Leftovers? MAKE THESE Cheesy Potato Cakes with Leftover Mashed Potatoes - Easy Griddle Side Dish!

Ingredients

• 3 cups Mashed Potatoes (leftover, prepared with butter, cream, and cream cheese)
• 2 tablespoons Unsalted Butter (softened, for enriching the potatoes)
• 2 tablespoons Heavy Cream (adds richness)
• 2 tablespoons Cream Cheese (softened, mixed into the potatoes)
• 0.5 teaspoon Garlic (minced)
• 2 large Eggs (room temperature)
• 0.25 cup All-Purpose Flour (for binding the cakes)
• 2 Green Onions (tips removed, chopped)
• 1 cup Sharp Cheddar Jack Cheese (grated)
• 0.5 cup Panko Breadcrumbs (for dredging)
• 0.5 cup Italian Breadcrumbs (for dredging)
• 2 tablespoons Bacon Grease (for frying; can substitute oil or tallow)
• 4 slices Bacon (optional, cooked crisp for topping)
• 2 tablespoons Sour Cream (for sauce)
• 2 tablespoons Mayonnaise (for sauce)
• 1 teaspoon Jalapeño Pickle Juice (for sauce)
• 1 small Jalapeño (minced, for sauce)
• 1 tablespoon Butter (melted, for sauce)
• 1 tablespoon Buttermilk (for sauce)

Instructions

1. Combine Potato Base

   In a mixing bowl, combine the leftover mashed potatoes, softened butter, heavy cream, cream cheese, minced garlic, chopped green onions, and grated cheddar‑jack cheese. Mix until smooth and fully incorporated.

   Time: PT15M

2. Add Binders

   Stir in the two eggs and the 1/4 cup flour until just combined. The mixture should be thick enough to hold its shape; add a little more flour if it feels too loose.

   Time: PT5M

3. Shape the Cakes (Method 1 – Direct)

   Scoop about 2‑3 tablespoons of the mixture and form into patties about 1/2‑inch thick. Set aside on a plate.

   Time: PT5M

4. Optional Freeze for Handling

   Place the raw patties on a freezer tray in a single layer and freeze for 30 minutes. This firms them up for easier handling during frying.

   Time: PT30M

5. Heat the Griddle

   Pre‑heat the griddle or large skillet over medium‑high heat. Add the bacon grease and let it melt, spreading it evenly.

   Time: PT5M

   Temperature: 350°F

6. Cook Direct Cakes (Method 1)

   Place the frozen or chilled patties onto the hot griddle. Cook 4 minutes on the first side until a golden crust forms, then flip and cook another 4 minutes until the interior is hot and the cheese is melted.

   Time: PT8M

   Temperature: 350°F

7. Prepare Egg‑Mold Cakes (Method 2)

   Lightly oil the egg molds, spoon the potato mixture into each mold, and smooth the tops. Freeze for 15 minutes, then dip the bottom of each cake in beaten egg, roll in a thin layer of panko, and fry on the griddle for 3‑4 minutes per side.

   Time: PT10M

   Temperature: 350°F

8. Fully Dredge Cakes (Method 3)

   Set up a dredging station: flour, beaten egg, and a mix of equal parts panko and Italian breadcrumbs. Roll each patty first in flour, then egg, then the breadcrumb mixture. Fry on the hot griddle for 3‑4 minutes per side until deep golden and crispy.

   Time: PT10M

   Temperature: 350°F

9. Make Optional Jalapeño‑Pickle Sauce

   In a small bowl, whisk together sour cream, mayonnaise, jalapeño pickle juice, minced jalapeño, melted butter, and buttermilk. Season with salt and pepper to taste.

   Time: PT2M

10. Finish and Serve

    Arrange the cooked potato cakes on a serving platter, top with crisp bacon strips if using, and drizzle or dip with the jalapeño‑pickle sauce. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g