Loaded Mashed Potato Cakes

These Leftover Mashed Potato Cakes make an amazing side dish or light dinner or lunch!  These are the perfect way to enjoy leftover potatoes and the flavor combinations are endless!

How to Make Loaded Mashed Potato Cakes

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If you’re anything like me, I always seem to make extra mashed potatoes ‘just in case’.  I’m not sure why because I’ve never run out but somehow I always end up with leftovers.

Of course they’re good to just reheat or to use in Loaded Mashed Potato Egg Rolls but my absolute favorite way to enjoy them is this recipe. Mashed potato pancakes make leftover mashed potatoes (with a few easy additions), into a new family favorite!

You can just add a little cheese and seasonings to make a side but if you want to turn this into a light meal or hearty lunch, add in some leftover chicken or turkey (or even stuffing)!

Mashed potatoes are easy to make (and even easier to make in the crock pot) so I often will boil up some potatoes just so we have enough mashed potatoes to make these mashed potato cakes!

You can really get creative with the seasonings and add ins in this easy recipe!  Pretty much anything in your fridge is game… add some spices & herbs, a little bit of meat/protein and whatever veggies you have on hand!

A few of our favorite combos include:

  • ham, cheddar, red bell pepper, squeeze of dijon
  • leftover taco meat, corn, cheese
  • pepperoni, oregano, green pepper, mozzarella
  • leftover chicken/turkey, poultry seasoning, leftover stuffing
  • sundried tomatoes, oregano & basil, fresh mozzarella
  • anything in your fridge :)

They can be topped with sour cream, extra bacon bits, sautéed veggies, ketchup, sausage and eggs, basically anything you might have handy!


Loaded Mashed Potato Cakes

These Leftover Mashed Potato Cakes make an amazing side dish or light dinner or lunch!  These are the perfect way to enjoy leftover potatoes and the flavor combinations are endless!

Did you make this recipe?


  • 2 cups cold mashed potatoes
  • 1 cup shredded cheese (such as cheddar)
  • 1/2 cup flour
  • 6 strips bacon
  • 1 medium onion , chopped (or 1/4 cup green onion)
  • 2 cloves garlic , chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp fresh basil , chopped
  • 2 tbsp fresh parsley , chopped
  • 2 eggs
  • 4 tbsp butter or margarine


  1. Fry the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl.
  2. If using white onion, pour off all but 2 tbsp of bacon grease from the frying pan and cook the garlic and over medium heat until translucent. (If using green onion, no need to precook).
  3. Add to the bacon bits along with remaining ingredients (except butter/margarine) and blend well with a spoon or your hands (it’ll be sticky).
  4. Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
  5. Scoop up about 1/4 of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it’s about 1/2 – 3/4″ thick.
  6. Fry for about 3 minutes on each side, until they are lightly golden brown.
  7. For best results, serve immediately, while hot and crispy.
  8. Top with green onions, sour cream or ketchup.


Depending on the consistency of your potatoes, you may need a little bit less flour (or a little bit more).  You want the cakes to stick together (and not be too sticky).

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This Loaded Mashed Potato Cakes recipe is such a great way to take boring leftover potatoes and create a unique and delicious side dish that you will be sure to love!

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These Loaded Mashed Potato Cakes make an amazing side dish or light dinner or lunch!  These are the perfect way to enjoy leftover potatoes and the flavor combinations are endless!
These Loaded Mashed Potato Cakes make an amazing side dish or light dinner or lunch!  These are the perfect way to enjoy leftover potatoes and the flavor combinations are endless!

Holly Nilsson

80 comments on “Loaded Mashed Potato Cakes”

  1. Thank so much will definitely be trying this soon. :)

  2. I grew up eating tater cakes. They’re delicious!

  3. WOW…Potato heaven here. I saw this post on Melt in your Mouth Mondays Blog Hop and had to see it to save it! Thanks :o)

  4. This is a fantastic idea. Love the play on a loaded baked potato. Pinning these to try. Saw them on melt in your month monday.

