These crispy fried mashed potato cakes are my favorite way to turn yesterday’s mashed potatoes into today’s breakfast or side dish. Quick to make, golden on the outside, cheesy inside — and ready in under 30 minutes. Honestly, I sometimes make extra mashed potatoes on purpose just to have an excuse to fry these up the next day.
A Little Story From My Kitchen
Growing up, mashed potatoes were never leftover. They were polished off every time. But now, especially after big family meals or holidays, I often find a container sitting in the fridge, quietly waiting to be used.
That’s where these potato cakes come in. I started making them a few years back after a post-Christmas fridge raid, and they instantly became a regular. They’re cozy, comforting, and endlessly customizable — exactly the kind of no-fuss cooking I love.
Why These Are Always a Hit at Home
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Leftover rescue. They turn plain old mashed potatoes into something exciting again.
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Quick and easy. From fridge to plate in under 30 minutes.
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Flexible. You can load them up with your favorite add-ins or keep them simple.
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Kid-approved. My niece calls them “crispy potato cheese cookies” — she’s not wrong.
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Perfect for any meal. Breakfast with eggs, lunch with salad, or a cozy side for dinner.
Potato Cakes vs. Latkes — What’s the Difference?
I get asked this a lot. Latkes are typically made with grated raw potato and onion, so they’re more textured and uneven. These potato cakes, on the other hand, are made from mashed potatoes — smoother, creamier, and easier to shape. Different vibe, but equally delicious in their own right.
What You’ll Need
Here’s a quick run-down of what goes into these beauties. Nothing fancy — just good, basic ingredients.
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Mashed potatoes: Use whatever you’ve got — buttery, garlicky, cheesy — it all works. I’ve even used store-bought in a pinch.
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Flour: This helps the cakes hold their shape. The amount can vary depending on how loose your mashed potatoes are.
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Eggs: These help bind everything together so you don’t end up with a pan full of potato crumbs.
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Cheddar cheese: I like the sharp kind, but you can use what you have. Parmesan adds a great salty kick, too.
Tried-and-True Tips From My Kitchen
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Use cold mashed potatoes. Straight from the fridge works best — they’re firmer and easier to shape.
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Shred your own cheese. Pre-shredded cheese can make the cakes greasy and not melt as well.
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Go slow with the flour. Start with 1 cup, then add more only if needed. You want the mix to be sticky but shapeable — not dry.
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Hot oil is key. The pan needs to be hot before you drop in the batter. That’s what gives you a crisp crust instead of a soggy mess.
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Cool them right. I place the cooked cakes on a wire rack over paper towels. That way, the bottoms don’t get soggy — a little trick I also use with fried chicken.
Easy Add-In Ideas
You can absolutely make these your own. I often raid the fridge and throw in whatever bits and bobs are lingering. Here are a few combinations I’ve tried and loved:
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Pizza-style: Diced pepperoni, mozzarella, garlic.
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Ham & Cheese: Leftover ham, Swiss or cheddar, and a little onion.
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Bacon Ranch: Crumbled bacon, cheddar, and half a packet of ranch seasoning.
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Veggie-packed: Chopped bell peppers, corn, broccoli — whatever’s left from last night.
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Mexican twist: Taco meat, cheddar, chopped jalapeños or green chilies.
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Greek-style: Feta and chopped sun-dried tomatoes.
Want to keep it plain? Just add your favorite toppings afterward: sour cream, green onions, crumbled bacon, queso, or salsa.
What to Serve These With
Here’s how I’ve served these potato cakes in real life:
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Alongside crispy pork chops or grilled sausages.
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Topped with a fried egg for breakfast — highly recommend.
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With leftover pot roast and gravy on a cold day.
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As a quick lunch with a green salad and some hot sauce on the side.
They work with almost anything, really. You’ll probably end up eating them straight from the pan.
Gluten-Free or Flour-Free Option?
If you’re skipping flour, you can try a couple of tablespoons of cornstarch or tapioca starch instead. The cakes will be a bit softer and thinner, but they’ll still hold together well enough to pan-fry. I’ve tried it both ways — it’s doable, just not quite as hearty.
Troubleshooting: Why Are They Sticking?
If your cakes are sticking to the pan, the oil probably wasn’t hot enough when you started. I let my skillet preheat with oil over medium heat for at least 2–3 minutes before frying. You want that sizzle when the batter hits the pan.
Are These Like Arby’s Potato Cakes?
Nope — Arby’s potato cakes are more hashbrown-style, made with shredded potato. These are softer, fluffier inside, with that classic mashed potato comfort. Since Arby’s discontinued theirs, though, this homemade version is the next best thing. Or better, if I may say so.
Mashed Potato Cakes
These crispy, cheesy potato cakes are the perfect way to breathe new life into leftover mashed potatoes. They come together in under 30 minutes and are golden, satisfying, and incredibly easy to customize with what you have on hand.
Ingredients
- 3 cups cold mashed potatoes
- 3 large eggs
- 1 cup shredded cheddar cheese
- ½ to 1 cup all-purpose flour (as needed)
- Vegetable oil, for frying
Optional Add-Ins:
- Crumbled bacon or diced ham
- Minced garlic
- Chopped onions or green onions
- Ranch seasoning
- Finely chopped veggies (like bell pepper or spinach)
Suggested Toppings:
- Sour cream
- Chopped green onions
Instructions
- In a large mixing bowl, combine the mashed potatoes, eggs, shredded cheddar, and ½ cup of flour. Mix thoroughly until smooth. If the mixture feels too soft or sticky, gradually stir in more flour—just enough to help the cakes hold their shape.
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, scoop about ¾ cup of the potato mixture and gently shape it into a patty. Place it in the skillet and flatten slightly with the back of a spoon.
- Let each cake cook until golden brown on the bottom, about 2–3 minutes, then flip and cook the other side until equally crisp and heated through.
- As they finish cooking, transfer the cakes to a wire rack set over a baking sheet to drain excess oil and stay crispy.
- Serve hot with a dollop of sour cream and a sprinkle of green onions—or however you like them best.
Nutrition Information
Yield
9Serving Size
1Amount Per Serving Calories 254Total Fat 13gSaturated Fat 4gTrans Fat 1gUnsaturated Fat 6gCholesterol 89mgSodium 803mgCarbohydrates 22gFiber 2gSugar 3gProtein 13g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Give these a go next time you’ve got leftover mashed potatoes. They might just become the dish you’re secretly hoping no one finishes — so you can make these the next day. Let me know how you make yours — I’d love to hear what creative twists you come up with.
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