Made potato cakes with leftover mashed potatoes


The best way to use up leftover mashed potatoes for breakfast or side dish! Easy, cheesy, fried mashed potato cakes ready in under 30 minutes.

One of our favorite side dishes is creamy mashed potatoes. Sometimes we make them with brown butter. Sometimes with spinach (just trust me on this one). And other times we switch up the flavor with sweet potatoes.

There was a day when we never had leftover mashed potatoes. The kids devoured them all in one sitting. But now that the kids are older and not necessarily around as much, I find myself with leftover mashed potatoes.


3 cups mashed potatoes

3 large eggs

1 cup shredded cheddar cheese

1-2 cups all purpose flour

vegetable oil

Optional Add Ins:

ranch seasoning



diced vegetables

Optional Toppings:

sour cream

green onions (chopped)


Place your mashed potatoes, eggs, cheese, and one cup of flour into a large bowl.

Stir until WELL combined.

Gradually add up to one more cup of flour until the potato mixture become s thick enough to hold their shape on the griddle.

Heat a large skillet with about 1/4″ oil in the bottom over medium high heat.

Once the oil is hot, drop the batter by 3/4 cup full (or smaller if you’d like) into the oil. Use a spoon to spread slightly into a round “pancake”.

Cook until the pancake is golden brown on one side. Then flip and continue to cook until the patty is golden brown on the second side and cooked through.

Place a wire rack on a baking sheet. As you remove the potato cakes, place them on the wire rack so any extra oil drips down and they don’t get soggy.

Top with sour cream and green onions.

Serve immediately.

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