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These Parmesan mashed potato cakes are my secret trick for rescuing leftover mashed potatoes and turning them into something utterly craveable. Crispy on the outside and fluffy within, each bite is packed with a savory Parmesan punch and the freshness of green onions and herbs. Whether you serve them as a crowd-pleasing appetizer or a family dinner side, you might find yourself making extra mashed potatoes just for an excuse to fry up a batch.
I first made these when I had a surplus of mashed potatoes after Thanksgiving and now everyone looks forward to leftovers almost more than the original meal. Even picky eaters dive in for seconds.
Ingredients
- Leftover mashed potatoes: Essential for the base make sure your mash is not too runny or dry
- Grated Parmesan cheese: Adds nutty salty depth freshly grated tastes best
- Finely chopped green onions: Bring a mild tang and color choose bright crisp stems
- All purpose flour: Helps bind and crisp the cakes sift for even texture
- Large egg: Provides structure for holding patties together
- Garlic powder: Lends gentle savoriness opt for fresh powder for biggest flavor
- Onion powder: Boosts savory notes works well with the green onions
- Salt and pepper: Key for seasoning use kosher salt and fresh cracked pepper
- Chopped fresh parsley: Optional adds bright color and garden freshness pick vibrant leaves
- Olive oil or butter: Needed for frying use good quality for best flavor and golden crust
Step-by-Step Instructions
- Prepare the Potato Mixture:
- In a spacious bowl combine the leftover mashed potatoes Parmesan green onions and flour. Crack in the egg sprinkle garlic powder and onion powder add a dash of salt and pepper. If using parsley fold it in. Mix thoroughly until everything is evenly distributed and the mixture clings together without falling apart.
- Shape the Cakes:
- Scoop out a fourth cup of the mixture for each cake. With your hands shape the portioned dough into plump compact patties. Press them gently but firmly so they hold together and are about half an inch thick for even cooking.
- Heat the Skillet:
- Pour olive oil or add butter into a wide nonstick skillet. Set over medium heat and wait until hot just shimmering so the cakes sizzle but do not smoke.
- Fry the Potato Cakes:
- Arrange your potato cakes in the skillet leaving room between each so they fry not steam. Cook for four to five minutes without disturbing so the bottoms become deep golden and crisp. Flip carefully using a thin spatula and let the other side turn golden and fully heated through.
- Drain and Serve:
- Once crisp on both sides transfer the cakes to a plate lined with paper towel. Let them rest a minute to soak up any extra oil before serving warm.
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The herby green onions are my favorite burst of flavor especially when paired with fresh parsley snipped from the garden. I remember making these with my kids on chilly afternoons and everyone lining up for the first hot crispy cake from the pan.
How To Store Potato Cakes
Cool leftovers completely before refrigerating to keep them crisp. Use an airtight container and separate layers with parchment or wax paper. These will stay fresh for up to three days. To reheat crisp them in a skillet over medium heat for a few minutes on each side or pop them in a hot oven rather than microwaving which can make them soggy.
Best Ingredient Swaps
No green onions Try chives or minced shallots for a similar flavor. No Parmesan Use aged Pecorino Romano or a good sharp cheddar for a twist. Gluten free flour blends can replace all purpose flour if needed.
Serving Suggestions
These potato cakes are delicious with a dollop of sour cream or Greek yogurt. Sprinkle more Parmesan and a squeeze of lemon for brightness. Serve alongside eggs at brunch roasted meats or even layered in a sandwich with greens.
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Potato Cakes Around The World
These little cakes have cousins in cuisine across the globe like Irish potato farls or Eastern European draniki. Every culture seems to have a clever way to reinvent leftover potatoes and put a crispy spin on comfort food.
Common Recipe Questions
- → What is the best potato to use for mashed potato cakes?
Yukon Gold or Russet potatoes work well, as they yield a creamy, fluffy texture that holds together in patties.
- → Can I add other ingredients for extra flavor?
Absolutely. Try incorporating cooked bacon, sautéed onions, or different cheeses for added richness and flavor.
- → How do I keep the potato cakes from falling apart?
Make sure the mixture is well combined and pressed tightly into patties. An egg and a bit of flour help bind it together for better structure.
- → What is the best way to reheat leftovers?
Reheat potato cakes in a skillet over medium heat to crisp them up again, or bake in the oven until warmed through.
- → Can these cakes be frozen?
Yes. Lay patties on a baking sheet to freeze individually, then store in an airtight container. Reheat directly from frozen when needed.
- → What dips pair well with these cakes?
Serve with sour cream, garlic aioli, or a fresh herb dip to complement the savory flavors.