Mashed Potato Cakes Recipe on Food52

Cast Iron

Mashed Potato Cakes

August 20, 2019
3 Ratings
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
In This Recipe
  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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See what other Food52ers are saying.

  • chez_mere
  • gabrielaskitchen
  • lastnightsdinner
  • coffeefoodwrite
  • Savorykitchen

    7 Reviews

    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.