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Leftover mashed potatoes never tasted this good! Crispy on the outside, fluffy on the inside, these potato cakes are loaded with cheese, bacon, jalapeño, and green onion for a bold, flavorful twist you’ll want to make again and again.
Love using leftovers? Try our Leftover Ham Bone Soup next!
From Leftovers to Legendary: Mashed Potato Cakes
Is there anything better than giving leftovers a second life? These leftover mashed potato cakes are the ultimate day-after hero. I mean, mashed potatoes are already perfection, but when you mix in melty cheese, crispy bacon, a kick of jalapeño, and some bright green onion?
They go from “just leftovers” to “why don’t we make these every week?” They’re crispy on the outside, fluffy and flavorful on the inside, and honestly, they might even steal the show from whatever dinner you planned to serve them with. Around here, they’re lucky if they make it off the pan before getting snacked on.
Why You Will Love This Recipe
- Great for Leftovers: A delicious way to transform leftover mashed potatoes.
- Bold Flavors: Loaded with bacon, cheese, jalapeño, and green onion.
- Perfect Texture: Crispy on the outside, fluffy on the inside.
- Customizable: Swap in your favorite mix-ins to make them your own.
- Quick and Easy: Comes together fast with pantry staples.
Ingredients Needed
- Mashed Potatoes: Leftover mashed potatoes are perfect for this recipe! If you’ve got some on hand, use those (and if not, here’s my FAVORITE mashed potato recipe). You can also make a fresh batch, but be sure to use homemade potatoes—instant ones don’t hold up well here. If your mashed potatoes are very fresh and creamy, you might need to add a bit more flour to help them hold their shape for cooking.
- Eggs: Help bind the mixture and hold the cakes together.
- Flour: Adds thickness, making the fritters sturdy and easy to cook.
- Flavor Add-Ins: I use bacon, green onion, cheddar cheese, and diced jalapeño. If you’re adding jalapeños, I recommend sautéing them first unless you prefer a sharper, raw bite—they won’t have time to soften while cooking the potato cakes.
How to make Mashed Potato Cakes (Step-By-Step)
Find the complete recipe card below with measurements and full instructions.
- Prepare Potatoes: Combine mashed potatoes, egg, and flour to create a smooth, sturdy base that holds its shape when formed into patties. If the potatoes are very creamy, add a little more flour. Ensure the potatoes are well-seasoned; add salt if needed.
- Prep the Veggies: Sauté any vegetables you’re adding, as the potato cakes won’t cook long enough to soften them. Pat the veggies dry before mixing to remove excess moisture.
- Add Flavor Mix-Ins: Stir in your add-ins like diced meats, grated cheese, or sautéed veggies. Check below for flavor ideas!
- Form the Cakes: Stir to combine the potato mixture. Scoop the potato mixture using a spoon or cookie scoop, then shape into ½-inch thick patties.
- Cook the Cakes: Place patties in the skillet and cook for 2–3 minutes per side until golden brown.
- Serve: Remove cakes onto a paper towel to absorb grease, then serve warm with sour cream, if desired.
Storage
Storing: Allow the potato cakes to cool completely, then store them in an airtight container. Keep them in the refrigerator for up to 3 days. For longer storage, place them in a single layer on a baking sheet to freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months.
Reheating: To reheat, warm them in a skillet over medium heat until crispy, or bake in the oven at 375°F (190°C) for about 10 minutes. Avoid microwaving, as they can become soggy.
Flavor Variations
- Ham/Bacon and Cheese: A classic combo that never fails. Simply mix in chopped ham or crumbled bacon along with your favorite shredded cheese.
- Stuffing and Turkey: Turn these cakes into a holiday leftover masterpiece! Add chopped turkey and crumbled stuffing to the mix for a festive twist.
- Garlic and Herb: Brighten them up with fresh parsley, chives, thyme, or rosemary—whatever you have on hand. For extra flavor, toss in freshly grated parmesan for a cheesy, savory touch.
- Veggie-Packed: Make it veggie-forward with sautéed bell peppers, mushrooms, onions, or any of your favorite vegetables. Just dice and cook them before mixing them in.
More Holiday Favorite Recipes
Leftover Mashed Potato Fritters
Ingredients
- 3 cups mashed potatoes
- 1 large egg
- 1/4 cup all purpose flour
- 2 green onions diced
- 3 slices bacon cooked and crumbled
- 1 cup cheddar cheese grated
- 1 jalapeno de-seeded and diced
- 1 tablespoon unsalted butter
Instructions
- Combine the mashed potatoes, egg and flour in a large mixing bowl. Stir to mix.
- Saute the jalapeño in a small pan over medium heat coated with a small amount of extra virgin olive oil. Remove from the pan and place on a paper towel, pat dry to remove any excess grease.
- Add in the flavor add ins to the potato mixture. The diced green onion, crumbled bacon, cheddar cheese, and jalapeño. Stir to combine.
- Using a large cookie scoop, scoop the potato mixture up and using hands, shape into a pancake shape about 1/2 inch thick.
- Heat a large skillet over medium heat, add the butter and cook until the butter is melted.
- Carefully add the potato cakes to the skillet in the butter, cook for 2-3 minutes, until the bottom is golden brown. Carefully flip the potato pancakes to cook the other side. Continue cooking for another 2-3 minutes until golden brown on the other side.
- Remove the potato cakes and place on a paper towel to help soak up any extra grease.
- Serve the potato cakes warm.
Video
Equipment
Notes
- Nutrition facts is not counting all ingredients added to the mashed potatoes.
- If potatoes are ultra creamy, add more flour to get a texture that holds its shape.
- Recipe assumes that the mashed potatoes being used are seasoned. If potatoes are not seasoned, add salt to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Favorite Potato REcipes
Recipe first published October 23, 2019. Updated November 23, 2024.
Photography by KJandCompany.co
