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    Home » Appetizers

    Potato Patties

    Published: Aug 29, 2022 Last updated: Aug 29, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A great way to use up holiday leftover mashed potatoes! These potato pancakes fry up crispy on the outside and are topped with a touch of sour cream and chives.
    Pin image for Potato Patties Recipe

    Potato patties are a delicious and clever way to use leftover mashed potatoes. The fresh herbs and sour cream topping is the perfect accompanyment to these crispy fried potato pancakes.

    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    • You can make the patties bite sized and serve them as appetizers with assorted toppings.
    • The recipe is a great way to use up leftover potatoes, especially around the holidays.
    • They add variety to the plate and make a perfect side dish to your main meal.

    🥘 Ingredients

    Leftover mashed potatoes, these should be at room temperature to make them easy for adding mix ins. See tip if potatoes are cold.

    Italian seasoned bread crumbs

    Garlic powder

    Large egg

    Sour cream

    Fresh chives or green onions

    A brown bowl with mashed potatoes topped with chives.
    Depending on how creamy and loose your mashed potatoes are, you may need to add more or less bread crumbs to adjust.

    🔪 Instructions

    1. Place the mashed potatoes in a large bowl, chop through mashed potatoes to crumble and loosen them up to prepare for mixing other ingredients in. 
    2. Stir in egg, bread crumbs, garlic powder, salt and pepper. 
    3. Once ingredients are well blended, prep a plate by covering it with bread crumbs. Scoop potato mixture using a ¼ cup sized scoop and place on top of crumbs. Roll ball over bread crumbs and coat opposite side, patting cake down some to flatten into a patty. Move to another plate until ready to fry. Repeat until all potato mixture has been scooped and coated.
    4. Heat olive oil in a large nonstick skillet over medium-high heat until hot. Add potato cakes to hot oil and brown on one side, cooking over medium heat for about 2 minutes on each side, or until golden brown. 
    5. Place on serving platter and top with sour cream, chives, and bacon (if using) as garnish. 

    🥄 Equipment

    Large nonstick skillet

    ¼ cup size scoop

    Wooden spoon

    🥫Storage

    Store any leftovers in an airtight container in the fridge up to 3 days.

    Patties can be made ahead of time and frozen until ready to use. Took cook from frozen state, remove patties from freezer and place on a baking tray lined with parchment paper. Bake at 350 degrees for 20 minutes, or until hot.

    📖 Variations

    • Stir ½ cup freshly grated asiago or parmesan cheese into the potato mixture before forming into cakes.
    • Another way you may enjoy these cakes would be to make them just a little larger and top a cake with a soft fried egg and salsa - perfect weekend breakfast or evening dinner! Enjoy!
    • This is also a great recipe to use with leftover mashed sweet potatoes.

    💭 Tips

    • Use a large ice cream scoop (about ¼ cup sized) to portion out the potato cakes.
    • If using bacon as a garnish, save the bacon grease to use for frying the patties.
    • Don't flip patties more than once. They are fragile and can break easily by flipping over and over.
    • If mashed potatoes are still a little wet, add enough breadcrumbs to thicken the mixture up.
    Featured image for Potato Patties.

    📚 Related Recipes

    Cheesy Bacon Home Fries are some good old fashioned comfort food the whole family will love.

    Try these Chickpea and Corn Patties for a tasty twist on corn cakes.

    Vegetarian Patties are a long time favorite of mine. I love them with tomato or mushroom sauce.

    🍽 Serve with...

