Leftover Mashed Potato Patties (Print)

Golden, crispy patties from leftover mashed potatoes, filled with cheese and onions, ideal for cozy mornings.

# Components:

→ Mashed Potatoes

01 - 2 cups cold leftover mashed potatoes

→ Add-ins

02 - 1/2 cup shredded cheddar cheese
03 - 2 green onions, finely sliced
04 - 1/4 cup cooked bacon bits (optional)
05 - 1 large egg
06 - 1/4 cup all-purpose flour
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt (omit if potatoes are already salty)
09 - 1/4 teaspoon black pepper

→ For Frying

10 - 1/2 cup breadcrumbs (panko or regular)
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons vegetable oil

# Directions:

01 - In a large bowl, mix together mashed potatoes, shredded cheddar cheese, green onions, bacon bits if using, egg, flour, garlic powder, salt, and black pepper until the mixture is evenly combined.
02 - Divide mixture and shape into 8 patties, each about 3/4 inch thick, using clean hands or a scoop for uniform size.
03 - Spread breadcrumbs onto a plate. Coat each patty thoroughly by pressing both sides into the breadcrumbs.
04 - Melt unsalted butter together with vegetable oil in a large nonstick skillet set over medium heat.
05 - Carefully place patties into the skillet in batches and fry for 3 to 4 minutes per side, or until crisp and golden brown. Add extra oil if necessary between batches.
06 - Transfer the cooked patties to a plate lined with paper towels to absorb excess oil. Serve immediately, optionally garnished with sour cream, fresh chives, or preferred breakfast sauces.

# Expert Advice:

01 -
  • Uses basic leftovers and staples you probably already have
  • Ready in about half an hour for a totally satisfying meal
  • Customizable with your favorite cheeses and extras
  • Kid friendly and picky eater approved
02 -
  • High in comfort and totally adaptable for what you have in your fridge
  • Good source of protein and calcium thanks to cheese and egg
  • Leftovers keep well and you can freeze the formed patties before frying for future use
03 -
  • Always use cold mashed potatoes Warm mash is sticky and hard to shape
  • Do not skip the breadcrumb coating This makes them extra crunchy
  • A mix of butter and oil gives the crispiest golden crust and keeps everything from burning

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