Golden Crispy Mashed Potato Cakes
These Golden Crispy Mashed Potato Cakes are a delightful way to repurpose leftover mashed potatoes, pan-fried to golden perfection and seasoned with chives and garlic.
Equipment
- medium bowl
- large non-stick skillet
- paper towels
Ingredients
Main
- 2 cups cold mashed potatoes
- 1 large egg lightly beaten
- 1/4 cup all-purpose flour plus more for dusting
- 2 tablespoons fresh chives finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt adjust to taste
- 2-3 tablespoons olive oil or butter for frying
Instructions
Preparation
- In a medium bowl, gently combine the cold mashed potatoes, beaten egg, 1/4 cup all-purpose flour, chopped chives, garlic powder, black pepper, and salt until just mixed.
- Lightly dust your hands with flour, then form the potato mixture into 8-10 patties, each about 1/2-inch thick and 2-3 inches in diameter.
Cooking
- Heat olive oil or butter in a large non-stick skillet over medium heat until shimmering. Carefully place potato cakes into the skillet, ensuring space between them, and cook in batches if needed.
- Cook for 4-6 minutes per side until golden brown and crispy.
Serving
- Transfer cooked potato cakes to a plate lined with paper towels to absorb excess oil, and then serve immediately.
Notes
For extra flavor, you can add a pinch of cayenne pepper to the mixture. These potato cakes are delicious served with sour cream or a sprinkle of fresh parsley.