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Turn Leftovers into Magic
I discovered the magic of potato cakes one morning after a big family dinner when I couldn't bear to waste those leftover mashed potatoes. Now my family actually gets excited when we have leftover mashed potatoes because they know these crispy golden cakes are coming. The way they sizzle in the pan and turn into these perfectly crispy on the outside tender on the inside bites of heaven is just irresistible.
Kitchen Magic Made Simple
What I love about these cakes is how they transform basic leftovers into something completely new and delicious. You can toss in whatever cheese or herbs you have hanging around in your fridge. My kids love them with a dollop of sour cream while I can't resist dipping them in leftover cranberry sauce from holiday dinners.
What You'll Need
- Mashed Potatoes: Any type works, but avoid boxed instant potatoes.
- Egg: Binds the cakes together.
- Cheddar Cheese: Adds rich flavor; swap with mozzarella or your favorite cheese.
- Flour: Helps hold the cakes together; adjust if the mixture is too wet.
- Fresh Parsley: Optional, but adds freshness. Green onion works too.
- Breadcrumbs: For a crispy coating; panko or flavored breadcrumbs work well.
- Olive Oil: For frying; avocado oil is a great alternative.
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Let's Make Magic
- 1. Mix Ingredients:
- Combine mashed potatoes, egg, cheese, flour, and parsley in a bowl. Adjust flour if the mixture is too sticky.
- 2. Form Cakes:
- Use a ¼ cup scoop to shape balls. Flatten into patties and coat with breadcrumbs.
- 3. Fry:
- Heat olive oil in a skillet over medium heat. Fry cakes in batches for 3–4 minutes per side until golden brown. Drain on paper towels.
- 4. Serve:
- Enjoy warm with sour cream, cranberry sauce, or your favorite dip.
My Secret Tips
Your potatoes need to be nice and thick start with that and you're golden. I learned the hard way that my old cast iron gets too hot for these so I stick with my regular skillet now. That sizzle when you drop a bit of water in the oil is your signal that it's time to start cooking.
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Make Them Your Own
Sometimes I throw in leftover bacon from breakfast or fresh chives from my garden. Shredded carrots add nice color and sweetness. When I'm feeling fancy I use those Italian seasoned breadcrumbs and maybe some spicy pepper jack cheese for a kick.
Keep Them Fresh
These potato cakes are at their absolute best right out of the pan when they're super crispy. If you do have leftovers they'll keep in the fridge for a couple days. Just pop them in a skillet or the oven to crisp them up again never the microwave unless you like them soggy.
Frequently Asked Questions
- → Why can't I use instant mashed potatoes?
- Real mashed potatoes have better texture and starch content for binding. Instant potatoes are too dry and won't hold together properly when formed into cakes.
- → Why are my potato cakes falling apart?
- If the mixture is too wet, add flour one tablespoon at a time until it reaches a sticky but manageable consistency. Too much moisture prevents proper binding.
- → Can I use different cheese or breadcrumbs?
- Yes, try mozzarella or different flavored breadcrumbs like Italian style. Just keep the proportions the same for proper texture.
- → Can I make these ahead of time?
- You can form the cakes ahead and refrigerate until ready to cook. They're best served fresh and hot right after frying for maximum crispiness.
- → What sauces go well with potato cakes?
- Sour cream is classic, but try applesauce, ranch dressing, or hot sauce. They're versatile and pair well with many condiments.