Name: Fried Potato Cakes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups cold mashed potatoes; 1 large egg (beaten); 1/4 cup all-purpose flour (plus more if needed); 1/2 teaspoon salt; 1/4 teaspoon black pepper; Oil (for frying, about 2-3 tablespoons); Chopped fresh parsley (for garnish)

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Introduction

Fried potato cakes are a simple and delicious way to transform leftover mashed potatoes into a crispy, golden treat. Perfect for breakfast, a snack, or a side dish, these cakes are quick to make and full of comforting flavor.

A white plate holds a stack of four golden-brown fried flatbreads with crispy spots on the top layer and soft, fluffy texture inside, with one flatbread leaning on the stack and showing a bite taken out revealing its light interior. The top flatbread has a dollop of smooth white cream garnished with small green herb pieces. Behind the plate, there is a small clear glass bowl filled with white cream, also topped with green herb bits. The scene is set on a white marbled surface scattered with some herb leaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cold mashed potatoes
1 large egg (beaten)

1/4 cup all-purpose flour (plus more if needed)
1/2 teaspoon salt

1/4 teaspoon black pepper
Oil (for frying)

Chopped fresh parsley (for garnish)

Instructions

Step 1: In a large bowl, combine the mashed potatoes, beaten egg, flour, salt, and pepper. Mix well until the ingredients are fully incorporated. If the mixture feels too loose, gradually add a little more flour until it becomes firm enough to shape.
Step 2: Heat oil in a large skillet over medium heat. Scoop about 1/4 cup of the potato mixture for each cake and place it into the hot oil. Use the back of a spatula to gently flatten the cakes to about 1/2-inch thickness.

Step 3: Fry the potato cakes for 3-4 minutes on each side, or until they turn golden brown and crispy. Remove them from the skillet and drain on paper towels to absorb excess oil.
Step 4: Serve the fried potato cakes warm, sprinkled with chopped fresh parsley for a touch of color and freshness.

Tips & Variations

For extra flavor, add finely chopped onions, garlic, or cheese to the potato mixture before frying.

If you prefer a crispier texture, cook the cakes a little longer on each side, but watch carefully to avoid burning.
Substitute all-purpose flour with gluten-free flour to make the recipe gluten-free.
Use leftover mashed potatoes from any flavor variety, such as garlic or herb mashed potatoes, to add a unique twist.

Storage

Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to retain their crispiness, or warm them in the oven at 350°F (175°C) for about 10 minutes.

How to Serve

A stack of five golden-brown flatbreads with a slightly crispy texture sits on a white plate, one flatbread resting beside the stack. The top flatbread has a dollop of white sour cream with small green herb pieces sprinkled on top and around the plate. Behind the plate, there is a small glass bowl filled with more sour cream, also garnished with green herbs. In the background, a clear glass bottle with golden olive oil and a pan are slightly blurred, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze fried potato cakes?

Yes, you can freeze fried potato cakes. Place them in a single layer on a baking sheet to freeze individually first, then transfer them to a freezer-safe bag or container. Reheat them directly from frozen in a hot skillet or oven until heated through.

What type of oil is best for frying potato cakes?

Use an oil with a high smoke point such as vegetable oil, canola oil, or sunflower oil. These oils allow for even frying without burning or smoking excessively.