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These golden Parmesan Potato Cakes are simply the best makeover for leftover mashed potatoes. What starts as a simple bowl of cold mash turns into patties with a creamy center and a crispy, golden shell. With the addition of Parmesan, herbs, and just a touch of flour and egg, you get a side dish or snack that feels both comforting and impressive from start to finish in under half an hour. I love setting out a platter of these when friends stop by or using up that last bit of mash that always seems to be waiting in the fridge.
I first tried these potato cakes one Thanksgiving, determined to rescue a huge batch of leftovers. The result made such a splash that the potato cakes now make a regular encore after almost every holiday meal.
Ingredients
- Leftover mashed potatoes: Using them cold keeps cakes sturdy and creamy
- Parmesan cheese: Key for a savory kick and the crispiest crust
- Green onions: Bright flavor without overwhelming the potatoes
- All purpose flour: Binds everything just enough and gives body
- Egg: Essential for holding the cakes together
- Garlic powder: Adds subtle savory depth
- Onion powder: Extra flavor lift without adding liquid
- Fresh parsley: Lifts and freshens the final result
- Olive oil or butter for frying: Helps achieve that perfect golden brown exterior
Select mashed potatoes that are well seasoned and fairly thick softer mash may need more flour. For Parmesan, try to use a wedge and freshly grate it for the best flavor. Look for firm green onions and bright parsley with no wilting.
Step-by-Step Instructions
- Prepare the Mixture:
- Combine your cold mashed potatoes with Parmesan cheese, sliced green onions, flour, egg, garlic powder, onion powder, and chopped parsley in a large bowl. Mix with a spoon or clean hands until just blended. If the mixture feels too wet to shape, add a bit more flour. Overmixing can make cakes dense so mix just enough to bring it together.
- Form the Cakes:
- Scoop about a quarter cup of the mixture at a time and gently form into patties about half an inch thick. Press the sides to smooth and keep the cakes uniform in shape for even cooking. Wettened hands help keep everything from sticking.
- Heat the Pan:
- Preheat a skillet over medium heat. Once hot, coat the base with enough olive oil or butter so the cakes will brown evenly. The oil should shimmer but not be smoking.
- Fry the Cakes:
- Carefully place patties in the hot pan giving each some space. Cook undisturbed for four to five minutes until the underside is deeply golden and crisp. Flip once with a thin spatula pressing briefly for even contact, then cook the second side about three more minutes.
- Drain and Rest:
- Move cooked potato cakes to a paper towel lined plate for a minute or two to drain. This also helps the crust set so the cakes hold together when served.
- Serve:
- Plate the cakes while still warm. Try a dollop of sour cream or Greek yogurt and scatter a few fresh herbs on top. The crackle as your fork breaks through the crust into the creamy center is part of what makes these irresistible.
Parmesan is my personal must have for this recipe. Its nutty taste and ability to crisp up can transform a good cake into a great one and bring back memories of my grandmother insisting that no other cheese quite did the trick for golden potato cakes.
Make Ahead Options
Prepare your potato cake mixture and shape the patties ahead for stress free entertaining. The uncooked cakes sit well in the fridge on a lined tray covered tightly for up to two days. Letting them rest like this actually makes them easier to handle and brings the flavors together. When ready to fry just follow the usual pan instructions and enjoy a batch that is quick to serve.
Flavor Variations
These cakes are a blank canvas for all kinds of flavors. Fold in cooked crumbled bacon and sharp cheddar for a loaded version or toss in leftover roasted vegetables finely chopped. For a Mediterranean feel swap parsley for dill and finish with lemon zest. Any cooked protein like shredded ham or chicken also pairs beautifully and makes the cakes more filling.
Serving Suggestions
Serve these potato cakes with classic comfort foods like roast chicken or grilled sausages for a hearty dinner. If you’re making brunch try topping each with a poached egg and a drizzle of hollandaise for a twist on eggs benedict. Mini versions make great appetizers at parties especially with a tangy dip or creamy sauce on the side.
The Perfect Texture Guide
The secret to a perfect potato cake is contrast. If your mashed potatoes were made with a good amount of butter and milk you’ll get a supremely creamy interior. Too soft? Add flour gradually until you can easily mold the mixture. For an extra crispy crust use a heavy pan and don’t rush the browning time. The first bite should reveal a tender center bordered by a satisfying crunch.
Common Recipe Questions
- → Can I use instant mashed potatoes?
Yes, instant mashed potatoes can be used, though they may produce a slightly different texture. Make sure the mixture isn't too wet, and add extra flour if needed for shaping.
- → How should I store leftover potato cakes?
Keep cooled cakes in an airtight container in the fridge for up to three days. Reheat in a skillet with a little oil or in the oven until crisp and hot.
- → What pairs well with Parmesan potato cakes?
They’re delicious with sour cream, applesauce, or Greek yogurt. Try serving them with roasted meats, vegetables, or as a base for poached eggs for brunch.
- → Can these potato cakes be frozen?
Yes, both the uncooked mixture and cooked cakes freeze well. Thaw mixture before shaping, or reheat cooked cakes directly from frozen in the oven until hot and crispy.
- → Can I add other ingredients to the potato cakes?
Absolutely! These cakes are very adaptable—try adding bacon bits, cheddar, roasted vegetables, or fresh herbs for extra flavor and variety.
- → How do I keep my potato cakes from falling apart?
Ensure the mixture isn't too wet, incorporate the egg and flour well, and chill patties before frying. Cook over medium heat until golden before flipping for best results.