Easy Leftover Mashed Potato Cakes with Green Onion and Flour
Crispy Leftover Mashed Potato Cakes: Easy and Delicious
Leftover mashed potatoes in your fridge? Turn them into something crispy and fun. These Leftover Mashed Potato Cakes are golden on the outside, soft on the inside, and super easy to make. With just a few simple ingredients, you can whip up a snack or side dish that everyone will love.
Why You’ll Love These Leftover Mashed Potato Cakes
- Versatile and kid-friendly: Serve them with ketchup, sour cream, or even pack them for lunch the next day.
- Great way to use leftovers: No food goes to waste, and you get something tasty out of it.
- Quick and easy: Mix, cook, and eat. No long prep time or fancy steps.
- Crispy and satisfying: They’re golden brown on the outside with soft, creamy centers.
Who knew leftovers could taste this good? Try these Leftover Mashed Potato Cakes tonight.
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How to Turn Leftover Mashed Potatoes into Golden, Crispy Cakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Depending on the amount used per ingredient
- Category: Side Dishes
- Method: Easy
Description
Leftover Mashed Potato Cakes that crisp up perfectly in a pan. Tried these before? Turn last night’s mash into crispy mashed potato cakes. What would you serve them with? These leftover mashed potato cakes are a hit every time. Share your twist in the comments.
Ingredients
- 1 egg
- 1 cup leftover mashed potatoes
- 1/3 cup flour
- 1 green onion, finely chopped
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 to 2 tablespoons milk
- 2 to 3 tablespoons shortening or vegetable oil (for frying)
Instructions
- Crack the egg into a bowl and beat it.
- Stir the mashed potatoes into the egg.
- Add the flour, green onion, baking powder, salt, and pepper. Mix well.
- Pour in 1 tablespoon of milk and stir.
- If the batter feels too dry, add a little more milk. You want a thick batter.
- Heat the shortening or oil in a skillet over medium heat.
- Scoop out some batter and drop it into the pan, shaping it into a pancake about 3 to 3½ inches wide and ½ inch thick.
- Cook until golden brown on one side, then flip and cook the other side.
- Serve warm with ketchup or your favorite dip.
- These taste great right out of the pan, but they’re also good cold the next day.
- Make a big batch and enjoy them as a snack or a quick meal.
- Perfect for using up leftovers without wasting a bite.
Notes
Created, prepared, tried, and tested by Lucy Kimitta
Crispy, golden leftover mashed potato cakes made with simple ingredients and zero waste. Easy Leftover Mashed Potato Cakes that turn fridge scraps into something craveable. Leftover mashed potato cakes that are fast, filling, and perfect any time of day.
The Leftover Mashed Potato Cakes recipe is a quick, tasty way to turn extra mashed potatoes into something crispy and satisfying. With simple ingredients and a golden crust, these cakes make the perfect snack or side dish.
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