  5. I love this idea and can be so savory and a different texture on the plate. YUM

  6. YUM! I pnned this so I can remember to make them when we have an overload of potatoes from the garden in the fall/winter :-)

  7. Good morning! I found your post at Lil’ Luna’s link party! This is such a great recipe idea and it’s definitely a must-try! I would like to invite you to my party to link up this recipe for others to see! http://home-styled.blogspot.com/2013/04/link-party-show-your-style-sunday-5.html

  8. I’m drooling over here, looks soooo yummy. Thanks for the recipe!

  9. These look absolutely incredible! Just pinned!

  10. Love potatoes, these are a great idea! Pinning :)

    Not Your Average Super Moms!

  11. Can these be baked instead?

    • I haven’t tried it but I bet they could! I would suggest brushing with a little bit of butter before putting them in the oven! Let us know how it works out for you!

    • Betty
      I have been looking for a recipe like this for years. My mother used to bake these often and we loved them! She took the basic recipe (just potatoes, flour, eggs S&P I think) mixed it well and shaped it into a large disk on a cookie sheet. She didn’t brush the top with anything, that I remember anyway, and baked it at 350* until it was baked. I just tried one recently and it baked for about an hour, but I guess it depends upon the size, too. They were so crispy and full of mashed potato flavor and a great way to use up the left over mashed potatoes (OK we never had any left over mashed potatoes, there were too many of us!)

  12. These are also delicious with applesauce on top, jalapeño jelly, peach or apricot preserves, just adds that net little taste

  13. I just tried these and they were really good. They were also pretty simple to throw together. Thanks for sharing this recipe.

  14. Question for you – can you make these potato cakes using instant potatoes? They look so darn yummy!

    • I am sure you could! I have never tried but the consistency is the same so I would think it would work! If you do try it, please let us know how they turn out! :)

  15. do they freeze well? I’m sure it is delicious, and I’d love to make some extra to throw in the freezer for right after my little guy gets here in Oct, since I won’t be cooking so much then… I would probably reheat in the oven, I think.

  16. This is not a new idea. These were fairly standard fare when I was growing up. They were called potato latkes. The version I grew up on contained no meat of any kind. They contained potato, the seasonings of your choice and enough fat to fry them. Theey were delicious!1

  17. My mom made these for years, she only added the two eggs to whatever potatoes she had left. Then she would not even measure the flour, she just added until it stuck together. She didn’t add any more salt and pepper because they were already in the potatoes. Then she would cook them like pan cakes. The kids ate them better that way and just after World War II there wasn’t a lot of extra things to add.

    • Brenda – during WW II, we could not get many things in the grocery stores. My dad was a store manager, but we had to have stamps to get what we were allowed. No sugar, margarine came as a white greasy substance in a cellophane bag with a yellow capsule to burst and mix. I made potato cakes for my daughters growing up with left over mashed potatoes, chopped onion, flour and fry them in hot oil.

  18. Wow these look awesome, will be giving this recipe a try soon!

  19. I made these tonight using instant mashed potatoes. The outside was crispy and the inside was smooth mashed potato texture… These are nothing like Potato Latkes…These taste like mashed potatoes had a baby with a baked potato and then eloped with a tater tot. The only latke recipe i use is very authentic and prepared entirely different. No mashing of anything!

  20. * which i was going for since im used to latkes and wanted something entirely different. Delish recipe!

  21. Love them with apple sauce

  22. 50 years ago, as starving students and new graduates we used to “Dine” off a version of these. Mashed Potato, Flour, Raw Egg, and ITALIAN HERB SEASONING. Formed into thin, maybe 1-3 rd ” thick patties then fried till golden brown. Meanwhile also fry; sunny side-up or easy-over, one egg for every two patties. Sandwich an egg between the patties and enjoy. Liz

  23. I will have to try this!!! Sooo delicious!

  24. I grew up on these made in a simply fashion: left-over mashed potatoes, egg, & enough flour to thicken. They were fried in bacon grease (kept in a tin container on the back of the stove) so therefore didn’t need to actually add the bacon bits.

  25. Love this recipe! My fave restaurant serves Parmesan potato cakes with dill sauce. So yummy to use those ingredients with it.

