Easy Potato Cakes Recipes
Golden, crispy potato cakes with cheddar and scallions that come together fast. Perfect for using leftover mash and weeknight snacking.
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Servings:
Ingredients
Main Ingredients
- 2 cup cold mashed potatoes leftovers are ideal
- 0.5 cup shredded cheddar cheese
- 0.33 cup sliced green onions
- 3 tbsp beaten egg about 1 large egg
- 0.33 cup all-purpose flour plus a little extra for dusting
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.75 tsp kosher salt to taste
- 0.5 tsp black pepper
- 2 tbsp neutral oil for frying
- 1 tbsp unsalted butter for extra browning
Instructions
Preparation Steps
- Stir potatoes, beaten egg, cheddar, and green onions in a bowl until mostly smooth.
- Season with garlic powder, onion powder, salt, and pepper; mix to combine.
- Fold in the flour until a soft, scoopable mixture forms; add a spoonful more if very sticky.
- Scoop about 1/4 cup per cake, then pat into 1/2-inch-thick patties. Lightly dust with flour.
- Heat oil and butter in a large skillet over medium heat until shimmering.
- Pan-fry cakes 3–4 minutes per side until deep golden and hot inside. Cook in batches as needed.
Notes
Try mixing in cooked bacon bits, chopped dill, or a pinch of smoked paprika. Serve with sour cream, applesauce, or a fried egg. Leftovers keep 3 days chilled; re-crisp in a skillet or air fryer.
This recipe is an original creation inspired by classic Easy Potato Cakes Recipes flavors. All ingredient ratios and instructions are independently developed.