Pin it
These delightful stuffed potato cakes transform humble leftover mashed potatoes into crispy, cheesy delights that everyone will love. The combination of creamy interior and crispy exterior makes them irresistible as an appetizer, side dish, or even light meal.
I first made these potato cakes after a big holiday dinner when faced with a mountain of leftover mashed potatoes. What started as a simple way to use leftovers has become one of my family's most requested dishes, especially on cold winter evenings.
Ingredients
- Mashed potatoes: provides the creamy base essential for holding everything together
- Shredded cheese: adds flavor and creates those irresistible melty pockets throughout
- Bacon: brings savory depth and texture but can be omitted for a vegetarian version
- Green onions: offer a fresh pop of color and mild onion flavor
- Garlic powder: infuses aromatic flavor throughout the mixture
- Salt and pepper: for seasoning the entire mixture perfectly
- Breadcrumbs: create that essential crispy exterior coating
- Oil for frying: choose vegetable or canola for their high smoke points
Step-by-Step Instructions
- Prepare the mixture:
- Combine your mashed potatoes, shredded cheese, crumbled bacon or vegetables, green onions, and seasonings in a large mixing bowl. Mix thoroughly until every ingredient is evenly distributed throughout the potato mixture. The mixture should be firm enough to hold its shape when formed into patties.
- Form the patties:
- Scoop about 1/4 cup of the potato mixture and shape it into a round patty about 2-3 inches in diameter and 1/2 inch thick. Press the mixture firmly between your palms to ensure it holds together during cooking. If the mixture feels too wet, add a small amount of breadcrumbs to the potato mixture itself.
- Coat with breadcrumbs:
- Place breadcrumbs in a shallow dish and gently press each potato cake into the breadcrumbs, flipping to coat both sides and the edges completely. The breadcrumbs are crucial for developing that golden crispy exterior that contrasts beautifully with the creamy center.
- Fry until golden:
- Heat oil in a skillet over medium heat until shimmering but not smoking. Carefully place the breaded patties in the hot oil, being careful not to overcrowd the pan. Cook for 3-4 minutes per side until deeply golden brown and heated through. The cheese inside should be fully melted and the exterior should be audibly crispy.
Pin it
My absolute favorite way to enjoy these potato cakes is topped with a dollop of sour cream and extra green onions. My grandmother used to make a similar version when I was growing up, and the smell of these frying always transports me back to her kitchen on Sunday afternoons.
Make-Ahead Options
These potato cakes can be prepared up to the breading stage and refrigerated for up to 24 hours before cooking. Simply place the breaded patties on a baking sheet lined with parchment paper, cover loosely with plastic wrap, and refrigerate. When ready to cook, allow them to sit at room temperature for about 15 minutes before frying for the best results. This makes them perfect for entertaining when you want to prep ahead.
Serving Suggestions
Elevate these potato cakes from simple side dish to impressive meal with thoughtful serving ideas. For breakfast, top with a fried egg and fresh herbs. As an appetizer, serve with a small dollop of crème fraîche and smoked salmon. For a heartier meal, pair with a simple green salad dressed with lemon vinaigrette. The versatility of these potato cakes makes them suitable for virtually any mealtime situation.
Flavor Variations
The basic recipe provides endless opportunities for customization based on your preferences or what you have on hand. Try Mediterranean style with feta cheese, olives, and oregano. For a southwestern twist, incorporate corn, black beans, and taco seasoning. Asian-inspired versions work wonderfully with ginger, scallions, and a touch of sesame oil mixed into the potato base. Always adjust seasonings to complement your chosen flavor profile.
Pin it
Frequently Asked Questions
- → Can I make these potato cakes vegetarian?
Yes, replace the bacon with sautéed vegetables like mushrooms, bell peppers, or zucchini for a vegetarian-friendly version.
- → Can I bake the potato cakes instead of frying?
Absolutely! Preheat your oven to 400°F (200°C), place the cakes on a greased baking sheet, and bake for 20-25 minutes, flipping halfway for even crispiness.
- → What type of cheese works best?
Cheddar and mozzarella are great options, but feel free to experiment with your favorite cheese blends for unique flavors.
- → How can I store leftover potato cakes?
Refrigerate the cooled cakes in an airtight container for up to 3 days. Reheat in a skillet or oven for best results.
- → Can I freeze the potato cakes?
Yes, freeze the uncooked patties on a baking sheet, then transfer to a freezer-safe bag. Thaw before frying or baking.