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.
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❤️ 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
🔪 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.
🥄 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.
📚 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.
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📖 Recipe
Potato Pancakes with Sour Cream and Chives
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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.
Lori says
Those look very yummy. I would love to eat one right now. I was never big on potatoes either. Now I like them.
sweetpeaskitchen.com says
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! 🙂
Delishhh says
These looks soo good!
Suzi says
Love these crispy little bites. I would make up a batch of mashed potatoes just to enjoy these tasty cakes.
bellini says
I always make extra mashed potatoes just for occasions like these!!!!
Lesa @Edesia's Notebook says
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!
Shelby says
It's all in the bread crumb coating Katrina 🙂
honeyb says
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!
LaPhemmePhoodie says
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.