This post may contain affiliate links.
Mashed Potato Cakes turn leftover or instant mashed potatoes into crispy, golden, cheesy bites loaded with bacon and scallions, and they come together in about 10 minutes flat. I started making these on a busy weeknight when I had extra mashed potatoes to use up, and now my girls request them as an after school snack. If you love crispy potato sides like our loaded potato skins, these are about to become a new favorite.
Crispy on the outside, fluffy and loaded on the inside, they work as a fun appetizer, an easy side, or a snack you can dunk in sour cream.
Mashed Potato Cakes Quick Look
- 🕐 Prep Time: 3 minutes
- 🍴 Cook Time: 6 minutes
- ⏳ Total Time: 9 minutes
- 🍽 Serving: 7 cakes
- ⚡ Calories: 103kcal
- 🌶 Flavor Profile: Crispy, cheesy, savory
- ✋ Difficulty: Easy, a quick stovetop side like our crispy baked potatoes
Quick Answer
To make Mashed Potato Cakes, stir together prepared mashed potatoes (instant or leftover) with cooked bacon, shredded cheddar, and sliced scallions. Shape the mixture into patties, press them into panko breadcrumbs, and pan fry in butter and oil until golden and crisp on both sides, about 3 minutes per side. Serve warm with a dollop of sour cream and extra scallions.
Jump to:
Why This Recipe Works
Click to see the technique science
- Instant or leftover potatoes make it fast. Starting with already cooked or instant mashed potatoes means these come together in minutes with no boiling.
- Panko gives the crunch. A quick roll in panko breadcrumbs creates that irresistible golden, crispy crust on every cake.
- Bacon and cheddar load up the flavor. Smoky bacon and sharp cheese turn plain mashed potatoes into a craveable loaded bite.
- The starch is the binder. The starch in the potatoes plus the panko coating holds the cakes together without any egg.
- Butter and oil work together. Butter browns for flavor while the oil raises the smoke point so the cakes crisp without burning.
- Scallions keep it fresh. A little sharp green onion cuts the richness and brightens every cheesy, bacony bite.
Why You’ll Love This Recipe
- They are ready in about 10 minutes with pantry and fridge staples.
- It is a genius way to use up leftover mashed potatoes with zero waste.
- They are crispy, cozy comfort food just like our homemade french fries.
Key Ingredients
- Mashed potatoes: Instant or leftover both work beautifully as the fluffy base of the cakes.
- Sharp cheddar cheese: Melty, savory flavor in every bite, use a good melting cheese.
- Bacon: Cooked and crumbled for that smoky, salty crunch.
- Panko breadcrumbs: The secret to the crispy golden crust, much crunchier than regular crumbs, like the coating on our crispy onion petals.
- Scallions: Fresh, sharp green onion to balance all that richness.
See recipe card for exact quantities.
Variations and Substitutions
- Make them extra cheesy: Stir in more cheddar or try pepper jack for a little kick.
- Add ranch or garlic: A spoon of ranch seasoning or garlic powder boosts the flavor.
- Go meatless: Skip the bacon or swap in crumbled veggie bacon.
- Air fryer option: Air fry at 400 degrees for 8 to 10 minutes, flipping halfway, for less oil.
- Serve them loaded: Top them like a baked potato with sour cream, cheese, and chives, or serve alongside our copycat Taco Bell nacho fries.
How to Make Mashed Potato Cakes
- Place the instant mashed potatoes and water in a microwave safe bowl, stir to combine, and microwave for 2 minutes (it will be very hot).
- Stir in the crumbled bacon, sliced scallions, and shredded cheddar cheese.
- Scoop about 1/4 cup of the mixture and roll it into a ball.
- Flatten each ball slightly into a patty and press both sides into the panko breadcrumbs, then set aside.
- Heat the butter and oil in a skillet over medium. Add the cakes and cook until golden brown, about 3 minutes per side.
- Serve warm with optional sour cream and a sprinkle of extra scallions.
Recipe Tips & Tricks
- Do not overwork the mixture so the cakes stay light and fluffy inside.
- Pack the patties firmly so they hold together in the pan.
- Get the oil hot first before adding the cakes for the crispiest crust.
- Do not crowd the skillet, cook in batches so they brown evenly instead of steaming.
- Flip gently with a thin spatula to keep the cakes intact.
- Reheat in the oven or air fryer rather than the microwave to bring back the crunch.
Serving Ideas and Suggestions
These Mashed Potato Cakes are right at home next to almost any main dish. Serve them as a crispy side with our slow cooker cube steak, or pile them onto a weekend brunch plate with eggs and extra bacon.
