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Mashed Parmesan Potato Cakes

Raven Higheagle


Mashed Parmesan Potato Cakes have a crispy outside and fluffy, creamy inside.
Enjoy them plain or load similiar to loaded potato skins
with cheddar, bacon, green onions and ranch dressing.
I like the taste of these Parmesan Potato Cakes plain. My husband, on the other hand, always like more. He likes more seasonings, more toppings, more sauce, more bacon. I agree with the bacon part. When I’m making some that I think is just fabulous. then I have to think what would Big Daddy add to this?
Topping them like the popular potato skins makes perfect sense!


☆☆☆☆☆ 0 votes

Makes 6 to 8 Cakes
15 Min
15 Min
Pan Fry


  • 2 c
    mashed potatoes
  • 1 large
    egg, beaten
  • 1 Tbsp
    green onion, minced
  • 1/4 c
    shredded pepper jack cheese
  • 1/4 tsp
  • 1/4 tsp
  • 1/8 tsp
    garlic powder
  • 3/4 c
    panko bread crumbs
  • 1/3 c
    crumbled bacon
  • 1/2 c
    shredded cheddar cheese
  • 2 Tbsp
    canol oil for cooking
  • ·
    green onion slivers for garnish
  • ·
    sour cream for serving
  • ·
    ranch dressing for serving
  • ·
    remoulade sauce for serving

How to Make Mashed Parmesan Potato Cakes


  1. Mix mashed potatoes, egg, onion, cheese, salt, pepper and garlic powder together.
  2. Using an ice cream for uniform sizes scoop out mixture and flatten with hand to form a disc.
  3. Dredge in panko bread crumbs.
  4. Heat a skillet or sauté pan to med high, once hot add oil.
  5. When oil begins to ripple add potato cakes.
  6. Cook 2 to 3 minutes or until golden brown before turning to other side.
  7. Cook another 2 to 3 minutes until second side is browned.
  8. Carefully remove to platter.

Printable Recipe Card

About Mashed Parmesan Potato Cakes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids, Healthy

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