Parmesan Mashed Potato Cakes
These crispy-on-the-outside, soft-on-the-inside potato cakes are made with leftover mashed potatoes, Parmesan, and herbs. They’re perfect as a snack, side dish, or even breakfast!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 potato cakes 1x
- Category: Side Dish, Snack
- Method: Pan-Frying
- Cuisine: American, European
Ingredients
Scale
- 2 cups cold mashed potatoes (leftover works great!)
- ½ cup grated Parmesan cheese
- ¼ cup all-purpose flour (or breadcrumbs for extra crispiness)
- 1 large egg, lightly beaten
- 2 tablespoons green onions or chives, chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 tablespoon butter or olive oil (for frying)
Optional Toppings:
- Sour cream
- Extra Parmesan
- Chopped fresh herbs
Instructions
1. Make the Potato Cake Mixture
- In a large bowl, mix together the mashed potatoes, Parmesan, flour, egg, green onions, garlic powder, salt, and pepper until well combined.
- Form Patties: Scoop about ¼ cup of the mixture and shape into patties, about ½-inch thick.
2. Fry the Potato Cakes
- Heat butter or oil in a large skillet over medium heat.
- Cook in Batches: Place potato cakes in the pan and cook for 3–4 minutes per side, until golden brown and crispy.
- Drain & Serve: Transfer to a plate lined with paper towels to absorb excess oil.
3. Serve & Enjoy!
- Garnish with extra Parmesan, chives, or a dollop of sour cream. Serve warm!
Notes
- Extra Crispy? Coat cakes in breadcrumbs before frying.
- Make It Cheesy: Add ¼ cup shredded mozzarella or cheddar for extra meltiness.
- Baked Version: Bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
Find it online: https://ukfinda.com/parmesan-mashed-potato-cakes/