Leftover Mashed Potato Patties
If you're looking for ways to use leftover mashed potatoes or for Southern cooking recipes, this crispy mashed potato pancake patty recipe is perfect! Eat these potato cakes for breakfast or as a dinner side dish.
Ingredients
- 2 cups mashed potatoes chilled
- 3 green onions chopped
- 2 Tablespoons all-purpose flour
- 1 egg beaten
- 2 Tablespoons milk
- salt to taste
- pepper to taste
Instructions
- In a large mixing bowl, stir together chilled mashed potatoes, green onions, and flour.
- Add in egg and stir until combined.
- Salt and pepper mixture, to taste, and stir.
- Add 1 tablespoon of milk and stir. The potato mixture should be thick enough that you can scoop them out and shape them into potato patties with your hands. (If needed, add additional milk.) Set aside.
- In a large frying pan, heat 2-3 Tablespoons of vegetable oil or shortening over medium-high heat.
- Lightly flour hands and, using your hands, shape mashed potato mixture into small round pancake shapes, about 3-inches across. Don't make them too thick!
- Carefully place potato cakes in a single layer into hot oil. Fry for around 5 minutes or until lightly brown and crispy. Flip and fry on the other side.
- Transfer fried potato pancakes to a paper plate lined with paper towels. Allow oil to drain.
- Serve warm or at room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
Notes
You can also make loaded potato cakes by topping them with sour cream, shredded cheese, and green onions.
Nutrition
Serving: 1gCalories: 71kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 21mgSodium: 26mgPotassium: 192mgFiber: 1gSugar: 1gVitamin A: 82IUVitamin C: 13mgCalcium: 15mgIron: 0.4mg
*Nutrition information is approximate. If you have special dietary needs, please calculate your own nutrition.
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