These Stuffed Potato Cakes transform humble mashed potatoes into crispy, golden delights filled with melty cheese and savory add-ins. Perfect for using up leftover mashed potatoes, these versatile cakes feature a crispy exterior that gives way to a soft, flavorful center with every bite. They’re the ultimate comfort food that can serve as an appetizer, side dish, or even a main course.

Why You’ll Love This Recipe

• Uses up leftover mashed potatoes in a creative, delicious way
• Crispy on the outside, soft and cheesy on the inside
• Customizable with various fillings to suit your taste preferences
• Ready in under 30 minutes from start to finish
• Perfect for meal prep and freezes beautifully

Ingredients

• Mashed Potatoes: Use leftover mashed potatoes or make fresh ones. Starchier varieties like Russet or Idaho work best for a firmer cake that holds together well.
• Cheese: Opt for a good melting cheese with flavor. Cheddar adds a sharp taste, while mozzarella creates those irresistible cheese pulls. Feel free to experiment with pepper jack, Gruyère, or a combination.
• Bacon: Adds a smoky, savory element. For best results, cook until crispy before crumbling. Vegetarians can skip this or use a plant-based bacon alternative.
• Green Onions: These add a mild onion flavor and bright color. Chives or finely diced red onion can work as substitutes.
• Garlic Powder: Provides aromatic depth without the bite of fresh garlic. Granulated garlic works too, or use fresh minced garlic for more pronounced flavor.
• Breadcrumbs: Creates that perfect crispy exterior. Panko breadcrumbs offer extra crunch, but regular breadcrumbs work well too.
• Oil: Use a neutral oil with a high smoke point like canola, vegetable, or avocado oil for frying.
• Seasonings: Salt and pepper are essential, but feel free to add your favorite herbs and spices.

Variations

Loaded Breakfast Potato Cakes

Transform these cakes into a morning meal by mixing in scrambled eggs and breakfast sausage instead of bacon. Top with a dollop of sour cream and a sprinkle of extra green onions. For the ultimate breakfast experience, add a fried egg on top before serving.

Mediterranean Inspired

Replace the bacon with chopped olives, sun-dried tomatoes, and crumbled feta cheese. Add a teaspoon of dried oregano and basil to the mixture. Serve with a side of tzatziki sauce for dipping and a squeeze of lemon for brightness.

Tex-Mex Potato Cakes

Spice things up with diced jalapeños, corn kernels, and pepper jack cheese. Add a teaspoon of cumin and chili powder to the potato mixture. After frying, top with avocado slices, pico de gallo, and a dollop of sour cream for a south-of-the-border twist.

How to Make the Recipe

Step 1: Prepare the Potato Mixture

Combine your mashed potatoes with the shredded cheese, crumbled bacon (or your chosen mix-ins), and green onions in a large mixing bowl. Sprinkle in the garlic powder, salt, and pepper. Mix everything thoroughly until all ingredients are well incorporated. The mixture should be thick enough to hold its shape when formed into patties.

Step 2: Form and Coat the Patties

Using clean hands or an ice cream scoop, portion the mixture into equal amounts. Shape each portion into a patty about 2-3 inches in diameter and about 1/2-inch thick. Pour the breadcrumbs onto a plate and gently press each patty into the breadcrumbs, turning to coat both sides evenly. Place the coated patties on a baking sheet while you finish forming the remaining cakes.

Step 3: Fry Until Golden

Heat a thin layer of oil in a large skillet over medium heat until shimmering. Carefully place the potato cakes in the hot oil, being careful not to overcrowd the pan (work in batches if necessary). Fry for 3-4 minutes per side until they develop a beautiful golden-brown crust and the cheese inside begins to melt. Transfer to a paper towel-lined plate to absorb excess oil before serving.

Tips for Making the Recipe

• Chill the potato mixture for 30 minutes before forming patties if it feels too soft to work with.
• Make sure your mashed potatoes aren’t too wet or the cakes won’t hold together. If needed, add a tablespoon or two of flour to bind.
• Don’t flip the cakes too early—wait until they’ve developed a nice crust on the bottom side.
• Use a wide spatula for flipping to prevent the cakes from breaking apart.
• If your first batch gets too dark too quickly, lower the heat for subsequent batches.
• For a healthier option, bake the cakes at 425°F for 15-20 minutes, flipping halfway through.

How to Serve

Serve these crispy potato cakes hot from the skillet for the best texture and flavor. They make an excellent side dish alongside grilled meats or roasted chicken. For an appetizer presentation, make smaller cakes and top each with a dollop of sour cream and a sprinkle of chives or additional bacon bits.

These versatile cakes also work beautifully as a base for creative toppings—try smoked salmon and crème fraîche for an elegant brunch option, or top with a fried egg for a satisfying breakfast. For a simple lunch, serve with a fresh green salad dressed with a tangy vinaigrette to balance the richness of the cakes.

Make Ahead

These stuffed potato cakes are perfect for meal prep and can be prepared in several ways in advance. You can mix the potato filling up to 2 days ahead and store it covered in the refrigerator. Form the patties, coat in breadcrumbs, and place them on a parchment-lined baking sheet, then cover and refrigerate for up to 24 hours before cooking.

Cooked potato cakes can be refrigerated for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or in an air fryer at 375°F for 3-4 minutes until crispy and heated through. You can also freeze the cooked cakes for up to 3 months—simply place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Reheat from frozen in a 375°F oven until heated through, about 15-20 minutes.

FAQs

Can I use instant mashed potatoes for this recipe?

Yes, you can use instant mashed potatoes, but prepare them slightly thicker than usual by reducing the liquid called for on the package. This will help ensure your potato cakes hold together well during frying.

Why are my potato cakes falling apart when I try to flip them?

This usually happens when the mixture is too wet or the cakes haven’t cooked long enough on the first side. Make sure your mashed potatoes aren’t too loose, add a bit of flour if needed, and allow the cakes to develop a good crust before attempting to flip them.

Can I make these potato cakes gluten-free?

Absolutely! Simply substitute the regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Just make sure your mashed potatoes don’t contain any gluten-containing ingredients.

What’s the best way to reheat leftover potato cakes to keep them crispy?

For the crispiest results, reheat leftover potato cakes in an air fryer at 375°F for 3-4 minutes, or in a conventional oven at 350°F for 10 minutes. Avoid microwaving as this will make them soggy.

Conclusion

These Quick & Easy Stuffed Potato Cakes are a testament to how simple ingredients can be transformed into something extraordinarily delicious. Whether you’re looking to repurpose leftover mashed potatoes or create a new family favorite from scratch, these versatile cakes are sure to please with their crispy exterior and flavorful, cheesy center. The recipe’s adaptability means you can customize it to suit your taste preferences or whatever ingredients you have on hand. Give these stuffed potato cakes a try the next time you’re craving comfort food with a twist—your taste buds will thank you!

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