Description
These Crispy Cheesy Potato Cakes are a delightful and comforting snack or side dish made with cold mashed potatoes, sharp cheddar, and Parmesan cheeses. Pan-fried to a golden, crispy perfection, these potato cakes are flavored with chives and seasoned to taste, making them an easy and delicious treat to enjoy any time. Serve them warm with sour cream, Greek yogurt, or your favorite dip for a satisfying bite.
Ingredients
Scale
Potato Cake Mixture
- 2 ½ cups cold mashed potatoes
- 1 cup cheddar cheese, grated
- ¼ cup Parmesan cheese, grated
- 1 large egg
- 2 tbsp all-purpose flour (+ extra for shaping)
- 2 tbsp chopped chives or green onions
- Salt & black pepper, to taste
- Optional add-ins: ½ tsp garlic or onion powder, pinch of paprika
For Frying
- 2–3 tbsp vegetable oil
Instructions
- Mix It Up: In a large bowl, combine the cold mashed potatoes, grated cheddar and Parmesan cheeses, chopped chives, egg, all-purpose flour, and the optional garlic or onion powder and paprika if using. Season with salt and black pepper to taste. Mix everything thoroughly until the mixture becomes smooth and firm enough to hold its shape.
- Shape the Cakes: Lightly flour your hands to prevent sticking. Take portions of the potato mixture and form them into 8 to 10 small, evenly sized patties. If the mixture feels sticky, lightly coat each patty with extra flour to help with handling and frying.
- Fry to Perfection: Heat 2 to 3 tablespoons of vegetable oil in a skillet over medium-high heat. Once the oil is hot, carefully place the potato cakes in the skillet without overcrowding. Fry each side for 3 to 4 minutes until the cakes develop a beautiful golden-brown, crispy crust. Adjust heat as necessary to prevent burning and ensure even cooking.
- Serve Hot: When cooked through and crispy on both sides, transfer the cakes to a plate lined with paper towels to absorb excess oil. Serve the potato cakes warm, accompanied by sour cream, Greek yogurt, or your favorite dipping sauce for a delicious finish.
Notes
- For best results, use day-old mashed potatoes as they hold together better than freshly made ones.
- You can add herbs such as parsley or cilantro for extra flavor.
- Make sure the oil is properly heated before frying to achieve a crispy crust.
- If the cakes are too fragile when shaping, add a bit more flour or an extra egg to bind the mixture.
- Leftover potato cakes can be stored in the refrigerator and reheated in a skillet to maintain crispness.