    I confess that I cheat. I use bob Evans prepared mashed potatoes. Just add some extra flour since they’re a bit thin otherwise.

  26. We always made cakes with leftover mashed potatoes! You can freeze for soup thickening and my grandmother made the best mashed potato doughnuts and pioneer candy.

  27. I love finding and trying new recipes.

  28. These are great – a fantastic way to use left over mashed potato – and all winners with the flavors! My family will love these!

  29. I went and made up the batter and am going to refrigerate to make tomorrow or the next day so I can take them into work. Hoping this works but I think the flavors will simply just blend as sitting…..I’ll let you know how it all works out….

  30. Yummy. We have left over mash filled with vegetables including cabbage I think this might be a good use for them

  31. Would this recipe work with mashed sweet potatoes? I’ve got leftover smoked turkey to use up and was thinking this might be modified for southwestern flavors.

    • I haven’t tried it but I can’t see why it wouldn’t work. You may need to cook them on a slightly lower temperature for a little bit longer to have them caramelize without burning.

  32. “I had forgotten about ‘Potato Pancakes’.”
    “Thanks for the ‘memory nudge’.”

  33. Took the bacon out so they can be kosher

  34. Can you freeze these potato patties before your fry them or even after for later use …

    • I haven’t tried freezing these so I can’t say for sure. While it would likely work, the texture of potatoes can sometimes change once frozen.

  35. I’d forgotten my mom made these when I was growing up. They were delicious. I’m going to give them a try.

  36. I want to save on pin wouldn’t let me

  37. mmmmm I will try this for sure looks yummy

  38. Next time when I have leftover mashed potatoes, I’m going to surprise my family with this recipe!

  39. These would be gluten free without the flour!

  40. Can’t find the recipe for loaded mashed potatoes! Where is it?

  41. I would make mashed potatoes JUST to make these!

  42. Made these …..oh so good.


    • My Mom always made her Fish Cakes that way with a little chopped onion in them and of course the the cooked fish. I personally like to cook the salt Cod to make fish cakes.

  43. Can I make and freeze mashed potato cakes for later luv luv luv your recipes I go to your website a lot thanks for helping us put delicious meals on our table

  44. Will definite be trying this

  45. I would love to make this recipe, but because it calls for eggs I’ve hesitated. I can’t have eggs. Period. Is there something I can substitute for them?

    • I have only made it as written, but you could try just omitting the eggs. Let me know how it turns out if you try it.

  46. These were stunning. Thank you

  47. I made these tonight and they were a big hit! I don’t normally make potato cakes so I researched online a lot of the recipes. Your recipe was the one that really caught my eye because it seemed to pop with flavor. I was right! The only change I made was to substitute the basil for chives. Otherwise I followed the recipe exactly. Hubby said “now we have a really good recipe for using left over mashed potatoes!” Thank you for a wonderful recipe. I did notice that the closer to 3/4 inch they were the tastier they seemed to be. I had a large shallot in my fridge that needed to be used so I used that along with some green onions. Yummy!!

    • I am so glad your family enjoyed this recipe Gwyn! It is really a delicious way to use the leftover mashed potatoes!

  48. LOVE,LOVE,LOVE these. I did research on potato cakes and most all of them were about the same until I came across yours! I’ve made potatoe cakes before but I wanted something with more flavor. I made these tonight, The only substition was using a left over shallot and replacing basil with fresh chives, and also using green onion to boot! I love that you included to add all kinds of extras one might have in their fridge. These were a HUGE hit which means they will become apart of our regular left-over mashed potatoes recipe! Thank you so much. I do want to note that the prep time and cook time actually take more time than stated, it was more involved than the recipe stated – probaby double the time, otherwise it was DELICIOUS!!

  49. They came out great I use turkey bacon instead of regular bacon and I saute the onions and the veggies and put them inside and I use less flour one third cup

  50. Going to make them tonight yum yum

  51. Love potatoes in any form

  52. Can these lovely potatoe patties be made with packaged mashed potatoes?

  53. Am I the only one that thinks these should be fried in the bacon grease?

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