My Crispy Mashed Potato Cakes

barbara lentz


My mom use to make these all the time with left over mashed potatoes. She would put onions and break up bread crumbs without the crust from a loaf of bread and fry them up in butter. I liked them better than regular mashed potatoes. I made some changes by adding cheese and bacon yum.


☆☆☆☆☆ 0 votes

1 Hr
10 Min
Pan Fry


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  • 4 c
    left over mashed potatoes
  • 1 large
    onion chopped
  • 1 c
    panko bread crumbs
  • 2 large
  • 1 c
    shredded cheddar cheese
  • 4 oz
    prosciutto cooked and chopped
  • 1 tsp
    black pepper
  • 1/2 pkg
    lipton savory herb and garlic soup mix
  • 4 oz

How to Make My Crispy Mashed Potato Cakes


  1. Mixed all ingredients except butter together. Shape into patties. Place in refrigerator and chill at least an hour.
  2. Melt butter in skillet. Cast iron works great. Fry in batches don't over crowd the pan. Be sure to get each side brown and crispy.

Printable Recipe Card

About My Crispy Mashed Potato Cakes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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