    Serve as a side to meatloaf or country fried steak and gravy. These also are great for breakfast as a side to fried eggs, sausage, or bacon.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Potato Pancakes with Sour Cream and Chives

    Shelby Law Ruttan
    A great way to use up holiday leftover mashed potatoes! These potato pancakes fry up crispy on the outside and are topped with a touch of sour cream and chives.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 176 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2 cups cold mashed potatoes
    • 1 egg beaten
    • ⅔ cup Italian seasoned bread crumbs , divided
    • ¾ teaspoon garlic powder
    • ½ teaspoon salt , optional
    • ½ teaspoon black pepper , optional

    Optional toppings:

    • 4 tablespoons sour cream , optional
    • 2 tablespoons chopped chives , optional
    • 2 slices crispy cooked bacon , optional

    Instructions
     

    • Place the mashed potatoes in a large bowl, chop through mashed potatoes to crumble and loosen them up to prepare for mixing other ingredients in. 
    • Stir in egg, bread crumbs, garlic powder, salt and pepper. Once ingredients are well blended, prep a plate by covering it with bread crumbs. 
    • Scoop potato mixture using a ¼ cup sized scoop and place on top of crumbs. Roll ball over bread crumbs and coat opposite side, patting cake down some to flatten into a patty. Move to another plate until ready to fry. Repeat until all potato mixture has been scooped and coated.
    • Heat olive oil in a large nonstick skillet over medium-high heat until hot. Add potato cakes to hot oil and brown on one side, cooking over medium heat for about 2 minutes on each side, or until golden brown. 
    • Place on serving platter and top with sour cream, chives, and bacon (if using) as garnish.

    Notes

    A note about your mashed potatoes. When making this recipe, if your mashed potatoes are still kind of wet, then you will need to add more bread crumbs to help thicken the cakes up. I wouldn’t skip the egg because that is a binder, although I’m sure you can get away with it by adding cheese or something else that would help keep the cakes together.
    My mashed potatoes were mashed with some butter and sour cream. I did not use any milk when mashing, so they were on the dryer side the next day when I made these cakes. I used about ¼ cup of the bread crumbs and they held their shape quite well. You will have to go with what you feel will work when it comes to your potatoes and how wet or dry they are.
    About the nutrition facts: Nutrition information does not include any of the optional ingredients.

    Nutrition

    Calories: 176kcalCarbohydrates: 33gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 41mgSodium: 580mgPotassium: 514mgFiber: 3gSugar: 2gVitamin A: 101IUVitamin C: 21mgCalcium: 57mgIron: 2mgNet Carbohydrates: 29g
    Keyword Crispy Potato Pancakes, Potato Pancakes, Potato Pancakes Recipe
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Appetizers

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Lori

      November 30, 2011 at 3:23 am

      Those look very yummy. I would love to eat one right now. I was never big on potatoes either. Now I like them.

      Reply
    2. sweetpeaskitchen.com

      November 29, 2011 at 11:50 pm

      Oh man...looking at these potato bites makes me wish I had leftover mashed potatoes! I think I need to make some just for this recipe! 🙂

      Reply
    3. Delishhh

      November 29, 2011 at 9:47 pm

      These looks soo good!

      Reply
    4. Suzi

      November 29, 2011 at 3:54 pm

      Love these crispy little bites. I would make up a batch of mashed potatoes just to enjoy these tasty cakes.

      Reply
    5. bellini

      November 29, 2011 at 2:03 pm

      I always make extra mashed potatoes just for occasions like these!!!!

      Reply
    6. Lesa @Edesia's Notebook

      November 29, 2011 at 1:52 pm

      Those look so good. I wish I had some leftover mashed potatoes. We didn't host, so we didn't get any leftovers. 🙁 Definitely pinning this, though, to make next time!

      Reply
    7. Shelby

      November 29, 2011 at 1:28 pm

      It's all in the bread crumb coating Katrina 🙂

      Reply
    8. honeyb

      November 29, 2011 at 1:11 pm

      Mmm, those look really good. I've put the mashed potatoes in a piping bag and piped some into those little phyllo cups, topped it with cheese, crumbled bacon and chives. It was so good!
      Love the crisp look you got to those patties!

      Reply
    9. LaPhemmePhoodie

      November 29, 2011 at 11:37 am

      We didn't have any leftovers this year either. Too funny. I love the idea of making another meal the next day. I have always loved mashed potatoes. They don't reheat that well so this is a perfect way to use the leftovers.

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    11 shares