These Mashed Potato Cakes are the perfect way to use up leftover mashed potatoes! This recipe is packed with veggies, including bell peppers, carrots, and peas, but you can add whatever you want to them. They’re pan-fried in butter for a perfectly crispy outside and fluffy, soft inside.
It’s rare that I ever find myself with leftover mashed potatoes. I usually lick the bowl clean (literally). But when I do, like after Thanksgiving dinner when I’m just too stuffed to finish them off, I LOVE using them to make these mashed potato cakes.
They’re delicious topped with a simple dollop of sour cream and some chopped fresh herbs, chives, or green onions. I also love them served for breakfast with a fried or poached egg (with a runny yolk, of course!) on top.
And best of all? My kids devoured them. AND all the hidden veggies inside of them!
What’s in mashed potato cakes?
Mashed potato cakes (or patties, or pancakes, or croquettes, or whatever you want to call them) are a simple mixture of already-prepared mashed potatoes, an egg, some flour to bind them together, and spices.