Crispy Mashed Potato Cakes

Leftover mash, bound with egg & pan-fried golden — the best thing to do with the bowl in the fridge

Makes 6–8 · 10 min

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2 cups cold leftover mashed potatoes
1 egg
2–3 Tbsp flour (+ more for dredging) — or panko for extra crunch
½ cup shredded cheese (cheddar, jack) — optional but good
scallion or chives · garlic · salt · pepper
2 Tbsp each butter + oil, to fry
to serve: sour cream, hot sauce, or a fried egg

What you need

2 cups cold leftover mashed potatoes

1 egg

2–3 Tbsp flour (+ more for dredging) — or panko for extra crunch

½ cup shredded cheese (cheddar, jack) — optional but good

scallion or chives · garlic · salt · pepper

2 Tbsp each butter + oil, to fry

to serve: sour cream, hot sauce, or a fried egg

Mix & bind. Stir the cold mash with the egg, flour, cheese, scallion, garlic, and a good pinch of salt and pepper until it holds together. If it's too loose to shape, add flour a spoon at a time; if it's stiff and dry, it's ready.
Shape & dredge. Form into patties about ¾″ thick, and dredge each lightly in flour (or panko). The dry coating is what crisps into a shell.
Fry — and don't flip early. Heat the butter and oil over medium-high. Lay the cakes in with space between them and fry ~3 min a side, flipping only once a deep golden crust has set. Moving them early tears the crust and they fall apart.
Drain & serve hot. Lift onto a paper towel, a last pinch of flaky salt, and serve right away with sour cream, hot sauce, or a fried egg on top.

Steps — tap one to keep your place

1. Mix & bind. Stir the cold mash with the egg, flour, cheese, scallion, garlic, and a good pinch of salt and pepper until it holds together. If it's too loose to shape, add flour a spoon at a time; if it's stiff and dry, it's ready.

2. Shape & dredge. Form into patties about ¾″ thick, and dredge each lightly in flour (or panko). The dry coating is what crisps into a shell.

3. Fry — and don't flip early. Heat the butter and oil over medium-high. Lay the cakes in with space between them and fry ~3 min a side, flipping only once a deep golden crust has set. Moving them early tears the crust and they fall apart.

4. Drain & serve hot. Lift onto a paper towel, a last pinch of flaky salt, and serve right away with sour cream, hot sauce, or a fried egg on top.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.