These crispy, golden Pan-Fried Potato Patties (also known as potato cakes) are crispy on the outside and soft and fluffy on the inside. They are one of the best ways to transform leftover mashed potatoes—or freshly boiled potatoes—into a savory, delicious side dish, breakfast item, or snack.
Ingredients
Base:
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3 cups mashed potatoes (cold/chilled mashed potatoes work best because they hold their shape)
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1 large egg, lightly beaten
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⅓ cup all-purpose flour (plus a little extra for coating/dredging)
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½ cup cheddar cheese (or mozzarella/parmesan), shredded
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2 green onions (scallions), finely chopped
Seasonings:
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp salt (adjust if your mashed potatoes were already seasoned)
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¼ tsp black pepper
For Frying:
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2–3 tbsp oil with a high smoke point (such as vegetable, canola, or avocado oil)
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1 tbsp butter (optional, for extra flavor)
Instructions
1. Mix the Ingredients
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In a large mixing bowl, combine the chilled mashed potatoes, beaten egg, flour, shredded cheese, chopped green onions, garlic powder, onion powder, salt, and pepper.
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Mix gently with a spatula or wooden spoon until everything is evenly incorporated. (If the mixture feels too wet or sticky to form a ball, stir in an extra tablespoon of flour).
2. Shape the Patties
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Divide the mixture into 8 equal portions.
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Roll each portion into a ball, then gently flatten it between your palms to form a patty about ½ to ¾-inch thick.
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Optional for extra crunch: Lightly dredge both sides of each patty in a plate of plain flour or panko breadcrumbs.
3. Fry to Golden Perfection
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Heat the oil (and butter, if using) in a large skillet (cast iron works wonderfully) over medium-high heat.
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Once the oil is shimmering and hot, carefully place the patties into the pan in a single layer. Do not overcrowd the skillet—cook in batches if necessary.
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Fry for 3 to 5 minutes on the first side without moving them, until a deep golden-brown crust forms.
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Gently flip using a flat spatula and fry the other side for another 3 to 4 minutes until crisp and warmed through.
4. Drain and Serve
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Transfer the fried patties to a paper towel-lined plate to drain any excess oil.
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Serve hot with a dollop of sour cream, extra chopped green onions, applesauce, or hot sauce!
Pro Tips for the Crispiest Patties
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Use Cold Potatoes: Warm or freshly cooked, hot potatoes contain too much steam and moisture, which causes patties to fall apart in the skillet. Always chill your potatoes in the fridge for at least 1–2 hours beforehand.
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Don’t Flip Too Early: Let the bottom crust fully develop before flipping. Flipping too soon increases the risk of the patty breaking apart.
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Making from Fresh Potatoes: If you don’t have leftover mashed potatoes, boil 3 medium russet or Yukon Gold potatoes until fork-tender, mash them thoroughly with a splash of milk or butter, and let them cool completely in the fridge before adding the egg and flour.