They also make a fun appetizer or snack. Set out a platter with sour cream and hot sauce for dipping, add a crisp marinated cold green bean salad on the side, or serve them as part of a party spread with our copycat Chili’s Southwest egg rolls.
Meal prep is easy too. Store leftovers in an airtight container in the fridge for up to 4 days and reheat in a 375 degree oven or the air fryer to bring back the crispy edges. The microwave works in a pinch, but it will soften that golden crust.
Mashed Potato Cakes FAQs
The best cheese for Mashed Potato Cakes is a good melting cheese like sharp cheddar, which adds bold, savory flavor. Pepper jack, Monterey Jack, gouda, or a Mexican blend also work great if you want to change up the flavor.
Yes, leftover mashed potatoes are perfect for Mashed Potato Cakes and a great way to use them up. If your leftovers are very soft, stir in a little extra panko so the mixture holds its shape when you form the patties.
If your Mashed Potato Cakes are falling apart, the mixture is likely too wet or too loosely packed. Press the patties together firmly, add a little more panko to the mixture, and chill them for 15 minutes before frying to help them hold their shape.
Yes, you can make Mashed Potato Cakes in the air fryer. Lightly spray the coated cakes with oil and air fry at 400 degrees for 8 to 10 minutes, flipping halfway through, until golden and crisp on both sides.
Mashed Potato Cakes are delicious served with sour cream, ranch, or hot sauce for dipping. They also make a great crispy side dish next to steak, chicken, or eggs, or a fun appetizer for a party spread.
Store leftover Mashed Potato Cakes in an airtight container in the fridge for up to 4 days. Reheat them in a 375 degree oven or the air fryer to bring back the crispy crust, or freeze cooked cakes for up to 2 months and reheat from frozen.
Other Recommended Potato Recipes
If you make these Mashed Potato Cakes, please leave a star rating and a comment below. I love hearing how they turned out, and it helps other readers find the recipe too!
Love a cozy potato side? Our zucchini rice casserole brings the same cheesy comfort with a veggie twist.
Spoon our tender Mississippi steak bites over these potatoes for the ultimate cozy plate.
These potato cakes are perfect next to our air fryer ribeye steak.
Need a comforting potato side? Our air fryer baked potatoes are crispy, fluffy, and totally hands-off.
These are the perfect side for our slow cooker steak bites and all that au jus gravy.
Keep the potato side ideas coming with our crispy air fryer breakfast potatoes.
It all starts with a good spud: our easy slow cooker baked potatoes make the perfect base.
Spoon these creamy Swedish meatballs right over mashed potatoes.
These mashed potatoes are the perfect base for a scoop of this easy beef stew recipe.
Add these creamy, buttery savory mashed sweet potatoes to your holiday table, loaded with garlic and fresh herbs and no marshmallows in sight.
These potato cakes pair beautifully with warm Southern buttermilk biscuits straight from the oven.
These potato cakes are a fun side next to air fryer hot dogs at any backyard meal.
Pair these potato cakes with a bright creamy cucumber salad for a comforting plate.
These potato cakes are great next to a scoop of rotisserie chicken salad.
Set out these potato cakes next to a batch of buffalo chicken egg rolls.
For another crowd pleasing potato side, try our crispy Smashed Potatoes with a tangy malt vinegar finish.
These mashed potatoes are perfect under our tender Boneless Short Ribs.
Serve these mashed potatoes alongside our hearty Pork Stew.
Loaded Mashed Potato Cakes
Ingredients
- ⅔ cup instant mashed potatoes
- 1 cup water
- 2 slices bacon cooked and crumbled or ¼ cup bacon bits
- ¼ cup shredded sharp cheddar cheese
- 1 scallion sliced green part only, plus more for serving
- ½ cup panko breadcrumbs
- 2 Tablespoons unsalted butter
- 1 Tablespoon vegetable oil
- Sour cream for serving optional
Instructions
- Place the instant mashed potatoes and water into a microwave-safe bowl, and mix to combine. Microwave for 2 minutes, carefully take out (it will be very hot!).⅔ cup instant mashed potatoes, 1 cup water
- Mix in the bacon, scallions, and cheese.2 slices bacon cooked and crumbled, ¼ cup shredded sharp cheddar cheese, 1 scallion sliced
- Take about 1/4 of a cup of mixture and roll it into balls.
- Flatten out slightly into 7 patties and press into the breadcrumbs, set aside.½ cup panko breadcrumbs
- In a skillet over medium heat, add the butter and oil. Once hot, add in the potato cakes and cook until golden brown on both sides, about 3 minutes per side.2 Tablespoons unsalted butter, 1 Tablespoon vegetable oil
- Serve with optional sour cream and more scallions.Sour cream for serving
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Pile them next to our steak fingers.
I love frid potato cakes