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!


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Makes 6 to 8 Cakes
15 Min
15 Min
Pan Fry


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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


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