Description
Crispy onion and cheddar mashed potato cakes made from creamy mashed potatoes mixed with sharp cheddar and sautéed onions, then pan-fried until golden and crunchy on the outside.
Ingredients
- 3 cups mashed potatoes (cold works best)
- 1 cup shredded sharp cheddar cheese
- 1 small onion, finely diced
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 cup chopped green onions or chives
- 1/2 cup breadcrumbs (optional for coating)
- 2–3 tbsp vegetable oil or olive oil for frying
Instructions
- Heat butter in a skillet over medium heat. Add the diced onion and cook for 4–5 minutes until soft and lightly golden. Remove from heat and allow to cool slightly.
- In a large bowl, combine mashed potatoes, cheddar cheese, cooked onions, flour, egg, salt, pepper, garlic powder, and green onions. Mix until well combined.
- If the mixture is too soft, add a little more flour until it can hold its shape.
- Form the mixture into small patties about 2–3 inches wide.
- Optional: Lightly coat each potato cake in breadcrumbs for extra crispiness.
- Heat oil in a large skillet over medium heat.
- Place the potato cakes in the skillet and cook for 3–4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm, optionally topped with sour cream or extra chopped green onions.
Notes
- Cold leftover mashed potatoes work best for shaping the cakes.
- Add cooked bacon bits for extra flavor if desired.
- If the mixture feels sticky, chill it for 20 minutes before forming patties.
- These cakes can be baked at 400°F (200°C) for about 20 minutes instead of frying.
- Store leftovers in the refrigerator for up to 3 days and reheat in a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American