Name: Old-Fashioned Potato Cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups mashed potatoes; 1 cup all-purpose flour; 1 onion, diced; 1 egg; 0.5 teaspoon ground black pepper; 0.5 teaspoon salt; 0.5 cup vegetable oil, or as needed

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Jump to Nutrition Facts

Put your leftover mashed potatoes to good use with this top-rated potato cake recipe.

How to Make Potato Cakes

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Potato Cake Ingredients

These are the simple ingredients you’ll need to make this potato cake recipe (you likely already have most of them at home!):

Potatoes: This recipe starts with two cups of prepared mashed potatoes. Start from scratch or use leftovers that would otherwise go to waste!
Flour: A cup of all-purpose flour gives the potato cakes structure and helps crisp them up nicely.
Onion: A diced onion lends flavor and texture.
Egg: An egg gives the potato cakes moisture and helps bind the batter together.
Seasonings: Season the potato cakes with salt and ground black pepper.
Oil: Fry the potato cakes in vegetable oil until they’re golden brown and crisp.

How to Make Potato Cakes With Leftover Mashed Potatoes

Here’s a brief overview of what you can expect when you make potato cakes from scratch:

Make the batter.
Drop circles of batter into hot oil, then fry until they’re golden brown.
Drain on paper towels.

What to Serve With Potato Cakes

Serve the potato cakes as a side dish with a dollop of sour cream. You can also balance the savory recipe with a sweet homemade applesauce. Fresh chives or green onions will add a burst of flavor and color.

How to Store Potato Cakes

Store your leftover potato cakes in an airtight container (lined with paper towels to absorb the excess oil) in the refrigerator for up to two days. Reheat in the oven or in the air fryer for the crispiest results.

Can You Freeze Potato Cakes?

While potato cakes are best fresh, they can be frozen. Flash freeze the patties, then transfer them to a zip-top bag or another freezer-safe container. Freeze for up to three months.

Allrecipes Community Tips and Praise

“This is one of the best recipes I have found so far for leftover mashed potatoes,” says one Allrecipes community member. “It tastes amazing with sweet chili sauce.”

“I loved this, but I added some parsley and garlic powder to mine,” according to Vicki. “They were awesome.”

Editorial contributions by Corey Williams

Ingredients

2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed

Directions

Mix mashed potatoes, flour, onion, egg, black pepper, and salt in a bowl until well combined, similar to a batter consistency.
Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into the hot oil. Cook until golden brown, about 4 to 5 minutes per side; drain on paper towels. Repeat with any remaining batter.

Baking Nana

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

255	Calories
5g	Fat
45g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 255
% Daily Value *
Total Fat 5g	6%
Saturated Fat 1g	6%
Cholesterol 49mg	16%
Sodium 627mg	27%
Total Carbohydrate 45g	16%
Dietary Fiber 3g	11%
Total Sugars 3g
Protein 7g
Vitamin C 9mg	43%
Calcium 44mg	3%
Iron 2mg	12%
Potassium 407mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.