Mashed Potato Cakes

Use up leftover mashed potatoes to make the most divine Mashed Potato Cakes perfect to enjoy for breakfast or as a side dish with dinner. This recipe takes less then a half hour and uses both fresh and pantry staple ingredients you can find in your home. Don't forget to serve these potato pancakes with apple sauce and sour cream!

Course Breakfast, Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 168kcal

Author Katie

Equipment

Stove Top

Ingredients

½ cup Canola Oil
2 cups Leftover Cooked Mashed Potatoes room temperature
1 tablespoon Minced Onion
1 Egg
1 tablespoon All-purpose flour
1 teaspoon Dried Parsley
½ teaspoon Salt
⅛ teaspoon Black Pepper

Instructions

Preheat a deep frying pan with half the oil on medium heat.
In a large bowl add the room tempearture mashed potatoes. Scramble the egg in a seperate bowl, and add it to the mashed potatoes. Add the minced onion, flour, salt and pepper. Mix well until its well incorporated.
With a large cookie scoop or ice cream scoop, scoop some of the potato mixture, and carefully place into the frying pan. Repeat until you have 2-4 potato scoops in large frying pan. Then with a spatula carefully press the scoops down in the frying pan. Make sure that the potato pancakes don’t touch.
Cook on each side until golden brown (about 2-4 minutes on each side). When the pancakes are done, carefully, remove each one to a plate lined with paper towels. Sprinkle with additional salt.
Pour in the remaining oil halfway through the cooking process (as you notice the oil is starting to disepate). Repeat frying the potato cakes until all the potato mixture is done. Serve with sour cream and applesauce.

Notes

Room temperature - I like to take my mashed potatoes out of the refrigerator about a half hour before cooking. That or I reheat until the potatoes are just warm to touch. This will help be able to mix the potatoes easily.
Egg - Whisk the egg prior to placing in the mashed potato mixture.
DO NOT OVERFILL - Do not overfill the pan with potato pancakes. Fry 2-4 at a time depending on the size of your frying pan and scoop!
Cooking to fast - If you notice that your pancakes are getting to dark too quickly lower the heat.
Substitutions: Here are a few of my substitutions when making the mashed potato patties.
- Breading - I like to use flour; however, I have also added panko or even Italian bread crumbs to my mixture when I didn't have flour on hand. These options are both good in a pinch.
- Onion - If you don't have fresh onion on hand you can use minced dried onion or even a dash of onion powder.
- Gluten Free - Make these gluten free by using a gluten free flour or bread crumb.

Nutrition