Easy Leftover Mashed Potato Cakes – Fried Potato Patties

These easy leftover mashed potato cakes, also known as fried potato patties, are golden, crispy on the outside and tender on the inside—made with simple ingredients you probably already have. If you’ve ever found yourself staring at a bowl of leftover mashed potatoes after a big meal like Thanksgiving dinner, wondering what to do with them, this recipe is your perfect way to turn them into something magical.

Prep Time5

Cook Time12

Total Time17

Course: Appetizer, Breakfast, Side Dish

Cuisine: American

Keyword: 30 minute meal, afterschool snack, budget recipe, easy meals, easy recipe, Leftover Holiday Recipe

Servings: Servings

Calories: 199kcal

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Kitchen Essentials

Cast Iron

Fish Spatula

Non-stick Pan

Ingredients

2 Cups Leftover Mashed Potatoes
1/2 Cup All-Purpose Flour adjust as needed for the right consistency
2 Large Eggs
Oil for frying such as olive oil, vegetable oil, avocado oil, or canola oil

Instructions

In a large mixing bowl, combine mashed potatoes, flour, and eggs. Stir until smooth. If the mixture is too wet, add a bit more flour; too dry, add a splash of milk or another egg.
2 Cups Leftover Mashed Potatoes, 1/2 Cup All-Purpose Flour, 2 Large Eggs
Scoop and shape the potato cake mixture into patties, pressing lightly to flatten.
Heat a large skillet or non-stick pan over medium heat. Add enough oil to coat the bottom. When the oil shimmers, fry patties in a single layer for 3–4 minutes on each side until golden brown.
Oil for frying
Transfer to a serving plate lined with paper towels to drain excess oil.
Serve warm with your favorite toppings or sauces.

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Notes

Consistency of the Batter

The right consistency for the batter when making potato cakes should be thick enough to hold together but not too dry or crumbly. You want the mashed potato mixture to be easy to form into patties without it falling apart or being overly sticky.

Here’s how you can tell:

• Thick but workable. When you scoop the mixture with a spoon or your hands, it should hold its shape but not be too firm or dry.

• Slightly sticky. It should be just sticky enough to form a patty, but you shouldn’t have to struggle to shape it. If it sticks to your hands too much, add a little more flour.

• Not too wet. If the mixture is too runny, add more flour to help it bind together better.

If the batter is too thick to work with, you can add a small splash of milk, cream, or another egg to loosen it up. If it’s too thin, simply add a little more flour until it firms up to the right texture.

In general, the consistency should be like cookie dough—firm, but still easy to handle.

Nutrition