Quick Skillet Mashed Potato Cakes are the perfect way to use up leftover mashed potatoes from last night’s dinner. I’m always happy when I have extra mashed potatoes in the fridge because it means I can make these crispy, golden patties the next day.
They’re crispy on the outside and soft on the inside, and they come together in about 23 minutes.
This recipe uses simple ingredients you probably already have: mashed potatoes, an egg, dried parsley, and a little grated onion.
You mix everything together, shape it into patties, coat them in flour, and pan-fry them in butter until they’re golden brown. The result is a side dish that works with almost any main course, from chicken to steak to pork chops.
A medium bowl and a skillet are all you need to make this recipe. These potato cakes are kid-friendly, which means you don’t have to make separate meals for picky eaters.
They’re also great for using up leftovers so nothing goes to waste. If you’re tired of reheating the same mashed potatoes over and over, this recipe gives you a completely different way to enjoy them.
The crispy edges make all the difference, and the buttery flavor makes them hard to resist.
Why You’ll Love This Quick Skillet Mashed Potato Cakes
Uses Leftovers
This recipe transforms leftover mashed potatoes into something new. You don’t have to throw away extra potatoes or reheat them the same boring way.
Quick to Make
The total time from start to finish is only 23 minutes. You can have a hot side dish on the table in less than half an hour.
Simple Ingredients
You only need four main ingredients plus butter and flour. Most people already have these items in their kitchen.
Kid Friendly
Kids love crispy foods, and these potato cakes fit the bill. You don’t have to make separate meals for different family members.
Versatile Side Dish
These potato cakes pair well with almost any main course. Serve them with chicken, beef, pork, or even eggs for breakfast.
Crispy Texture
The outside gets golden and crispy while the inside stays soft. The texture contrast makes each bite satisfying.
Ingredient Substitutions
Fresh Parsley Instead of Dried
Use 3 tablespoons of fresh chopped parsley in place of 1 tablespoon dried parsley.
Shallot Instead of Onion
Grate ½ tablespoon of shallot in place of the onion for a milder flavor.
Green Onion Instead of Regular Onion
Chop 2 tablespoons of green onion to replace the grated onion.
Chives Instead of Parsley
Use 1 tablespoon of dried chives or 3 tablespoons fresh chopped chives in place of the parsley.
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Quick Skillet Mashed Potato Cakes
Equipment
Ingredients
- 2 cups leftover mashed potatoes chilled
- 1 egg
- 1 tablespoon dried parsley
- ½ tablespoon onion grated
Instructions
- In a medium bowl, add the mashed potatoes, egg, dried parsley, and grated onion. Mix everything together until combined.
- Check the mixture to see if it holds together. If the mixture is too wet, add a little flour and mix again.
- Divide the mixture into 4 to 6 equal portions.
- Shape each portion into a patty about ½ inch thick.
- Place flour on a plate and press each patty into the flour to coat both sides.
- Heat butter in a skillet over medium-low heat.
- Place the patties in the skillet. Cook slowly until the bottom turns golden brown, then flip each patty with a spatula. Add more butter to the skillet if needed.
- Cook until the second side turns golden brown and crispy.
Notes
Tips and Tricks
Chill the Potatoes – Cold mashed potatoes hold their shape better than warm ones. Make sure your leftovers are fully chilled before you start. Don’t Skip the Flour Coating – The flour creates a crispy crust on the outside. Press each patty firmly into the flour so it sticks. Use Low to Medium Heat – Cooking the patties slowly helps them get crispy without burning. If the heat is too high, the outside will burn before the inside warms through. Add Cheese for Extra Flavor – Mix ¼ cup of shredded cheddar cheese into the potato mixture before forming the patties. Make Them Smaller for Appetizers – Form smaller patties to serve as finger food or appetizers at parties. Freeze for Later – Shape the patties and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time. Reheat in the Oven – Place leftover potato cakes on a baking sheet and warm them in a 350°F oven for about 10 minutes to restore their crispiness.Nutrition
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