I first started making leftover mashed potato cakes after I was left with a big bowl of my decadent make-ahead mashed potatoes one Thanksgiving. Sweet potatoes seemed to rule that year and I was left wondering if I could salvage these mashed potatoes. Left’s face it, there is nothing appealing about left over spuds.
Over the years, I’ve made many versions and have used different cheeses, onions, scallions and chives and I’ve coated them with Italian breadcrumbs and crushed crackers too. I like this version best. A couple of tips to get you light and fluffy cakes with a crisp, crunchy coating follow.
- The texture should be smooth and soft when you mold them into cakes (will seem almost too soft). This means they’ll be light and fluffy when they are cooked. But this means, you must handle with care.
- After you form the cakes, carefully coat with the panko and gently press the crumbs to the potatoes. Press the panko into the potatoes to make a tight cake.
- Chilling these potatoes are key. I actually prefer them to be ice cold or slightly frozen before using. It helps keeping the cakes together and prevents them from falling apart.
- Carefully turn the cakes over in the skillet…a full fledge “flip” can break the cakes.
- You can serve these with sour cream, fat free Greek yogurt, full fat Greek yogurt and/or salsa. If you or the kids need it, ketchup is always an option.
These make a wonderful side dish or even an appetizer if you make them a little smaller. They freeze beautifully so make them, freeze them on a tray and put them in zip lock storage bags until ready to use. I’ve used my Decadent Make ahead Mashed potatoes to make these even when I haven’t had left overs! I just make the mashed potatoes ahead of time, chill over night and follow the directions in this recipe. This is a really, really tasty recipe and a great way to use the leftovers.
Looking for other ideas for leftovers? Check out my Leftover Holiday Food Recipes Magic post for ways to use leftover cranberry sauce and vegetables.
To get started on this recipe, mix the leftover potatoes, 1 beaten egg, cheese, yogurt and 2 tablespoons of chives in a mixing bowl.
Spray a large cast iron skillet with cooking spray and add a tablespoon of olive oil. When hot, add several cakes and cook on one side until golden brown. About 3-4 minutes. Flip the cakes and cook on the other side until brown. Another 3-4 minutes.
Serve with the yogurt and sprinkle with the green onions. You can plate on a platter, individual serving plates or on a cutting board.
Be sure to check out some of my other favorite potato recipes:
Roasted Rosemary and Garlic Baby Potatoes
Gremolata Stacked Sweet Potatoes
Crispy Parmesan Potatoes with Pomegranate Yogurt Dip
Roasted Crispy Garlic Potatoes
Whipped Roasted Garlic Sweet Potatoes
Emily’s English Roasted Potatoes (right from Ina Garten and Emily Blunt)
Leftover Mashed Potato Cakes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Cups Leftover make-ahead mashed potatoes
- 1 Egg beaten
- ¼ Cup Cheddar cheese
- 2 Tbsp. Chives chopped
- Salt & Freshly ground black pepper
- ½ Cup Panko breadcrumbs
- 1 Heaping Tbsp. Fat free Greek yogurt
- 2 Green onions chopped (optional)
- Fat Free Greek Yogurt for serving
Instructions
- Mix the potatoes, 1 beaten egg, cheese, yogurt and 2 tablespoons of chives in a mixing bowl.
- Using a third cup measuring cup, scoop out the mixture and form into small round cakes..
- Put the panko on a plate. Gently press the cakes into the panko covering the cakes on all sides. Put on a plate, small cutting board or tray and put in the freezer for ½ hour to get cold and firm up.
- Spray a large cast iron skillet with cooking spray and add a tablespoon of olive oil. When hot, add several cakes and cook on one side until golden brown. About 3-4 minutes. Flip the cakes and cook on the other side until brown. Another 3-4 minutes.
- Serve with the yogurt and sprinkle with the green onion. Enjoy.
