Hamdi Saidani This Pioneer Woman Mashed Potato Cakes recipe is a crispy and cheesy recipe, which is made with leftover mashed potatoes and cheddar cheese. It’s the perfect way to use up leftovers, ready in about 30 minutes.
Pioneer Woman Mashed Potato Cakes Ingredients
- 2 cups leftover mashed potatoes, chilled
- 1 large egg
- 1/3 cup all-purpose flour, plus more as needed
- 1/2 tsp. kosher salt, plus more for sprinkling
- 1/4 tsp. ground black pepper
- 1 cup shredded cheddar cheese
- 2 finely chopped green onions, plus more for sprinkling
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- Sour cream, to serve
How To Make Pioneer Woman Mashed Potato Cakes
- Mix the potato base: In a large bowl, mix together the cold mashed potatoes, egg, flour, salt, and pepper until well combined. Gently fold in the shredded cheese and chopped green onions.
- Form the patties: Test the mixture; it should be moist enough to form a patty without being too sticky. If it’s too wet, add more flour, one tablespoon at a time. Place the panko breadcrumbs in a shallow bowl. Divide the potato mixture into 8 equal portions and form each into a 3 ½-inch disk.
- Coat the patties: Dredge each potato disk in the panko breadcrumbs, coating both sides and shaking off any excess. Place the coated patties on a plate.
- Fry the cakes: Pour about 1/4 inch of vegetable oil into a large cast-iron skillet and heat over medium-high heat to 350°F. Working in batches, carefully fry the potato cakes for 2 to 3 minutes on each side, until they are golden brown and crispy.
- Drain and serve: Use a spatula to transfer the fried cakes to a plate lined with paper towels to drain off excess oil. Sprinkle immediately with a little more salt. Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh green onions.
Recipe Tips
- How to keep potato cakes from falling apart? Using cold, firm mashed potatoes is the most important step. Warm or loose mashed potatoes will be too soft. The egg and flour also act as a crucial binder to hold everything together.
- What’s the best way to get them extra crispy? The panko breadcrumb coating is key for a super crunchy exterior. Also, make sure your oil is hot enough before you add the patties, and don’t overcrowd the pan, as this will lower the oil temperature and result in soggy cakes.
- Can I make these ahead of time? Yes. You can form and coat the patties, then place them on a parchment-lined baking sheet, cover, and refrigerate for up to a day before frying.
- Can I bake these instead of frying? Yes, for a lighter version. Place the coated patties on a greased baking sheet, spray the tops with cooking spray, and bake in a 425°F oven for 20-25 minutes, flipping halfway through, until golden and crisp. Note that they will not be quite as crispy as the fried version.
What To Serve With Mashed Potato Cakes
These versatile potato cakes are fantastic as a side dish with roasted chicken or a pan-seared steak. They are also a wonderful breakfast or brunch item, served alongside fried eggs and bacon. On their own, they make a great appetizer or snack.
How To Store Mashed Potato Cakes
- Refrigerate: Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days.
- Reheat: For the best results, reheat them in a 400°F oven or an air fryer for 5-8 minutes until they are warmed through and have regained their crispiness.
Mashed Potato Cakes Nutrition Facts
- Serving: 1 potato cake
- Calories: 275 kcal
- Carbohydrates: 25g
- Protein: 9g
- Fat: 15g
- Saturated Fat: 6g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why are my potato cakes too sticky to form?
This usually means your mashed potatoes were too moist to begin with. The recipe accounts for this by suggesting you add more flour, one tablespoon at a time, until the mixture is firm enough to handle and shape into a patty.
Can I use different kinds of cheese?
Absolutely! As the recipe tip suggests, Swiss, pepper jack for a spicy kick, or Parmesan for a salty, nutty flavor would all be delicious substitutes for the cheddar.
Can I freeze potato cakes?
Yes. For best results, fry the cakes as directed and let them cool completely. Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag. Reheat directly from frozen in a 400°F oven.
Try More Pioneer Woman Recipes:
- Pioneer Woman Sweet Potato Pie Recipe
- Pioneer Woman Potato Skins Recipe
- Pioneer Woman Crock Pot Mashed Potatoes Recipe
Pioneer Woman Mashed Potato Cakes Recipe
Description
Crispy on the outside, soft and cheesy on the inside, these patties are the perfect way to transform leftover mashed potatoes into a delicious new side dish.
Ingredients
Instructions
- In a bowl, mix cold mashed potatoes with egg, flour, salt, and pepper.
- Fold in the cheddar cheese and green onions.
- Form the mixture into 8 patties and dredge each one in panko breadcrumbs.
- Heat 1/4 inch of oil in a skillet over medium-high heat.
- Fry the cakes in batches for 2-3 minutes per side until golden brown and crispy.
- Drain on paper towels, sprinkle with salt, and serve hot with sour cream.
Notes
- u003cliu003eIt is crucial to use cold, firm mashed potatoes for this recipe; warm or soft potatoes will not hold their shape.u003c/liu003eu003cliu003eDon’t overcrowd the skillet when frying; this ensures the oil stays hot and the cakes get a perfectly crispy crust.u003c/liu003eu003cliu003eIf your potato mixture seems too wet, simply add a bit more flour until it’s easy to handle.u003c/liu003e
