These cheesy mashed potato cakes are crispy on the outside and creamy inside, made with cheddar, garlic, and green onions. Perfect for quick dinners, brunch, or easy side dishes.
Ingredients
- 3 large potatoes
- 1 egg
- ½ cup shredded cheddar cheese
- 2 cloves garlic, crushed
- ¾ tsp salt
- ½ tsp ground black pepper
- 3 Tbsp chopped green onion
- 2 Tbsp cornstarch
- Vegetable oil, for frying
Instructions
- Boil and mash the potatoes
Peel and boil the potatoes until tender. Mash with a potato masher, adding a pinch of salt and a small amount of butter. Allow the mashed potatoes to cool in the fridge until no longer warm. - Prepare the mixture
Add the egg, shredded cheddar, chopped green onions, and one crushed garlic clove to the cooled potatoes. Mix thoroughly until combined. - Shape the potato cakes
Divide the mixture into 100 g portions. Roll each portion into a ball, then flatten into a cake approximately 1.5 inches thick. - Coat and fry
Lightly dredge each cake in cornstarch. Heat vegetable oil in a skillet over medium heat and fry each cake until golden brown and crispy on both sides. - Serve
Transfer the cooked cakes to a towel-lined plate to drain excess oil. Serve hot.
Why You’ll Love This Recipe
- Crispy on the outside, creamy and cheesy on the inside.
- Quick and easy comfort food for breakfast, lunch, or dinner.
- Simple ingredients and minimal prep for a flavorful dish.
Tips
- Chill the mashed potatoes before shaping to prevent sticking.
- Fry on medium heat to ensure even cooking without burning.
- Use a nonstick skillet or cast iron for best results.
Variations and Substitutions
- Cheese: Swap cheddar for mozzarella, Gruyère, or pepper jack for different flavors.
- Add-ins: Mix in cooked bacon, spinach, or herbs like parsley or chives.
- Gluten-free option: Use rice flour or almond flour instead of cornstarch.
FAQs
Can I bake these instead of frying?
Yes, bake at 400°F for 20–25 minutes, flipping halfway, for a healthier option.
Can I make these ahead of time?
Yes, shape the cakes and refrigerate for up to 24 hours before frying.
How do I reheat leftovers?
Reheat in a skillet over medium heat or in an oven at 350°F until crispy and warmed through.
Serving Suggestions
- Serve with sour cream, ketchup, or a yogurt-based dip.
- Pair with a fresh salad or roasted vegetables for a full meal.
- Add smoked salmon or poached eggs on top for brunch.
Cheesy Mashed Potato Cakes
Servings
8
servingsPrep time
10
minutesCooking time
10
minutesIngredients
3 large potatoes
1 egg
½ cup shredded cheddar cheese
2 cloves garlic, crushed
¾ tsp salt
½ tsp ground black pepper
3 Tbsp chopped green onion
2 Tbsp cornstarch
Vegetable oil, for frying
Directions
- Boil and mash the potatoes
- Peel and boil the potatoes until tender. Mash with a potato masher, adding a pinch of salt and a small amount of butter. Allow the mashed potatoes to cool in the fridge until no longer warm.
- Prepare the mixture
- Add the egg, shredded cheddar, chopped green onions, and one crushed garlic clove to the cooled potatoes. Mix thoroughly until combined.
- Shape the potato cakes
- Divide the mixture into 100 g portions. Roll each portion into a ball, then flatten into a cake approximately 1.5 inches thick.
- Coat and fry
- Lightly dredge each cake in cornstarch. Heat vegetable oil in a skillet over medium heat and fry each cake until golden brown and crispy on both sides.
- Serve
- Transfer the cooked cakes to a towel-lined plate to drain excess oil. Serve hot.
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