Whether you serve these for breakfast, lunch, or dinner, they’ll be gone in minutes.
So if you want to transform last night’s dinner into an epic dish, try my recipe for crispy golden potato cakes.
You won’t regret it!
Mashed potato cakes are an easy way to use up leftover mashed potatoes or to add a new twist to your potato side dishes. So simple to do, you’ll be snacking on their golden crispy edges and tender middles before they hit the table.
There are a few recipes in this world that are highly reliant on good seasoning. Mashed potato cakes and salmon patties are two that I’m convinced can be wonderful or a total disaster based on what you put in them.
When testing this recipe, I faced a few batches that were just awful. Bland. Boring.
But we prevailed and I feel like I’ve created a version that while simple, still brings a flavor that you’ll love to any meal and is a great way to use up leftover mashed potatoes, or is special enough to warrant you making a batch just for this recipe.
Can mashed potato cakes be frozen?
I think so, yes. Fry them then lay them in a single layer on a cookie sheet. Freeze, then transfer to a zip lock bag for freezing. To reheat, bake them from frozen on a cookie sheet or in a toaster oven. They may not crisp up like they were originally, but they will still taste great.
What can I serve with mashed potato cakes?
I love southern classics like macaroni and cheese (we’re gluttons for carbs in the south), or alongside a rack of crispy baby back ribs. As a rule of thumb, it’s a good idea to pair a starch like potatoes with something green (beans, salad, brussels sprouts, etc) and a main protein.
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