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Crunchy on the outside and tender inside, these golden potato cakes are a hug on a plate. You can fill them up with gooey cheese, savory bacon, or chunks of veggies for a fun twist. Got leftover mashed potatoes? Turn them into something awesome—these tasty little cakes come together fast and work as a snack, side, or quick bite. You'll have happy faces around the table in thirty minutes flat.
I first made stuffed potato cakes when it was freezing outside and I craved something warm and filling. After Sunday dinner there were mashed potatoes to spare, so I tried jazzing them up the next day. The first cheesy cake fresh out of the pan had stretchy cheese and golden edges—the whole family gathered 'round right away. Now, every time we have leftover potatoes, I know what's coming: everyone asks for these again.
Essential Ingredients
- Chilled mashed potatoes: Holds its shape perfectly and sticks together way better than warm spuds
- Grated cheese: Turns into melty pools of yum inside every bite
- Cooked bacon: Gives a smoky kick and big flavor boost
- Chopped green onions: Brings a pop of color and a nice sharp bite
- Garlic powder: Gives mellow flavor, minus the punch of raw garlic
- Salt and pepper: Pulls the flavors together and lets the potatoes shine
- Bread crumbs: Make that crunch on the outside you can’t resist
- Beaten egg: Binds everything so the cakes hold up while cooking
Ultimate Potato Cake
- Mixing Everything Up:
- Toss your cold mashed potatoes into a bowl with grated cheese—try mozzarella or cheddar for max melt. Bacon bits go in next, or cook up some veggies if you want a veggie version. Add green onions for color and zing. Sprinkle in garlic powder, salt, and pepper, mixing well so no clumps remain. Roll a bit in your hands to test—should stick together but not gluey or crumbly. Too sticky? Add a little flour. Too dry? Crack in another egg.
- Patty Time:
- Grab about two spoonfuls of mix and shape it into a round patty. Aim for around three inches across and half an inch thick. Make a tiny dent in the middle—this helps them cook even all the way through. Set out some bread crumbs and coat each patty well, pressing to make them stick. Put the breaded patties on a plate until you're ready to fry, and don’t pile them up.
- Frying for Crunch:
- Pour vegetable oil in a sturdy pan and heat it up on medium until it’s hot but not smoking. Drop in a few potato cakes, leaving space so they’re easy to flip. Let them fry for three to four minutes—don’t mess with them—then flip when the bottoms look deep golden. Fry the other side for three more minutes until nice and crispy. Rest them on paper towels so any extra oil comes off but the crunch sticks around.
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As a kid, I watched my grandma chill her mashed potatoes overnight before forming these cakes. She always pointed out that cooling lets the potatoes set just right so they cook up perfectly. She’d even whip up extra potato mash so we could have these treats the next day. Whenever my own family asks for them now, I stick to her method and they vanish almost instantly at get-togethers.
Tasty Ways to Enjoy
Dunk these in cool dips like sour cream with chives or spicy sriracha mayo to play up the creamy texture. For brunch, pop a poached egg on top and let that runny yolk double as sauce. Want something lighter? Plate them with a lemony arugula salad for balance. Hosting? Top them with smoked salmon and a spoonful of crème fraîche for a jaw-dropping appetizer.
Fun Variations
Switch out russets for sweet potatoes—sweeter taste and awesome color. Try a Mediterranean spin with feta, chopped olives, and herbs. Or mix in curry powder, peas, and paneer for an Indian take full of aromatics. Want to lighten things up? Use Greek yogurt for some of the cheese or stuff in bell peppers for extra veggies. None of these swaps will take away the comfort—you just get more ways to enjoy them!
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Keeping Them Fresh
If you've got leftovers, stack them with parchment in an airtight container so they don’t stick. Pop them in the fridge, and they’ll keep nice for up to three days—great for prepping ahead. Want to keep them longer? Freeze uncooked patties on a tray, then toss into a bag and stash up to three months. Cook from frozen, no need to thaw—just give 'em a couple extra minutes to get that crispy edge.
Frequently Asked Questions
- → Can I make these potato cakes ahead of time?
- Definitely. Prepare your cakes, pop them between parchment in a container, and chill up to a day. When you’re ready, dredge, fry, and eat. You can also fully cook ahead and stash them in the fridge for a few days—just reheat in a 350°F oven for ten minutes or so. They might not be peak crispy, but they’ll taste great.
- → What can I use instead of bacon in these potato cakes?
- No bacon? Sautéed mushrooms work great for a veggie option. You also can toss in chopped and cooked bell peppers, onions, or even corn. Spinach (just squeeze out the water) and feta are good buddies, too. If you want more meat, ham, cooked chicken, or even crab are fun swaps. Just keep any fillings fairly dry so your cakes stay together.
- → Why are my potato cakes falling apart during cooking?
- If your cakes keep breaking, maybe your potatoes are a bit too wet—mix in a little flour to help out. Keep them thick and not too huge. Refrigerating the un-cooked cakes for at least half an hour really helps set them up, too. Flip carefully and make sure the oil’s hot but not smoking. Let them build a crust before turning for the first time so they don’t crumble.
- → Can I bake these potato cakes instead of frying them?
- You got it. Baking is easier on the oil and still makes tasty cakes. Get the oven nice and hot—425°F. Spread them out on parchment, spray or brush with a bit of oil, and bake 20-25 minutes, flipping once. They won’t be quite as crunchy but they’re still real good and less fussy than frying.
- → How can I make these potato cakes gluten-free?
- To skip gluten, grab gluten-free breadcrumbs, crushed cornflakes, or smashed-up gluten-free chips for coating. Double check labels on anything packaged like bacon or seasoning. If your cakes don’t seem to hold, toss in a beaten egg with your potato mix. Don’t forget to keep everything away from regular bread if cooking for someone with real sensitivities.