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Onion and Cheddar Mashed Potato Cakes

  • Author: Lusine Svetlana

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

  1. Extra olive oil for frying
  2. Heat 1 teaspoon olive oil in a skillet over medium heat.
  3. Add diced onion and cook until soft and translucent.
  4. Stir in minced garlic and cook for about 30 seconds.
  5. Remove the onion and garlic mixture from heat and allow it to cool slightly.
  6. In a large bowl combine mashed potatoes, sautéed onion mixture, flour, eggs, shredded cheddar cheese, chopped parsley, salt, and black pepper.
  7. Mix everything together until well combined and a thick batter forms.
  8. Heat 1 teaspoon olive oil in a non-stick skillet over medium-high heat.
  9. Scoop the potato mixture by rounded tablespoons and place into the hot skillet.
  10. Flatten each portion slightly with the back of a spoon or spatula.
  11. Cook each cake for about 3 minutes on each side until golden brown and crispy.
  12. Transfer cooked potato cakes to a paper towel lined plate to drain excess oil.
  13. Continue cooking the remaining mixture, adding a little more oil to the skillet if needed.
  14. Serve warm with sour cream, extra cheese, or chopped green onions if desired.
  15. Serve the potato cakes hot for the best crispy texture.
  16. They pair well with sour cream, ranch dressing, or garlic yogurt sauce.
  17. 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.

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Find it online: https://cookiespedia.com/onion-and-cheddar-mashed-potato-cakes/