency. You can also use bread crumbs as an alternative thickener.
Can I bake these potato cakes instead of frying them?
Yes, you can bake the potato cakes at 400°F on a greased baking sheet for about 20-25 minutes, flipping them halfway through to ensure both sides are golden brown.
How should I store leftover potato cakes?
Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to maintain their crispiness.
Can I add other ingredients to the potato mixture?
Definitely! You can mix in chopped green onions, garlic, cooked bacon bits, or herbs like parsley or dill for added flavor and texture.
Leftover Mashed Potato Cakes
Ingredients
- 2 large eggs
- 2 oz finely shredded cheddar cheese
- 6 tablespoons flour or more depending on how creamy your potatoes are
- 2 cups cold mashed potatoes
- Oil or nonstick cooking spray, for frying
Instructions
- In a large bowl, mix together the mashed potatoes, eggs, cheese, and flour. Start with 6 tablespoons of flour, adding more if needed. You want a soft, slightly sticky dough that can be shaped into disks.
- Using a cookie scoop, take balls of the potato mixture and flatten them into thick discs with damp hands. Keeping your hands a bit wet helps prevent the dough from sticking.
- Heat the oil or nonstick cooking spray in a large frying pan over medium heat. Place the potato cakes in the hot pan and cook until golden brown on each side, about 3-5 minutes per side. Serve hot.
