These old-fashioned potato cakes are the ultimate comfort food—crispy on the outside, soft and fluffy on the inside, and packed with simple, nostalgic flavor.
Made from leftover mashed potatoes and a handful of pantry staples, they come together quickly and deliver that satisfying golden crust everyone loves.
Whether you’re using up leftovers or making them fresh, these savory cakes are always a hit.
Perfect as a side dish, snack, or even a quick breakfast, potato cakes are incredibly versatile and kid-friendly.
Serve them alongside eggs, meats, or on their own with a sprinkle of salt for a warm, homemade treat. Their crispy texture and rich potato flavor make them a timeless favorite that fits any meal of the day.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4
Ingredients
- 2 cups mashed potatoes
- 1/2 cup all-purpose flour
- 1 onion, finely diced
- 1 large egg
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 cup vegetable oil (or as needed for frying)
Directions
- In a large bowl, combine mashed potatoes, flour, diced onion, egg, black pepper, and salt. Mix until fully incorporated and the mixture forms a thick batter.
- Heat vegetable oil in a skillet over medium heat until shimmering.
- Scoop portions of the mixture into the pan and flatten into 4-inch rounds.
- Cook for 4 to 5 minutes per side, or until golden brown and crispy.
- Transfer cooked potato cakes to a paper towel-lined plate to drain excess oil.
- Repeat with remaining batter and serve warm.
Chefs Notes
- For extra crispiness, chill the potato mixture for 20–30 minutes before frying.
- Use leftover mashed potatoes for best flavor and texture.
- Adjust flour slightly if the mixture feels too wet or too dry.
- Try adding shredded cheese or herbs for a flavor twist.
- Keep cooked cakes warm in a low oven while finishing batches.