Loaded Mashed Potato Cakes

January 28, 2012

Guys, I slept until noon today. It was amazing. To be honest, I probably could have slept for at least another hour or two, but I felt kind of guilty. It’s not like I had errands I needed get done or anything, but Dan had been awake since 9am, and even the cats, who are without a doubt the laziest creatures on the planet, were up and about. Bastards.

It’s been a while since I’ve cooked any real food for us to eat, so when I finally managed to haul my ass out of bed, I figured it was time to get back in the kitchen. I didn’t have to ask Dan what he wanted — in Dan’s mind, weekends were made for bacon-eating, period. So, I fixed him a big plateful of crispy bacon and set about rummaging in the pantry for my lunch.

So many options, so little motivation to cook. I was getting frustrated and just about to give up and eat leftover sushi from last night when I remembered a recipe I saw on FoodGawker a couple months ago: mashed potato cakes. Not only did the cakes look delicious, but the recipe also seemed ridiculously simple — just mix some leftover mashed potatoes (or, instant mashed potatoes in my case) with bread crumbs, cheese, and an egg, shape it into patties, and pan fry. In just 30 minutes I had a plateful of fragrant golden disks that were crisp on the outside, soft and fluffy on the inside, and full of cheesy, garlicky, potato-y good flavor. Served with a little sour cream and some bacon bits, they made for a very satisfying lunch.

** I had these for lunch, but I could see myself serving these as appetizers.

Loaded Mashed Potato Cakes
 
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Cook time
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Great way to use up leftover mashed potatoes.
Author:
Recipe type: Side Dish, Appetizer
Cuisine: American
Ingredients
  • Instant mashed potatoes (made from 1 full packet — follow directions on the box) (You can obviously use homemade mashed potatoes too. That will probably taste even better. I don’t usually have any though, because I always just eat every last scrap of potatoes I make. But, FYI, 1 packet of instant flakes makes about 3-4 cups mashed potatoes, so if you’re using homemade stuff, adjust your other ingredient measurements accordingly.)
  • ⅔ cup Colby Jack cheese, grated
  • 1-1/2 cups Panko breadcrumbs
  • 1 large egg
  • 2 tbsp chives, chopped
Directions
  1. In a large bowl, mix all ingredients until everything is uniformly incorporated.
  2. Using your hands, scoop out generous portions of the potato mixture, and shape it into patties. (These can be as big as you want. My patties were about 1 inch thick and 2 inches across.)
  3. Spray a large pan/skillet with Pam and set it on the stove over medium/high heat.
  4. Cook mashed potato patties 3-4 at a time, about 1-2 minutes on each side. (If you’re using a pan/skillet with a cover, put the lid on when you’re cooking each side. This will trap the heat and cook the patties all the way around, even on the edges.)
  5. Serve warm, with sour cream and bacon bits.

64 Comments

  1. These look amazing! Can’t wait to make them.

    • justputzing says:

      Thanks! Let me know how they turn out for you :)

    • Jo Ann Crouse says:

      I had neck surgery, C Spine 4,5,6 and am on a soft food diet that includes Country Crock Homestyle Mashed Potatoes (found in the freezer section) wonderful! Mashed potatoes and scrambled eggs have been my dinner this week…now I can try these mashed potato cakes:-)

  2. Simply Tia says:

    These are delicious looking and so simple to make. I love!

  3. Shauna says:

    Hi there, these look great! I’m wondering if they would work the same way with real potatoes? like left over mashed potatoes. I’ve never really had much luck making potato pancakes with left over mashed potatoes. Thanks!

    • justputzing says:

      I think so! The original recipe that I saw used actual leftover mashed potatoes. My pack of instant potatoes made about 3-4 cups, so you’ll need to adjust the rest of the ingredients accordingly depending on how much you have left over. Good luck!

  4. This is brilliant! So clever and they look sooo yummy. Perfect for an appetizer or side dish. Can’t wait to try these.

  5. What a great idea, these are such a cute way to serve potatoes!

  6. baobabs says:

    aw, these look so delish and lovely!!! thanks for sharing.

  7. Denise says:

    Loving this!
    I’ve been making potato cakes too, using smoked salmon (http://tlt-thelittlethings.com/2012/01/12/936/), but your version is on my must-try-list now!

