There's nothing better than frying up some deliciously cheesy potato cakes using up all those leftover mashed potatoes from the night before!
Well-seasoned mashed potatoes can be turned into equally delectable mashed potato cakes, with just a few extra ingredients, and plenty of grated cheese.
Use a cast iron skillet set and follow this recipe to learn how to make potato cakes that will really wow everyone!
10 minutes minutes
10 minutes minutes
*It's all about the seasoning when it comes to mashed potatoes cakes, so it's important to properly season and prepare your mashed potatoes before turning them into cakes!
Now you know how to cook up deliciously cheesy potato cakes using up all of those leftover mashed potatoes.
Here are a few common queries we're often asked, and the answers to help you make your potato cakes as tasty as they can be!
Potato cakes can be cooked for breakfast, lunch, or dinner!
We love cooking these up in the morning, using up last night's mashed potatoes after they've had time to chill in the refrigerator. They go great with a big cooked breakfast, so get the sausages and bacon ready to fry too!
But you can cook potato cakes up for lunch or dinner as well. They are popular additions to a barbecue, and they go fantastically well with both red and white meat. They make a great side dish any time of the day, in our opinion!
Take your pick!
You can serve up potato cakes with all kinds of sauces. Traditionally, potato cakes are often eaten with a heap of sour cream or a few spoonfuls of applesauce, to really bring out the flavors.
No, not all.
We love our potato cakes to be super cheesy, but we know that not everyone has the same tastes!
You can use the same recipe above, but just leave out the grated cheese if you're vegan, have dietary requirements, or just aren't in a cheesy mood.
Alternatively, you can add in more cheese to really make sure that the potato cakes are quite literally oozing melted cheese when you fry them up. We always suggest a good portion of grated cheddar, but other cheeses, such as Monterrey or Colby work well too.
You are already cooking your mashed potatoes ahead of time for the recipe because they need to be chilled, of course. But you can also then prepare the potato cakes themselves ahead of time.
Once you've cooked them, let them cool on the side. Then simply store them in the fridge until you're hungry. You can eat mashed potato cakes cold, or you can reheat them in the microwave, or by frying them at low heat in a skillet.
To keep your potato cakes fresh and as tasty as they can be, we recommend trying to eat them as soon as you've prepared them and fried them.
If you have lots of leftover mashed potatoes to use, though, you can prepare potato cakes in advance and then freeze them to eat a later date.
Once you've cooked the potato cakes, let them cool on the side. Once they are cold, place them a freezer bag or a suitable freezer container.
You can keep them frozen for up to 6 months. When you want to eat the potato cakes, let them thaw gently on the side before reheating. Once they have thawed, you can cook them in the microwave or reheat them gently in a skillet.
That's our deliciously cheesy mashed potato cake recipe! All you need are chilled mashed potatoes, plenty of cheese, and a dependable cast iron pan to fry them in. Cook them up for breakfast, lunch, or dinner!
Why not bookmark our potato cakes recipe for the next time you have leftover mashed potatoes to cook up?