Name: Fried Mashed Potato Cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Servings
Cuisine: American
Ingredients: 2 cups Mashed potatoes; 3 Scallions; 0.667 cup Cheddar cheese; Flour; 1 Egg; 3 tablespoons Vegetable Oil; 0.25 tsp Salt; 0.25 tsp Pepper

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Fried Mashed Potato Cakes

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Ingredients

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Instructions

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Instructions

In a large bowl, combine cold mashed potatoes, scallions, cheese and egg.

Add 3 Tablespoons of flour. If mixture needs additional flour, add up to 3 more, one tablespoonful at a time until potatoes come together.

Form potato mixture into pancakes about ¼ inch thick.

Place remaining ½ cup of flour on a plate and dredge both sides of the pancakes in the flour.

Meanwhile, heat vegetable oil in a skillet over medium high heat.

Carefully add pancakes and fry in batches until gold brown on both sides, about 3-4 minutes on each side.

Add additional oil if needed between batches.

Season with salt and pepper as soon as they are removed from the frying pan.

Serve with sour cream.

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Tips & Tricks (5)

Chill Your Mixture Thoroughly ❄️
Refrigerate your potato mixture for at least 2 hours before forming cakes to ensure they hold their shape during frying and develop a superior crispy exterior.
Use Starchy Potatoes for Structure 🥔
Choose russet or Yukon gold potatoes and avoid over-mixing your mashed potatoes, as this releases excess starch that can make cakes gluey instead of creamy.
Double-Dredge for Maximum Crunch 🍞
Coat your chilled cakes in flour, dip in beaten egg, then coat again in flour for an extra-crunchy, golden crust that locks in the creamy interior.
Maintain Consistent Oil Temperature 🌡️
Keep your oil at 350°F using a thermometer; too cool produces greasy cakes while too hot burns the outside before the inside heats through.
Toast Your Scallions First 🌿
Lightly toast chopped scallions in a dry pan before mixing into your potatoes to intensify their flavor and add subtle caramelized depth to each bite.