    • justputzing says:

      Oh yum, smoked salmon + creme fraiche and horseradish! What a great idea. I’m definitely going to have to try that soon. Thanks!

  8. mjskit says:

    What a great use of leftover mashed potatoes! Love the bacon on top.

  9. myfudo says:

    Mashed potato is our family’s comfort dish…I love this cake version. Looks so neat – and flavorful too. =)

  10. jackie jukes says:

    Hi there,
    Im making my own version of potato cakes, left over mash potatoes, sweetcorn, fresh green beans and smoked sausage. Adding a little of sour cream on top and serve with a hearty salad.

  11. Jess says:

    Could you make these, freeze them and reheat them in the oven?

  12. Paula says:

    these look great! I am going to try them tomorrow for a side dish for dinner.

  13. Lisa says:

    Love potao cakes, they were a favorite as a kid. My mom made these for friday dinners using canned tuna. I usally make them with cheese and add a tomato-bruscheta topping.

  14. Lyss says:

    Looks yummy! Would this work with sweet potatoes?

    • justputzing says:

      I’m not sure, because I’ve never tried it with sweet potatoes. But, I could see them being really delicious! Maybe leave out the cheese though?

  15. jenner says:

    Has anyone tried freezing/reheating them? I’d love to give these a try, but I’m only one person. LOL

  16. ~~Anna B~~ says:

    This looks wonderful.. I will try this most definitely. Do you have to use the panko bread crumbs or do u think any other brand will work?

  17. Shayna says:

    I wonder if I subbed in mashed cauliflower how they would taste?

    • justputzing says:

      I bet they would be delicious! I love mashed cauliflower, so I think that’s a wonderful idea. I might have to steal it from you ;)

  18. rosebud says:

    I usually use my left over mashed tators for salmon patties which are to die for. I am going to try these for breakfast with our pork cutlets and not sure if will be covered with gravy yet or not!! Vision Pork cutlet, topped with fried tator cake then smothered in the gravy!!! Talk about a good hangover breakfast! I will let ya know! Hmmmm fried egg in the middle!!

  19. Rae says:

    Oh, these look good (thank you Pinterest). I think I’d add a bit more when making them though. Garlic and onion bits soud good, mebbe some other spices/herbs.

  20. Gaby says:

    These in my country (Ecuador) are named “Llapingachos” and are really delicious!! You can fill them with cheese or accompany with an onion and tomato salad.

    http://laylita.com/recetas/wp-content/uploads/Curtido-de-tomate-y-cebolla-con-llapingachos.jpg

  21. Lauren Buckner says:

    These were amazing! I had leftover sour cream/ranch with cheddar mashed potatoes that I used to make these. I think a warning label should be added that they are addictive and tend to expand in your stomach, so try to limit yourself….regardless, one of my new favorite sides.

  22. Jtrenberth says:

    Have you ever reheated these? I want to make them for a potluck at work, but I’m not sure how I would make that work!

    • justputzing says:

      These cakes reheat just fine :) Oven is best for maintaining a little bit of the crispness on the outside, but microwave should work well too. Good luck!

  23. jenner says:

    Made these this afternoon…I had a packet of Idahoan four cheese potatoes hanging around, so… =D But I did throw 3 slices of baked/diced bacon into the mixture. I’m only one person and I got 12 out of the batch, so I’m hoping they freeze/reheat okay!

  24. Sue says:

    These look amazing and I can’t wait to try them out. Thanks for sharing. I also found this on Pinterest and repinned.

  25. Kelly P. says:

    Im baking these instead of frying them. I also mixed the bacon bits in with the ingredients instead of sprinking them on top because my family isnt a fan of sour cream. I hope them come out good baked instead of fried

  26. Holy cow. These look fantastic. I am wishing I had some right now. I might just have to make mashed potatoes for it :)

  27. Beth says:

    These did not turn out for me. Medium-high heat with just Pam? Yeah, my skillet was hot enough to destroy Teflon, so you can imagine what it did to the potato cakes.

    • justputzing says:

      Sorry this recipe didn’t turn out well for you. I always set my stove to medium-high heat (6 or 8 on a max of 10, I think), and have never had problems. If your stove runs hotter than mine, I can see why things went south. Hopefully you’ll try the recipe again with adjusted settings!

  28. helen says:

    My mom would always make potato cakes and she would mix the left over mashed potato with dice onions before frying. Yummy.

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