Ingredients
Mashed Potato Cake Ingredients
- 2 ½ cups cold mashed potatoes
- 1 ½ cups grated cheddar cheese
- 2 large eggs
- ½ cup flour (plus more for breading)
- Neutral flavored oil, as needed (such as vegetable or canola oil)
- Sour cream, for topping
- Sliced green onions, for topping
Instructions
- Mix dough: In a large bowl, combine the cold mashed potatoes, grated cheddar cheese, and eggs. Stir together well. Gradually add ½ cup of flour, mixing until the mixture forms a soft and slightly sticky dough. Add more flour if necessary to achieve this consistency.
- Form cakes: Divide the dough into eight equal portions and shape each into a ball. Flatten each ball into a patty shape. Place some flour in a small bowl and lightly coat each patty by rolling it in the flour to prevent sticking during frying.
- Fry: Heat a splash of neutral flavored oil in a medium-sized cast iron or non-stick frying pan over medium heat. Once the oil is hot, add half of the potato cakes to the pan. Fry the cakes for 3 to 4 minutes until the bottoms are golden brown and crispy. Carefully flip the cakes with a spatula and fry the other side until it is golden as well. Remove the cakes and place them on a paper towel-lined plate to drain excess oil. Repeat this process with the remaining cakes.
- Serve: Serve the mashed potato cakes warm topped with a dollop of sour cream and sliced green onions for a fresh, tangy finish.
Notes
- Use a neutral flavored oil with a high smoke point such as vegetable, canola, or sunflower oil for frying to achieve the perfect crispiness.
- Make sure the mashed potatoes are cold to help the cakes hold together better during frying.
- Adjust flour quantity if the mixture feels too wet or sticky; too much flour can make the cakes dense.
- For extra flavor, you can add herbs like chives or parsley to the dough.
- These cakes are best served immediately to enjoy their crispy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
