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Loaded Mashed Potato Cakes

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Give your leftover Thanksgiving mashed potatoes a new twist with these potato cakes. They taste so good you may just be wishing you had ended up with more leftover mashed potatoes!

Does anyone else out there hate leftovers? I love making and eating good food, but there’s something about eating a reheated version the next day for lunch that I don’t enjoy. Some things are just best fresh and are never as good leftover. For me, part of my hatred of leftovers is eating the same thing two or more days in a row. It seems so boring.

When there are leftovers, and lots of them, I try to jazz them up. It turns out that you can turn almost anything into a quesadilla. Or top a pizza with it.

Today’s leftover recipe is just in time for Thanksgiving leftovers. I’ve noticed that, at least in our family, there are always Thanksgiving leftovers. And not just an extra plate or so, there is like a weeks worth of Thanksgiving food. As much as I love mashed potatoes I have no interest in eating them, with the same turkey and the same stuffing, for a week straight. Especially after the gravy has run out.

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Enter these potato cakes. Rather than being flavored by butter and gravy these little potato patties have green onions, cheese, and maybe even some bacon bits added in. Cook ’em up for a few minutes in a frying pan and you have quick snack, side, or even lunch. And don’t forget the ranch dressing for dipping!

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Loaded Mashed Potato Cakes

Ingredients
  • 2 c mashed potatoes
  • 1 egg
  • 1/4 all purpose GF flour (a rice flour or nut flour would work here, too)
  • 1/2 c green onions
  • 1/2 c shredded cheddar cheese
  • 1/4 c cooked, chopped bacon, or bacon bits
Directions
  1. In a medium bowl stir all of the ingredients together.
  2. Form patties out of the mixture, about the size of the palm of your hand. You will end up with about 10 patties.
  3. Heat a skillet over medium heat. When the skillet it hot, spray with cooking spray and then place 4 or 5 patties in the pan(however many will fit in your pan still leaving you room to flip them).
  4. Cook about 3 minutes, or until the underside is golden brown. To check done-ness, just pick up one of the patties with a spatula and peek underneath. Cook for another few minutes on the second side. Remove this first batch of potato cakes from the pan and cook in batches until all have been cooked.
  5. Serve hot or cold with ranch dressing for dipping.
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About Kristin

I have always loved to cook, and have been eating and cooking gluten free since 2007. I aim to make delicious, frugal and healthy meals that will be appealing to GF and non-GF eaters alike!

11 responses »

  1. Oh, I love these things! My mom used to always make them whenever we had leftover mashed potatoes.

    Reply
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  7. I am dairy free with no access to soy cheese or the like… what would you suggest as a substitute that would still help bind things together well… ?

    Reply
    • Hi Trisha! I’ve actually made these without cheese before, very successfully! It changes the flavor a bit, but the egg + flour seem to hold everything together.

      Reply
  8. Have you ever frozen the patties and cooked them later? How did it work if you did?

    Reply
    • I’ve never tried freezing these (we’ve never had leftovers!) but I think it has the potential to work well. I’d try shaping the patties and wrapping them in plastic wrap before freezing, then letting them thaw before cooking.

      Reply
  9. amazing recipe about potato cake …

    Reply

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