Ingredients
Scale
- 2 cups leftover mashed potatoes
- 1/4 cup all-purpose flour
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1 large egg, beaten
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil for frying
Instructions
- In a large bowl, combine the mashed potatoes, flour, shredded cheddar cheese, chopped green onions, beaten egg, garlic powder, and black pepper.
- Mix well until all ingredients are evenly incorporated.
- Form the mixture into small patties, about 1/2 inch thick.
- Heat the vegetable oil in a large skillet over medium heat.
- Carefully place the potato cakes in the hot oil. Do not overcrowd the skillet.
- Cook for 3-4 minutes per side, or until golden brown and crispy.
- Remove the potato cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauce.
Notes
- You can add other seasonings like paprika or onion powder for extra flavor.
- For a spicier kick, add a pinch of cayenne pepper to the mixture.
- These potato cakes are great with sour cream, ketchup, or a spicy aioli.
- Leftover potato cakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a toaster oven or skillet for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg