Mashed Potato Cakes

By • February 1, 2010 • 7 Comments

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Author Notes: For me, the best part of mashed potatoes is mashed potato cakes the next day. These are a fantastic base for poached eggs (think a potatoey eggs benedict) and make a great light lunch topped with salsa. Panko breadcrumbs are a perfect coating, but I've used matzo meal, grits or plain flour as a breading too.Savorykitchen

Makes 6-7 cakes

  • 1.5 cups mashed potatoes
  • 1 egg
  • 2 ounces grated cheese
  • 1 cup breadcrumbs
  • oil for frying
  1. Mix together the mashed potatoes, egg and cheese.
  2. Put breadcrumbs into a medium bowl. Using an ice cream scoop or quarter-cup measure or a big spoon, scoop mashed potatoes into crumbs, turn gently to coat. Set aside on a plate until ready to fry
  3. Heat a cast-iron or non-stick skillet and pour in a thin layer of oil. When the oil is hot, add the cakes to the skillet and fry, flipping once, until nicely browned on both sides, about 3-4 minutes a side.
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almost 3 years ago chez_mere

I have some leftover mashed potatoes in my dorm room fridge I need to use up before I go on break, so I'll be making these tonight for some friends. Planing to top them with some ancho chili and red pepper jam. Should be good :)


almost 3 years ago Savorykitchen

sounds delish!


over 4 years ago gabrielaskitchen

Agree. Mashed potato griddle cakes and stuffing cakes are the best part of Thanksgiving dinner (the next day!).


over 4 years ago lastnightsdinner

Oh my goodness - my mom (and her mom before her) used to make us mashed potato cakes all the time! Total comfort food!


over 4 years ago Savorykitchen

My mom never doused hers with Sriracha, but yes, this is perfect "I remember mama" food ain't it?


over 4 years ago coffeefoodwritergirl

Added this to my favorites. Looking forward to trying it!


over 4 years ago Savorykitchen

Thanks! It's really a favorite in my house - especially for brunch.