Easy Potato Cakes made with creamy leftover mashed potatoes blended with egg and a little flour to bind them, and encrusted with parmesan and panko bread crumbs for a perfect golden brown, crisp exterior.Biting through each layer you’ll enjoy a superior duo of satisfying textures and rich flavors.Looking for a good mashed potato recipe? This is my go-to russet mashed potato recipe (the secret is the sour cream), and it’s the one I use for these potato cakes as well.

Crispy Creamy Potato Cakes! This recipe is the best way to use up leftover mashed potatoes! It’s inspired by my roasted potatoes with parmesan and they are equally as delicious! Mashed potato leftovers used to be a side dish we would often toss, because as many of you know they don’t reheat well in the microwave.They do however work excellent for making potato cakes.Once you try making these you may likely notice you rarely have wasted leftover mashed potatoes.

In fact you may find you’re making extra mashed potatoes to ensure you have enough to prepare these tempting mashed potato patties the next day.These come together quickly.To make them the mashed potatoes are just mixed with a few simple ingredients, shaped into small disks and pan fried in a little olive oil in a hot skillet.

And they have plenty of flavor thanks to their blend of seasonings, the cheesy parmesan, and the boost in golden brown color from pan frying which adds more depth.Plus if you polish them off with a light d

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