Loaded Mashed Potato Cakes

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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!
Loaded Mashed Potato Cakes with sour cream and green onions on a plate

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!

potato cakes in a frying pan

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!

Loaded Mashed Potato Cakes with sour cream and green onions with a bite out of them

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 with sour cream and green onions and parsley in the background on a wood table
4.86 from 127 votes
Review Recipe

Loaded Mashed Potato Cakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
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!


  • 2 cups cold mashed potatoes
  • 1 cup shredded cheese such as cheddar
  • ½ cup flour
  • 6 strips bacon
  • 1 medium onion chopped (or ¼ cup green onion)
  • 2 cloves garlic chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoon fresh basil chopped
  • 2 tablespoon fresh parsley chopped
  • 2 eggs
  • 4 tablespoon butter or margarine

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  • 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.
  • Pour off all but 2 tbsp of bacon grease from the frying pan and cook the garlic, and white onion if using, over medium heat until translucent. (If using green onion, no need to precook).
  • 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).
  • Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
  • Scoop up about ¼ 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 ½ – ¾″ thick.
  • Fry for about 3 minutes on each side, until they are lightly golden brown.
  • For best results, serve immediately, while hot and crispy.
  • Top with green onions, sour cream or ketchup.

Recipe Notes

*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). 
*Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Nutrition Information

Calories: 253, Carbohydrates: 17g, Protein: 9g, Fat: 17g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 558mg, Potassium: 321mg, Fiber: 2g, Sugar: 1g, Vitamin A: 448IU, Vitamin C: 13mg, Calcium: 94mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Side Dish
Cuisine American

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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Loaded Mashed Potato Cakes with sour cream and in a pan shown with a title
Loaded Mashed Potato Cakes with sour cream and green onions shown with a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Omg DELICIOUS!! When I first read the recipe I didn’t think they were gonna be very good I thought they would be kind of gummy because of the flour, to my surprise they have a wonderful texture. absolutely delicious I cut back on the cheese a little but other than that I stuck to the recipe. I will be printing the recipe and keeping it in my arsenal for all the times I always make way too many mashed potatoes. And I made sure to share it with all the women in my circle!5 stars

  2. Amazing idea! I followed the recipe exactly but definitely needed way more flour for that sticky consistency. After mixing everything, I stuck the bowl in the freezer for 20 minutes to get everything back to *cold* – way easier to handle after that. I formed half into patties and put them in the freezer to hold the shape. Again, easier to work with. The other half I formed into balls, froze, then rolled then in panko and deepfried. Also delicious.

    Thank you for the idea!4 stars

  3. This does not come out as anything resembling a pancake, just a gooey mess of potatoes. And yes, I adjusted the flour for the consistency of my mashed potatoes. I ended up putting it into a baking dish and putting it under the broiler.1 star

    1. That is correct, these are not pancakes and they should not resemble pancakes. The recipe is for potato cakes which is a mashed potato patty.

      Using the measurements in the recipe you should have a mashed potato mixture that is thick enough to form patties as there is no liquid in these besides the eggs. Since there is no additional liquid, I can’t say for sure why yours were gooey. There is a video in the post so hopefully that will help you get the right consistency.

  4. Delish! I had a ton of leftover mashed potatoes and no idea what to do with them. This recipe was simple and easy and my husband thoroughly enjoyed it5 stars

  5. I love any recipe that utilizes leftovers, but with this particular one, I enjoyed it even more than I did the original mash.
    I’ve tried making potato cakes before, but they have a hard time holding together, but these ones were perfect, and that’s in spite of my tendency for a buttery mash. Thank you for sharing5 stars

      1. Hi Jo, we haven’t tried freezing these potato cakes but I think they would hold up okay. They may not stay as crispy when reheated but should still be delicious. Let us know how they turn out!