Description
Crispy on the outside and soft on the inside, these cheesy Parmesan mashed potato cakes are a great way to use up leftover mashed potatoes. Serve them as a side dish, appetizer, or snack!
Ingredients
Scale
- 2 cups cold mashed potatoes
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour (or breadcrumbs)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (adjust if mashed potatoes are already salted)
- 2 tablespoons chopped fresh parsley (optional)
- 1/2 cup shredded mozzarella or cheddar cheese (optional for extra cheesiness)
- 2 tablespoons butter or olive oil (for frying)
Instructions
Prepare the Potato Mixture:
- In a large bowl, mix mashed potatoes, egg, Parmesan, flour, garlic powder, onion powder, black pepper, and salt until well combined.
- Stir in chopped parsley and shredded cheese, if using.
Form the Potato Cakes:
- Scoop about 2 tablespoons of the mixture and shape it into a patty (about ½-inch thick). Repeat with the remaining mixture.
Cook the Potato Cakes:
- Heat butter or olive oil in a large skillet over medium heat.
- Place the potato cakes in the skillet and cook for 3–4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Serve & Enjoy!
- Serve warm with sour cream, Greek yogurt, or a dipping sauce of your choice.
Notes
- If the mixture is too soft, add more flour or breadcrumbs until it holds its shape.
- Use leftover mashed potatoes that are cold and firm for best results.
- These can also be baked at 400°F (200°C) for 15–20 minutes, flipping halfway.