Crispy Pan-Fried Mashed Potato Cakes
These easy crispy pan-fried mashed potato cakes are golden and crunchy on the outside with a creamy, fluffy potato center. They’re the kind of leftover magic that makes you plan ahead just so you can have them again.
Ingredients
- 2 cups cold mashed potatoes leftover, real potatoes only)
- 1 extra large egg lightly beaten
- ⅓ cup all-purpose flour more as needed
- 1 cup panko breadcrumbs or as needed
- oil for frying
- 1 teaspoon butter for flavor
Additional Add-Ins
- chopped parsley
- chopped green onion
- grated cheese Gruyere or cheddar
- caramelized onions
If making thicker potato cakes, preheat the oven to 350ºF.
Instructions
Mix the Base
- In a bowl, combine mashed potatoes, egg, flour, salt and pepper. Mix until a soft, slightly sticky dough forms. Add a bit more flour, if needed, so the mixture holds together.
Shape
- Form into cakes, thick or thin depending on your preference.
Coat
- Place the panko into a wide bowl or pie tin, press each cake into the panko, coating both sides.
Heat the Pan
- Heat the oil in a 12-inch heavy bottomed frying pan, add the butter. Heat over medium heat until the butter stops forming .
Fry
- Add the potato cakes and cook, turning once, until golden brown, about 3 - 4 minutes per side.
Finish (for thicker cakes) in a 350ºF oven
- For thicker cakes, transfer the pan to the preheated 350ºF oven for 5 - 10 minutes or until heated through.
Notes
Recipe Notes
- Use cold mashed potatoes – they hold together better and fry up crispier than warm potatoes.
- Sticky is good – the mixture should be soft but hold its shape. Add flour a tablespoon at a time if needed.
- Don’t skip the panko – it’s what gives you that crunchy crust. Regular breadcrumbs work, but won’t be as crisp.
- Hot pan = crispy cakes – make sure the oil and butter are hot before adding the cakes to prevent greasiness.
- Oil + butter combo – oil keeps things from burning, butter adds flavor.
- Thick vs thin – thick cakes may need a few minutes in a 350°F oven to heat through; thin cakes cook through in the pan.
- Keep warm – hold cooked cakes on a rack in a low oven (200°F) if making in batches.
- Flavor boosters – try green onion, cheese, or caramelized onions mixed in for extra depth.
Nutrition
Serving: 1gCalories: 189kcalCarbohydrates: 26gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 25mgSodium: 280mgFiber: 2gSugar: 2g
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