Fried Potato Cakes are golden and crisp outside, soft in the middle, and just right for a weeknight side when you have leftover mashed potatoes in the fridge. Green onions give the mild potato filling a fresh, savory bite.
How to make fried potato cakes: Mix cold mashed potatoes with egg, seasonings, green onions, and flour, then shape thin patties. Fry for about 2 minutes per side until golden, continuing as needed until the centers reach 160°F.
Why You’ll Love It
- Leftovers get a new texture: Cold mashed potatoes turn into patties with browned edges and soft centers.
- Quick to cook: The recipe takes 15 minutes from prep to finish.
- A short ingredient list: You need potatoes, an egg, flour, oil, simple seasonings, and green onions.
- Easy to portion: Measuring the mixture before shaping gives you cakes of similar thickness for frying.
Ingredient Notes
Cold mashed potatoes are the starting point. They’re easier to shape than warm potatoes, so reach for leftovers straight from the refrigerator.
Egg and flour help bind the potatoes. Use the listed flour amount first and mix it in lightly: working the mixture too much can leave the cakes gummy rather than tender. All-purpose flour keeps the ingredient choice straightforward, while self-rising flour is also an option.
Vegetable oil is for frying in a heavy-bottomed skillet. The ingredient list gives the measured amount, but you don’t need to pour it all in at once; heat some for the first batch. Let the oil heat before you add a patty so it starts frying rather than sitting in cool oil.
Green onions go into the potatoes, not just on top. Salt and black pepper season the mixture, while the garlic and onion powders are optional. If your leftover mash is already seasoned, you’ll know what flavors it brings before you decide whether to use those optional powders.
Ingredients
- 2 cups mashed potatoes, cold leftovers
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 2 cups vegetable oil, measured for frying; use some in the skillet
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon garlic powder, optional
- 1/8 teaspoon onion powder, optional
- 1/4 cup green onions, chopped
How to Make Fried Potato Cakes
1. Beat the egg. Lightly beat the egg in a medium bowl. You’ll add the potatoes to this bowl, so there’s no need to get out another one for the mixture.
2. Combine the potatoes. Add the cold mashed potatoes, salt, black pepper, and chopped green onions. Add the garlic and onion powders if you’re using them, then combine until the seasonings and onion pieces are distributed through the potatoes.
3. Add the flour. Sprinkle in the flour and combine lightly. Stop once it’s incorporated; repeatedly working the flour through the potatoes can make the finished cakes gummy. The mixture should be ready to portion rather than loose enough to run off a spoon.
4. Shape the cakes. Measure 1/3 cup of mixture for each cake, form it into a ball, and flatten it to about 1/4 inch thick. I use the measuring cup here because similarly sized patties are easier to watch as they brown.
5. Fry in batches. Heat some of the measured oil in a heavy-bottomed skillet. Gently add 2 to 3 patties at a time and fry for about 2 minutes per side, letting the first side turn golden before you flip. Check the center of each egg-containing cake with a food thermometer: it must reach 160°F. Continue cooking if needed.
6. Drain. Transfer the golden cakes to paper towels to drain. Move them gently so the browned surfaces stay intact, then serve while their outsides are still crisp.
How to Keep Potato Cakes Together Without Gumminess
The goal is a patty that holds when you lift it but still has a soft potato center when you break it open. Start with cold mash, then use the egg and the listed flour to bind it. Mix just enough to bring everything together; a long, vigorous stir works against the tender texture you want.
Before you shape the whole batch, look at the mixture. If your mashed potatoes were especially loose and a portion won’t hold together, add more flour gradually rather than tipping in a large amount at once. I’d rather make that small adjustment than press a wet patty into the skillet and hope it firms up there.
Thin patties give you a manageable shape to turn. Once one reaches the skillet, resist nudging it around: wait for a golden first side and check whether it releases easily before you flip. A browned outside tells you when it’s ready to turn, while the center check tells you when it’s done.
Tips for Success
Why is there liquid in my potato mixture?
You may see liquid sitting on top of leftover mash before you begin, or pooling as you scoop it. Drain visible liquid before mixing; wet potatoes are harder to shape into cakes. Then assess whether the mixture needs flour as you portion it.
Why do my potato cakes stick when I turn them?
If a cake clings to the skillet and starts to tear, it may not have browned enough to release. Give the first side more time and try lifting an edge gently before turning. You want to move a cake that releases, not scrape a soft one free.
Why did the bottoms lose their crispness?
If drained cakes sit stacked together, steam can soften the surfaces you just browned. I prefer moving them to a wire rack when I want to keep the bottoms crisp, rather than piling the hot cakes on a plate.
Variations
- Make them cheesy: Add shredded cheddar to the potato mixture for a richer cake with pockets of melted cheese.
- Add a savory mix-in: Chopped bacon or ham can go into the potato mixture. Keep the patties thin enough to turn gently.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in covered, shallow containers; keep them refrigerated for 3 to 4 days or frozen for 3 to 4 months. Thaw frozen cakes in the refrigerator, cold water, or microwave, not on the counter. Reheat the cakes until their centers reach 165°F on a food thermometer.
What to Serve With It
These cakes work as a side when you want something crisp beside a comfort-food meal. If you’re planning more potato dishes, browse the slow cooker scalloped potato casserole, slow cooker potato casserole, or loaded potato bake. For a potato-centered meal on another day, try the loaded potato soup. If you’re choosing dessert too, there’s pecan pie dump cake or caramel apple dump cake.
Frequently Asked Questions
Can I use self-rising flour for fried potato cakes?
Yes. Self-rising flour is an option in place of the all-purpose flour listed here. Keep the amount the same and combine it lightly with the potatoes.
Can I serve fried potato cakes as an appetizer?
Yes, they work as an appetizer as well as a side dish. Set out sour cream and chives if you’d like a cool topping people can add themselves.
Final Notes
Keep a gentle hand when you lift the finished cakes so their browned edges stay intact. If you have a question or make them at home, tell me how they turned out in the comments.
Fried Potato Cakes
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Ingredients
- 2 cups mashed potatoes cold leftovers
- 1 egg large; lightly beaten
- 1/4 cup all-purpose flour self-rising flour is also an option
- 2 cups vegetable oil measured for frying; use some in the skillet
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon garlic powder optional
- 1/8 teaspoon onion powder optional
- 1/4 cup green onions chopped
Instructions
- Lightly beat the egg in a medium bowl.
- Add the cold mashed potatoes, salt, black pepper, and green onions. Add the garlic and onion powders if using, and combine.
- Sprinkle in the flour and combine lightly. Do not overwork the mixture, which can make the cakes gummy.
- Measure 1/3 cup of potato mixture for each cake. Form into a ball, then flatten to about 1/4 inch thick.
- Heat some of the measured oil in a heavy-bottomed skillet. Gently add 2 to 3 patties at a time. Fry for about 2 minutes per side, until golden brown, letting the first side brown before flipping. Check the center of each cake with a food thermometer; continue cooking as needed until it reaches 160°F.
- Transfer the cakes to paper towels to drain.
