🥔🧀 4-Ingredient Cheesy Potato Cakes
Crispy on the outside, soft and cheesy in the middle, these easy potato cakes are the kind of recipe that makes you wonder why you didn’t try them sooner! With just four simple ingredients, they’re perfect for breakfast, lunch, a quick side dish, or a satisfying snack.
Ingredients
- 2 cups mashed potatoes, cold
- 1 cup shredded cheddar cheese
- 1 large egg
- ½ cup all-purpose flour
For cooking: a little oil or butter for the skillet
Salt and pepper can be added to taste, but the four ingredients above are the base recipe.
Instructions
1. Combine the ingredients
Place the cold mashed potatoes, shredded cheddar cheese, egg, and flour in a large bowl.
Mix until everything is well combined and forms a soft mixture that can be shaped.
2. Shape the potato cakes
Lightly flour your hands and scoop out approximately ¼ cup of the mixture.
Roll it into a ball, then gently flatten it into a patty about ½-inch thick.
Repeat with the remaining mixture.
3. Heat the skillet
Place a large skillet over medium heat and add enough oil or butter to lightly coat the bottom.
Allow it to heat before adding the potato cakes.
4. Cook until golden
Carefully place the potato cakes into the skillet, leaving a little space between them.
Cook for approximately 3–4 minutes per side, or until they’re golden brown and crispy on the outside and heated through.
Don’t flip them too early. Let the first side develop a good crust before turning.
5. Serve
Transfer the cooked potato cakes to a plate lined with paper towels for a moment to absorb excess oil.
Serve hot while the cheese is still warm and melty.
⭐ Tips for the Best Potato Cakes
Use cold mashed potatoes. They’re easier to shape and help the cakes hold together.
Don’t make them too thick. A thinner patty develops a better crispy exterior while heating evenly inside.
Adjust the flour if needed. Very soft or wet mashed potatoes may need an extra tablespoon or two of flour.
Don’t overcrowd the skillet. Cooking in batches gives the potato cakes room to brown properly.
Delicious Ways to Serve Them
These simple potato cakes are delicious on their own, but you can also serve them with:
- Sour cream
- Green onions
- Chives
- Applesauce
- Fried or poached eggs
- Bacon
- A fresh salad
- Roasted vegetables
- A dollop of hot sauce
For an extra cheesy version, sprinkle a little more cheddar over the top immediately after cooking.
Can I Use Leftover Mashed Potatoes?
Absolutely! This is one of the best reasons to make potato cakes.
Leftover mashed potatoes from dinner can be transformed into a completely different meal the next day. If your mashed potatoes already contain butter, milk, salt, or seasonings, that’s perfectly fine.
Just keep in mind that very creamy mashed potatoes may require a little extra flour to make the mixture easy to shape.
Make-Ahead Instructions
Shape the uncooked potato cakes and place them on a parchment-lined plate or tray.
Cover and refrigerate for up to 24 hours.
Cook directly from the refrigerator, adding an extra minute or two if necessary.
Storage and Reheating
Store leftover potato cakes in an airtight container in the refrigerator for up to 3–4 days.
For the best texture, reheat them in a skillet or air fryer rather than the microwave. This helps bring back some of their crispiness.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
🥔 A Simple Recipe Worth Trying
Sometimes the simplest recipes really are the most useful. A bowl of leftover mashed potatoes, a little cheese, an egg, and some flour can become crispy, golden potato cakes with very little effort.
And if you’re someone who has never made potato cakes before, this might just be the recipe that makes you wonder:
“Why did I wait until now to try these?” 😍
Would you serve these for breakfast, as a side dish, or as a snack? 🥔🧀👇
