Fried Potato Patties are the perfect way to use up leftover mashed potatoes. These golden-brown cakes are crispy on the outside, with a fluffy and creamy potato filling on the inside. Whether you serve them as an appetizer, a side dish, or a snack, these potato patties are sure to satisfy.
Why You’ll Love This Recipe
These Fried Potato Patties are easy to make, delicious, and incredibly versatile. They’re the perfect solution for leftover mashed potatoes, turning them into a crispy, flavorful dish. The grated onion adds a nice depth of flavor, while the frying process creates a satisfying crunch on the outside. Whether you’re cooking for a family meal or looking for a tasty snack, these potato cakes will quickly become a favorite. They’re also a great addition to any brunch spread!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups cold, leftover mashed potatoes
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1 large egg
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⅓ cup grated yellow onion
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½ cup all-purpose flour
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¾ teaspoon kosher salt
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¼ teaspoon black pepper
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About 1 ½ cup canola oil (for frying)
Directions
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Prepare the Potato Mixture: In a large mixing bowl, combine the cold mashed potatoes and egg. Mix well to ensure the egg is evenly distributed through the potatoes.
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Add Flavorings: Add the grated onion, flour, salt, and pepper to the bowl. Use a fork to gently mix all the ingredients together. Be careful not to overmix.
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Heat the Oil: Add about 1 ½ cups of canola oil to a large fry pan so that it’s about ½ inch deep. Heat the oil over medium heat until it reaches approximately 350°F.
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Form and Fry the Patties: Scoop a scant ½ cup of the potato mixture and gently drop it into the hot oil. You can use a spoon or your hands to shape it into a patty. Do not overcrowd the pan; cook no more than 3-4 patties at a time. Gently flatten each mound into a patty shape using a spatula.
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Cook the Patties: Fry the patties for 2 ½ to 3 minutes on the first side, until golden brown. Flip them over using a spatula (it helps to have a second utensil for a more secure flip). Cook the other side for another 2 to 2 ½ minutes.
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Cool and Serve: Transfer the cooked patties to a cooling rack placed over paper towels to drain any excess oil. Allow them to cool slightly before serving.
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Enjoy: Serve warm and enjoy your crispy, creamy potato patties!
Servings and Timing
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Yield: 8 patties
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Prep Time: 10 minutes
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Cook Time: 12 minutes
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Total Time: 22 minutes
Variations
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Add Cheese: Add shredded cheddar or Parmesan to the potato mixture for a cheesy twist.
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Spicy Version: Add a pinch of cayenne pepper or chili flakes for a little heat.
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Herb Variations: Stir in fresh herbs like parsley, thyme, or chives for extra flavor.
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Vegetarian Option: Skip the egg and use a plant-based egg substitute to make these vegan.
Storage/Reheating
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Storage: Store leftover patties in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes or in a skillet to crisp them up again.
FAQs
1. Can I use instant mashed potatoes for this recipe?
It’s best to use homemade mashed potatoes for the best texture and flavor. Instant mashed potatoes may make the patties too dry or crumbly.
2. Can I bake these patties instead of frying them?
Yes! You can bake them on a baking sheet lined with parchment paper at 375°F (190°C) for 20-25 minutes, flipping halfway through.
3. Can I freeze these potato patties?
Yes, you can freeze uncooked patties. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. To cook, fry from frozen, adding a few extra minutes to the cook time.
4. Can I make these patties without the egg?
Yes, you can use a flax or chia egg as a substitute, or simply leave it out for a slightly different texture. The flour should help bind everything together.
5. How do I make the patties extra crispy?
To achieve extra crispiness, make sure the oil is hot enough (around 350°F), and avoid overcrowding the pan. Let each patty cook undisturbed until golden before flipping.
6. Can I use a different type of oil for frying?
Yes, you can use vegetable oil, sunflower oil, or canola oil for frying. They all work well for achieving crispy patties.
7. How do I keep the patties from falling apart while frying?
Make sure the mashed potatoes are firm and not too watery, and don’t overmix the batter. If the mixture feels too loose, you can add a bit more flour to help bind it.
8. Can I add meat to the potato mixture?
Yes! You can add cooked ground beef, sausage, or bacon to the potato mixture for a heartier version of the patties.
9. How do I prevent the patties from being too greasy?
After frying, place the patties on a cooling rack over paper towels to drain any excess oil. This will help prevent them from becoming greasy.
10. What can I serve with these fried potato cakes?
These patties pair well with a variety of dishes, including a fresh salad, roasted vegetables, or even a simple dip like sour cream or ketchup.
Conclusion
These Fried Potato Patties are the perfect way to transform leftover mashed potatoes into a crispy, golden-brown treat. Whether served as a side dish, appetizer, or snack, they’re sure to be a crowd-pleaser. Easy to make, customizable, and incredibly satisfying, these potato cakes are a versatile and delicious addition to any meal.
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Potato Patties Fried Potato Cakes
- Total Time: 22 minutes
- Yield: 8 patties
Description
Fried Potato Patties are the perfect way to use up leftover mashed potatoes. These golden-brown cakes are crispy on the outside and fluffy on the inside, making them an irresistible appetizer, side dish, or snack. The grated onion adds depth and flavor, while the frying process creates a satisfying crunch. Whether you’re preparing them for a family meal, brunch, or as a quick snack, these crispy potato cakes are sure to satisfy and become a new favorite in your kitchen.
Ingredients
For the Patties:
2 cups cold, leftover mashed potatoes
1 large egg
⅓ cup grated yellow onion
½ cup all-purpose flour
¾ teaspoon kosher salt
¼ teaspoon black pepper
For Frying:
About 1 ½ cups canola oil (for frying)
Instructions
- Prepare the Potato Mixture: In a large bowl, combine cold mashed potatoes and egg. Mix well to incorporate the egg evenly throughout the potatoes.
- Add Flavorings: Stir in the grated onion, flour, salt, and pepper. Use a fork to gently combine the ingredients—be careful not to overmix.
- Heat the Oil: Add canola oil to a large fry pan, about ½ inch deep. Heat the oil over medium heat until it reaches approximately 350°F.
- Form and Fry the Patties: Scoop a scant ½ cup of the potato mixture and drop it into the hot oil. Use a spoon or your hands to shape it into a patty. Cook 3–4 patties at a time to avoid overcrowding. Flatten each mound gently with a spatula.
- Cook the Patties: Fry for 2 ½ to 3 minutes on the first side, until golden brown. Flip the patties and cook for another 2 to 2 ½ minutes on the other side.
- Cool and Serve: Transfer cooked patties to a cooling rack placed over paper towels to drain excess oil. Let them cool slightly before serving.
- Enjoy: Serve warm and enjoy your crispy, creamy potato patties!
Notes
- Add Cheese: Stir in shredded cheddar or Parmesan to the potato mixture for a cheesy twist.
- Spicy Version: Add a pinch of cayenne pepper or chili flakes for some heat.
- Herb Variations: Fresh herbs like parsley, thyme, or chives can be added to the mixture for extra flavor.
- Vegetarian Option: Skip the egg and use a plant-based egg substitute to make these vegan.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: American
