Onion and Cheddar Mashed Potato Cakes are a simple and delicious way to turn leftover mashed potatoes into a crispy, flavorful dish. These savory cakes combine creamy potatoes, sharp cheddar cheese, sautéed onions, and fresh parsley to create a satisfying texture and rich taste in every bite. The outside becomes beautifully golden and crisp while the inside remains soft and cheesy.
Ingredients
- 1 teaspoon olive oil for sautéing
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked mashed potatoes
- 1 3/4 cups all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup shredded cheddar cheese
- 1/2 cup fresh parsley, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Extra olive oil for frying
Instructions
- Heat 1 teaspoon olive oil in a skillet over medium heat.
- Add diced onion and cook until soft and translucent.
- Stir in minced garlic and cook for about 30 seconds.
- Remove the onion and garlic mixture from heat and allow it to cool slightly.
- In a large bowl combine mashed potatoes, sautéed onion mixture, flour, eggs, shredded cheddar cheese, chopped parsley, salt, and black pepper.
- Mix everything together until well combined and a thick batter forms.
- Heat 1 teaspoon olive oil in a non-stick skillet over medium-high heat.
- Scoop the potato mixture by rounded tablespoons and place into the hot skillet.
- Flatten each portion slightly with the back of a spoon or spatula.
- Cook each cake for about 3 minutes on each side until golden brown and crispy.
- Transfer cooked potato cakes to a paper towel lined plate to drain excess oil.
- Continue cooking the remaining mixture, adding a little more oil to the skillet if needed.
- Serve warm with sour cream, extra cheese, or chopped green onions if desired.
Serving and Storage Tips
- Serve the potato cakes hot for the best crispy texture.
- They pair well with sour cream, ranch dressing, or garlic yogurt sauce.
- Add sliced green onions or extra parsley on top for extra freshness.
- Serve them with eggs and bacon for a hearty breakfast.
- Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days.
- Reheat them in a skillet or oven to restore crispiness.
- Avoid microwaving if you want to keep the crispy texture.
- Freeze cooked potato cakes for up to 2 months.
- Reheat frozen cakes in the oven at 375°F until hot and crispy.
Variations
1. Bacon Cheddar Potato Cakes
Add 1/2 cup cooked and crumbled bacon to the potato mixture for a smoky and savory flavor.
2. Green Onion Potato Cakes
Replace parsley with chopped green onions for a mild onion taste and fresh color.
3. Garlic Herb Potato Cakes
Add dried herbs such as thyme, oregano, and basil for a more aromatic flavor.
4. Spicy Jalapeño Potato Cakes
Mix in 2 tablespoons finely chopped jalapeños for a spicy kick.
5. Parmesan Potato Cakes
Replace half of the cheddar cheese with grated parmesan for a richer and slightly nutty flavor.
6. Ham and Cheese Potato Cakes
Add diced cooked ham to turn the cakes into a hearty meal option.
7. Sweet Potato Cakes
Substitute mashed sweet potatoes for regular mashed potatoes for a sweeter and more colorful dish.
8. Broccoli Cheddar Potato Cakes
Mix in finely chopped cooked broccoli for extra vegetables and flavor.
9. Ranch Potato Cakes
Add 1 tablespoon ranch seasoning mix to the batter for a creamy herb taste.
10. Mexican Style Potato Cakes
Add chili powder, cumin, and diced bell peppers for a Mexican-inspired version.
11. Spinach and Cheese Potato Cakes
Stir in chopped cooked spinach to add nutrients and a mild earthy flavor.
12. Italian Potato Cakes
Add mozzarella cheese, basil, and oregano for an Italian-style twist.
13. Corn Potato Cakes
Mix in 1/2 cup sweet corn kernels for added sweetness and texture.
14. Turkey Potato Cakes
Add chopped cooked turkey for a great leftover holiday meal option.
15. Loaded Potato Cakes
Add bacon, green onions, and extra cheddar to mimic the flavors of a loaded baked potato.
FAQs
1. Can I use leftover mashed potatoes?
Yes, leftover mashed potatoes work perfectly and help reduce food waste.
2. Can I bake these instead of frying?
Yes, place them on a lined baking sheet and bake at 400°F for about 20 minutes, flipping halfway.
3. Why are my potato cakes falling apart?
They may need more flour or an extra egg to help bind the mixture.
4. Can I use other cheeses?
Yes, mozzarella, gouda, or pepper jack work well.
5. Can I make the mixture ahead of time?
Yes, prepare the batter and refrigerate it for up to 24 hours before cooking.
6. Can I make them gluten-free?
Yes, substitute the flour with a gluten-free flour blend.
7. What oil is best for frying?
Olive oil, vegetable oil, or canola oil all work well.
8. Can I freeze uncooked potato cakes?
Yes, shape them and freeze on a tray before transferring to a freezer bag.
9. What can I serve with potato cakes?
They pair well with eggs, salad, grilled meat, or roasted vegetables.
10. Can I add vegetables to the mixture?
Yes, vegetables like corn, peppers, spinach, or broccoli are great additions.
Onion and Cheddar Mashed Potato Cakes are a versatile and comforting dish that turns simple ingredients into something crispy, cheesy, and satisfying. They are easy to prepare, customizable with many flavor variations, and perfect for using leftover mashed potatoes. Whether served as a snack, side dish, or main meal, these potato cakes deliver a delicious combination of textures and flavors that everyone will enjoy.
PrintOnion and Cheddar Mashed Potato Cakes
Description
Onion and Cheddar Mashed Potato Cakes are a simple and delicious way to turn leftover mashed potatoes into a crispy, flavorful dish. These savory cakes combine creamy potatoes, sharp cheddar cheese, sautéed onions, and fresh parsley to create a satisfying texture and rich taste in every bite. The outside becomes beautifully golden and crisp while the inside remains soft and cheesy.
Ingredients
- 1 teaspoon olive oil for sautéing
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked mashed potatoes
- 1 3/4 cups all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup shredded cheddar cheese
- 1/2 cup fresh parsley, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Extra olive oil for frying
- Heat 1 teaspoon olive oil in a skillet over medium heat.
- Add diced onion and cook until soft and translucent.
- Stir in minced garlic and cook for about 30 seconds.
- Remove the onion and garlic mixture from heat and allow it to cool slightly.
- In a large bowl combine mashed potatoes, sautéed onion mixture, flour, eggs, shredded cheddar cheese, chopped parsley, salt, and black pepper.
- Mix everything together until well combined and a thick batter forms.
- Heat 1 teaspoon olive oil in a non-stick skillet over medium-high heat.
- Scoop the potato mixture by rounded tablespoons and place into the hot skillet.
- Flatten each portion slightly with the back of a spoon or spatula.
- Cook each cake for about 3 minutes on each side until golden brown and crispy.
- Transfer cooked potato cakes to a paper towel lined plate to drain excess oil.
- Continue cooking the remaining mixture, adding a little more oil to the skillet if needed.
- Serve warm with sour cream, extra cheese, or chopped green onions if desired.
- Serve the potato cakes hot for the best crispy texture.
- They pair well with sour cream, ranch dressing, or garlic yogurt sauce.
- Add sliced green onions or extra parsley on top for extra freshness.
Notes
- Serve them with eggs and bacon for a hearty breakfast.
- Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days.
- Reheat them in a skillet or oven to restore crispiness.
- Avoid microwaving if you want to keep the crispy texture.
- Freeze cooked potato cakes for up to 2 months.
- Reheat frozen cakes in the oven at 375°F until hot and crispy.