Crispy on the outside, soft and cheesy on the inside, these Parmesan Mashed Potato Cakes are a delicious way to use up leftover mashed potatoes. Perfect as a side dish, appetizer, or snack!
1/4cupall-purpose flour or breadcrumbs(adjust as needed)
1/2teaspoongarlic powder
2tablespoonschopped green onions or parsley
to tastesalt and black pepper
2tablespoonsbutter or olive oil(for frying)
Instructions
In a mixing bowl, combine the mashed potatoes, grated Parmesan, egg, flour (or breadcrumbs), garlic powder, chopped green onions or parsley, salt, and black pepper. Mix until well combined.
Scoop about ¼ cup of the mixture, form it into a patty, and flatten slightly. Repeat with the remaining mixture.
Heat butter or olive oil in a skillet over medium heat. Once hot, add the patties to the skillet, leaving space between each one.
Cook for 3-4 minutes per side, or until golden brown and crispy.
Transfer the cooked potato cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with sour cream, ranch dressing, garlic aioli, or your favorite dip.
Notes
For extra crispiness, use panko breadcrumbs instead of flour. You can also bake these at 400°F (200°C) for 15-20 minutes, flipping halfway through.