Mashed Potato Patties
This mashed potato patty recipe turns leftover mashed potatoes into tender potato cakes with a crispy, golden outside and soft center. These easy leftover mashed potato patties are delicious for breakfast, served as a simple lunch, or paired with your favorite main dish for dinner.
Servings 4 servings
Ingredients
- 2 cups leftover mashed potatoes cold
- 1 large egg beaten
- 1 tablespoon all-purpose flour
- 1/4 cup chopped scallions
- 2 tablespoons olive oil
Instructions
- Combine the cold mashed potatoes, egg, flour, and scallions with a fork until evenly mixed.
- Portion the mixture into 1/4-cup scoops and place them on a silicone-lined baking sheet. Freeze for 10 minutes to firm up the mixture.
- Shape each chilled portion into a 1/2-inch-thick patty.
- Heat the olive oil in a skillet over medium heat. Fry the patties in batches for 3 to 4 minutes per side, until crisp and golden on the outside and heated through.
- Serve hot with your favorite dipping sauce.
Notes
- The consistency of leftover mashed potatoes varies. If the mixture is too soft to hold its shape, add a little more flour as needed.
- Taste before adding any additional seasoning, as the mashed potatoes may already be well seasoned.
- Refrigerate leftover cooked patties in an airtight container for up to 3 days. Reheat in a lightly oiled skillet until hot and crisp.
- Freeze cooked patties individually until firm, then transfer to a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating in a skillet.
