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Loaded Mashed Potato Cakes with Leftover Turkey and Sides

Loaded Mashed Potato Cakes with Leftover Turkey and Sides

These loaded mashed potato cakes are our favorite way to use up leftover Thanksgiving turkey and sides. We like to make these mashed potato cakes with leftover turkey, stuffing, cheddar cheese, and green onions, but they can be customized to fit what you’ve got in your fridge from your own holiday feast.

Author: Cooking with Conks

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 12 cakes

Calories: 246 kcal per serving

Ingredients

  • 2 cups - mashed potatoes
  • 1 ½ cups - cooked turkey
  • 1 cup - leftover stuffing
  • 2 - eggs
  • ½ cup - green onions
  • 1 cup - cheddar cheese
  • Flaky sea salt
  • 1 cup - flour
  • 1 tsp - sea salt
  • ½ tsp - cracked black pepper
  • Neutral oil
  • Sour cream
  • Cranberry sauce
  • Green onions

Instructions

  1. Add the ingredients for the potato cakes (minus the flaky salt for finishing) to a bowl and mix. If your leftover mashed potatoes aren’t seasoned, add a pinch or two of sea salt or table salt and pepper.
  2. Make the flour mixture by mixing flour, salt, and pepper in a separate shallow dish.
  3. Scoop out 3 to 4 tbsp of the mashed potato and leftovers mixture, coat it in the flour mixture (shaking off any excess flour), and form it into a round, flat patty about 3 inches wide and ¾ inch thick. Finish making patties with the rest of the leftover mixture.
  4. Heat 2 to 3 tbsp oil in a pan over medium to medium-high heat. Once the oil is hot, place 5 to 6 patties in the pan and cook for 3 to 5 min or until the bottoms are golden brown. Flip the cakes over, cook for 3 to 5 min more or until golden, then remove from the pan and place on a wire rack to cool (this will help them stay crispy on the outside too). Repeat until all the mashed potato cakes are made (adding more oil to the pan if needed).
  5. Sprinkle the potato cakes with flaky salt (like Maldon) or a pinch of regular table salt while they're still warm.
  6. Top the mashed potato cakes with sour cream, cranberry sauce, and green onions (optional).

Nutrition

Energy: 246 kcal | Total Fat: 11 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 68 mg | Total Carbs: 25 g | Fiber: 2 g | Sugars: 4 g | Proteins: 11 g | Sodium: 573 mg | Polyunsaturated: 1 g | Monounsaturated: 3 g

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