Bookmark
These golden potato cakes are my favorite answer to leftover mashed potatoes the next day. Their crispy edges and fluffy insides make them just as delicious as a main dish with a green salad or the perfect side for breakfast or dinner. If your fridge always feels full of extra potatoes after a big meal, this recipe is your new go to for satisfaction and zero waste.
The first time I made these potato cakes was after Thanksgiving when I had a mountain of leftover mashed potatoes. My family couldn’t get enough and now they ask for potato cakes even when there are no leftovers in sight.
Ingredients
- Mashed potatoes: Made from russet or gold potatoes makes the most classic version but any mashed potatoes even instant or store bought will work
- Shredded cheddar cheese: Adds savory flavor and melty texture Try a mix of cheeses for variety but mild cheddar is always reliable and easy to find
- Bacon: Real cooked bacon or packaged bacon pieces add smoky crunch Fresh cooked is my favorite for that extra crisp
- Green onion: Brings freshness and color Chives or other finely minced onion are great swaps if needed
- Egg: Acts as the binder to hold everything together Letting it come to room temperature can help with mixing
- All purpose flour: For structure and binding Make sure it is fresh for best texture
- Baking powder: Helps the cakes puff slightly for a light interior Even a pinch makes a big difference
- Garlic powder: For gentle flavor You can swap in onion powder or your favorite spice blend
- Salt and black pepper: Brings out all the flavors freshly cracked pepper always makes a difference
Step-by-Step Instructions
- Make the Flour Mix:
- Whisk together the flour baking powder garlic powder salt and pepper in a small bowl until well blended so you get even seasoning in every bite
- Mix the Batter:
- Add mashed potatoes cheese bacon green onion egg and the flour mixture to a large mixing bowl Stir thoroughly with a big spoon until you have a consistent thick dough
- Shape the Cakes:
- Scoop out a quarter cup of the mixture for each cake Using your hands gently pat and shape into disks about half an inch thick and three inches wide Try not to overwork or the cakes can get dense
- Cook the Cakes:
- Heat a large skillet over medium heat and coat with cooking spray or a little oil When the pan is hot place the cakes in batches leaving room between each Cook for four to five minutes per side until richly golden and crisp on the outside Use a thin metal spatula for easy turning
- Serve:
- Transfer the cooked cakes to a plate Serve warm topped with more green onion and a dollop of sour cream for extra richness
I love mixing in sharp cheddar for a deeper flavor If you have kids like mine letting them help shape the dough and watch the cakes sizzle in the skillet can turn making dinner into a fun weekday ritual
Storage Tips
Leftover potato cakes keep well in an airtight container in the fridge for up to four days They also freeze up to three months To reheat just pop them in a warm oven or an air fryer for five to eight minutes until crispy again For best results avoid microwaving so they do not lose their crunch
Ingredient Substitutions
No bacon Try chopped cooked ham or vegetarian bacon bits No cheddar cheese Use American sharp cheddar or even a handful of parmesan Chives or red onion work just as well as green onion You can also swap in gluten free flour with reliable results
Serving Suggestions
Potato cakes pair perfectly with a breakfast spread including eggs and fruit salad My family likes them alongside roasted vegetables for a light dinner Sour cream makes a natural dip but try plain yogurt or a spicy aioli for something special
The Recipe’s Story
Potato cakes have roots in kitchens across the world and always make the most of leftovers In my home these were the dish that taught me how to cook resourcefully My grandmother gave me her trick of adding baking powder for just the right puff
Common Recipe Questions
- → What makes potato cakes crispy?
The combination of pan frying in a lightly oiled skillet and the addition of flour helps the outside develop a golden, crisp crust.
- → Can I bake or air-fry potato cakes?
Yes! For baking, place shaped cakes on a greased sheet and bake at 400°F, flipping once. Air-frying works at the same temperature, producing slightly less crispy cakes but still tasty.
- → Which type of potatoes work best?
Any style of mashed potatoes, from russet to gold to red, works. Instant or store-bought mashed potatoes are fine substitutions.
- → How should I store and reheat leftovers?
Store cooled cakes in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat in the oven or air fryer to maintain crispness.
- → What mix-ins or seasonings can I use?
Try chives, onion powder, red pepper flakes, or your favorite cheese. Make the cakes your own with tasty add-ins that match your palate.
- → Is baking powder necessary?
Baking powder lightens the texture, giving the cakes a subtle lift. Omit if preferred, but the result may be denser.