Cast Iron

Mashed Potato Cakes

February  1, 2010
4 Stars
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
Ingredients
  • 1.5 cups mashed potatoes
  • 1 egg
  • 2 ounces grated cheese
  • 1 cup breadcrumbs
  • oil for frying
In This Recipe
Directions
  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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9 Reviews

JoanB November 28, 2021
Easy and tasty. I used the leftover garlic mashed potatoes. Panko crumbs give these a nice crunch.
 
Author Comment
Savorykitchen November 28, 2021
Thank you! These cakes are why I always make extra mashed potatoes. :)
 
chez_mere December 14, 2011
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 :)
 
Author Comment
Savorykitchen December 14, 2011
sounds delish!
 
gabrielaskitchen February 2, 2010
Agree. Mashed potato griddle cakes and stuffing cakes are the best part of Thanksgiving dinner (the next day!).
 
lastnightsdinner February 1, 2010
Oh my goodness - my mom (and her mom before her) used to make us mashed potato cakes all the time! Total comfort food!
 
Author Comment
Savorykitchen February 2, 2010
My mom never doused hers with Sriracha, but yes, this is perfect "I remember mama" food ain't it?
 
coffeefoodwrite February 1, 2010
Added this to my favorites. Looking forward to trying it!
 
Author Comment
Savorykitchen February 1, 2010
Thanks! It's really a favorite in my house - especially for brunch.