Description

These Old-Fashioned Potato Cakes are the ultimate comfort food, featuring a light, fluffy interior and a shattered-glass crispiness on the outside. Whether you are using up leftover mashed potatoes or making them from scratch, this 25-minute recipe is a budget-friendly miracle perfect for breakfast, lunch, or dinner.

Ingredients

Scale

2 cups cold mashed potatoes (Russet or Yukon Gold)
1 large egg, beaten
1/2 cup all-purpose flour (plus more if needed)
1/4 cup yellow onion, finely grated or minced
1/2 cup shredded cheddar cheese (optional)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 tablespoon fresh chives, chopped
3 tablespoons vegetable oil or butter for frying

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Instructions

Prepare the Mixture: In a large mixing bowl, combine cold mashed potatoes, beaten egg, flour, onion, salt, pepper, and cheese. Mix until a slightly tacky dough forms.
Shape the Cakes: Take about 1/3 cup of the mixture, roll into a ball, and flatten between your palms until 1/2 inch thick.
Heat the Pan: Heat oil or butter in a large skillet over medium heat. The pan is ready when a pinch of the mixture sizzles immediately.
Sear to Golden Brown: Place patties in the skillet and cook undisturbed for 3-4 minutes. Flip once the edges are brown and crisp.
Finish and Drain: Cook for another 3-4 minutes on the second side. Move to a wire cooling rack to maintain crispiness.
Garnish and Serve: Top with a dollop of sour cream and fresh chives before serving.

Notes

Use cold potatoes to ensure the cakes hold their shape during frying. Avoid the microwave for reheating; use a skillet or air fryer to restore the crunch. For extra brightness, serve with a side of warm applesauce or a squeeze of lemon.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American Comfort

Nutrition

Serving Size: 2 cakes
Calories: 210
Sugar: 2g
Sodium: 480mg
Fat: 9g
Saturated Fat: 4g
Carbohydrates: 28g
Fiber: 3g
Protein: 6g