These 3-ingredient fried mashed potato cakes are the kind of thrifty comfort food my grandmother swore by during the Depression era. Any time there were leftover mashed potatoes, she’d turn them into these crispy little patties so absolutely nothing went to waste. They come out golden brown and crunchy on the outside, soft and fluffy on the inside, and honestly feel like a whole new meal that’s even better than the original mashed potatoes.
Serve these fried mashed potato cakes hot, piled onto a simple white plate so you can really see that golden crust. They’re wonderful alongside leftover roast chicken, meatloaf, or a simple green salad. For dipping, set out ketchup, sour cream, or ranch dressing—kids tend to love having “their own” little sauce. A side of steamed or roasted veggies rounds things out, and if you’re feeding a crowd, you can keep batches warm in a low oven while you fry the rest.
3-Ingredient Fried Mashed Potato CakesServings: 4
Ingredients
2 cups cold leftover mashed potatoes
1 large egg, beaten
1/2 cup all-purpose flour, plus extra for dusting your hands
Directions
Make sure your mashed potatoes are cold from the fridge; cold potatoes are firmer and much easier to shape into cakes.
In a medium mixing bowl, add the cold mashed potatoes and the beaten egg. Stir with a spoon or spatula until the egg is fully worked into the potatoes.
Sprinkle in the 1/2 cup of flour and gently mix until everything comes together into a soft, slightly sticky dough. If the mixture still feels too loose to hold a patty shape, add flour 1 tablespoon at a time until it holds together when you pinch it.
Lightly dust your hands with a bit of extra flour. Scoop up a heaping tablespoon of the potato mixture and roll it into a ball, then gently flatten it into a small patty about 1/2 inch thick. Repeat with the remaining mixture, dusting your hands with more flour as needed to keep things from sticking.
Set a large skillet (cast iron if you have it) over medium heat and add just enough oil to coat the bottom in a thin, even layer. Let the oil heat until it shimmers; you can test it by carefully placing the edge of one potato cake into the pan—if it sizzles right away, the oil is ready.
Carefully lay several potato cakes into the hot oil, leaving a little space between each one so they can crisp up instead of steaming. Don’t crowd the pan; fry in batches if needed.
Cook the potato cakes for about 3 to 4 minutes on the first side, or until the bottoms are deep golden brown and crisp. Gently flip each cake with a thin spatula and cook the second side another 3 to 4 minutes, until equally golden and the centers are heated through.
As each batch finishes, transfer the fried mashed potato cakes to a plate lined with a paper towel to absorb extra grease. If you’re making several batches, keep the plate in a low oven (around 200°F / 95°C) so they stay warm and crisp.
Taste one cake and add a light sprinkle of salt on top if your original mashed potatoes were under-seasoned. Serve right away while the outsides are still crunchy and the insides are soft and fluffy.
Variations & Tips
For picky eaters, shape the potato cakes smaller, almost like tater tots, so they’re easy to dip and fun to eat. You can also press them a little thinner for extra crispiness, which many kids prefer. If your leftover mashed potatoes were made with lots of butter and milk, you may need a bit more flour to get a dough that holds together—add just a tablespoon at a time so you don’t dry them out. For a slightly lighter version, you can pan-fry them in a nonstick skillet with a very thin layer of oil, or even brush them with oil and bake at 425°F (220°C) on a parchment-lined sheet until golden, flipping once. To stretch the recipe for a bigger family, simply double everything and fry in batches, keeping cooked cakes warm in the oven. Food safety tip: Always start with mashed potatoes that have been stored properly—cooled and refrigerated within 2 hours of cooking and used within 3–4 days. Do not use potatoes that have been left out at room temperature for long periods, and reheat the cakes until they’re hot all the way through before serving. Let the oil cool completely before disposing of it, and keep kids at a safe distance from the stove while frying, as the oil can splatter.
