Potato Cakes

 

Potato Cakes

Ingredients

For the Potato Cakes:

3 cups mashed potatoes (preferably chilled or leftover)

3 large eggs

1 cup shredded sharp cheddar cheese

½ to 1 cup all-purpose flour (adjust as needed for consistency)

Vegetable oil (for frying)

Optional Add-Ins (Mix into the batter for extra flavor):

1–2 teaspoons ranch seasoning

1–2 cloves garlic, minced

½ cup cooked bacon, chopped

½ cup diced ham

¼ cup finely chopped onions

½ cup finely diced vegetables (e.g., bell peppers, carrots, corn)

Optional Toppings (for serving):

Sour cream

Fresh green onions, finely chopped

Instructions

Mix the Base

In a large mixing bowl, combine the mashed potatoes, eggs, shredded cheddar cheese, and ½ cup of flour. Stir thoroughly until the mixture is smooth and cohesive.

Adjust the Texture

Gradually add more flour, a little at a time (up to an additional ½ cup), until the mixture is thick enough to hold its shape when scooped. It should be firm but still scoopable.

Heat the Oil

Pour about ¼ inch of vegetable oil into a large skillet and heat over medium-high until shimmering.

Form the Cakes

Scoop approximately ¾ cup of the potato mixture (or less for smaller cakes) into the hot oil. Use the back of a spoon to gently flatten each mound into a round, pancake-like shape.

Fry Until Golden

Cook each cake for 3–4 minutes per side, or until deeply golden brown and crispy. Flip carefully to avoid splashing oil.

Drain and Rest

Transfer the finished potato cakes to a wire rack set over a baking sheet to drain excess oil and maintain crispness.

Serve

Top with sour cream and chopped green onions if desired. Serve immediately while hot and crisp.