🎩 A Word from Captain Moonboot
The Department of Leftover Rehabilitation at World Headquarters has identified a serious domestic problem.
Apparently, leftover mashed potatoes are frequently placed in the refrigerator with the optimistic declaration, "We'll use those tomorrow."
Three days later, they're still there, quietly occupying valuable refrigerator real estate.
Captain Moonboot considers this an unacceptable waste of perfectly good potatoes.
The Missus has suggested making potato cakes.
An excellent proposal!
These golden, crispy potato cakes combine leftover mashed potatoes with sharp cheddar cheese, green onions and a little seasoning. They're crunchy on the outside, soft and cheesy inside, and require only a handful of inexpensive ingredients.
They're equally suitable for breakfast, lunch or supper.
Toad has expressed considerable enthusiasm for the project, although management has reminded her that the presence of cheese does not automatically qualify something as dog food.
⏱️ Recipe Information
Servings: 4 (approximately 8 potato cakes)
Preparation Time: 15 minutes
Cooking Time: 15–20 minutes
Total Time: 30–35 minutes
🥔 Ingredients
For the potato cakes:
- 2 cups cold leftover mashed potatoes
- ¾ cup shredded sharp cheddar cheese
- 2 green onions, finely sliced
- 1 large egg, lightly beaten
- ¼ cup all-purpose flour, plus extra if needed
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon salt, or to taste
- 2 tablespoons vegetable or canola oil, for frying
- 1 tablespoon butter
Optional additions:
- ¼ cup cooked, crumbled bacon
- 2 tablespoons chopped fresh parsley
- ¼ cup finely diced cooked ham
- 2 tablespoons finely chopped chives
For serving:
- Sour cream or plain Greek yogurt
- Extra sliced green onions
- Salsa
- A little shredded cheddar cheese
👨🍳 Instructions
1. Prepare the potato mixture
Place the cold mashed potatoes in a large mixing bowl.
Add the shredded cheddar cheese, sliced green onions, beaten egg, flour, garlic powder, smoked paprika, salt and pepper.
Stir until thoroughly combined.
The mixture should be thick enough to hold its shape when formed into patties.
If the potatoes are particularly soft, add another tablespoon or two of flour.
2. Add optional ingredients
If using bacon, ham, parsley or chives, gently fold them into the potato mixture.
Avoid adding too many extras, as the cakes may become difficult to hold together.
3. Shape the potato cakes
Divide the mixture into eight approximately equal portions.
Using lightly floured hands, form each portion into a round patty approximately ½ inch thick.
Place the patties on a plate or baking sheet.
If the mixture feels particularly soft, refrigerate the formed patties for 10–15 minutes before cooking.
This helps them hold together.
4. Heat the skillet
Place a large non-stick or well-seasoned skillet over medium heat.
Add 1 tablespoon of oil and half the butter.
Allow the butter to melt and begin gently bubbling.
Avoid overheating the skillet, as the outside of the potato cakes can brown before the centres become hot.
5. Fry the first batch
Carefully place four potato cakes in the skillet.
Cook for approximately 3–4 minutes per side until golden brown and crisp.
Turn them gently with a wide spatula.
Avoid flipping repeatedly, as the cakes are more delicate before a crust develops.
Transfer the cooked cakes to a plate lined with paper towels.
6. Cook the remaining cakes
Add the remaining oil and butter to the skillet.
Cook the second batch in the same manner.
The potato cakes should be golden and crispy on both sides, with the cheese melted throughout.
7. Serve immediately
Arrange two potato cakes on each plate.
Top with a spoonful of sour cream or plain Greek yogurt.
Sprinkle with additional green onions.
Serve while hot and crispy.
🌟 Captain Moonboot's Kitchen Notes
Use cold mashed potatoes: Refrigerated mashed potatoes work considerably better than freshly prepared warm potatoes because they're firmer and easier to shape.
Watch the moisture: Mashed potatoes containing generous amounts of milk or butter may require additional flour.
Make them economical: This is an excellent way to transform leftover mashed potatoes into another meal without purchasing expensive ingredients.
Make them gluten-free: Substitute a suitable gluten-free all-purpose flour blend.
Add vegetables: Finely chopped cooked broccoli, spinach or grated zucchini can be added. Squeeze excess moisture from zucchini before mixing.
Make them lighter: Lightly brush the patties with oil and bake at 425°F (220°C) for approximately 20–25 minutes, turning halfway through. The texture will be slightly less crispy than pan-fried cakes.
Air fryer variation: Lightly oil the patties and air fry at 375°F (190°C) for approximately 10–14 minutes, turning carefully halfway through.
Make ahead: Form the patties several hours in advance and refrigerate until ready to cook.
Leftovers: Refrigerate cooked potato cakes promptly in an airtight container for 3–4 days, provided the original mashed potatoes were freshly prepared. If using older leftovers, count storage time from when the potatoes were first cooked.
Freezing: Freeze uncooked patties individually on a baking sheet, then transfer to a freezer-safe container. Use within 2 months for the best quality.
Food safety: Use mashed potatoes that were refrigerated promptly after cooking. Reheat leftover-based potato cakes thoroughly to 165°F (74°C).
🍽️ Captain Moonboot's Serving Suggestion
These potato cakes are surprisingly versatile.
For breakfast: Serve with fried eggs and a little crispy bacon.
For lunch: Pair with a simple green salad and a spoonful of sour cream.
For supper: Serve alongside grilled sausages, roasted chicken or pork chops.
For a snack: Make smaller, bite-sized potato cakes and serve with salsa or a creamy dipping sauce.
Captain Moonboot particularly recommends trying them with Recipe #1: Basic Garden Salsa.
The combination of crispy potatoes, melted cheddar and fresh homemade salsa is excellent.
It also provides a convenient opportunity to remind everyone that this cookbook was originally supposed to be about making salsa.
The Department of Editorial Direction has declined to explain how the project has now expanded to include everything from bread pudding to pork chops.
🚨 WORLD HQ EDITORIAL NOTICE
The Department of Leftover Rehabilitation has officially approved Recipe #32 for inclusion in Making Salsa: Recipes & Other Bad Decisions from Captain Moonboot.
Following extensive testing, the Department has determined that leftover mashed potatoes can be successfully transformed into a completely different meal with minimal additional expense.
Captain Moonboot has declared the findings a major breakthrough in household food economics.
The Missus has pointed out that potato cakes have existed for generations.
Captain Moonboot has requested that she stop introducing historical facts into discussions of modern culinary innovation.
Meanwhile, Toad has submitted a formal application for the position of Director of Fallen Potato Recovery.
Her proposal includes continuous monitoring of the kitchen floor, immediate retrieval of dropped potato fragments and unrestricted access to all cheese-related accidents.
Management has rejected the application after discovering that the recipe contains green onions, which are toxic to dogs.
Toad has subsequently requested that a small portion of plain, unseasoned mashed potato be reserved for canine inspection.
The Missus has suggested that Toad already receives more than enough treats.
Toad has requested an independent review.
Captain Moonboot has offered to chair the investigation.
The Missus has pointed out that the Captain is also the individual most likely to drop food.
The investigation has been postponed pending the appointment of an impartial commissioner.
Recipe #32 is officially ready for the World HQ cookbook! 🥔🧀🍳