Ingredients
- Mashed Potatoes: 3 cups (cold leftovers work best as they hold their shape better).
- Cheese: 1 cup shredded Cheddar cheese (for those orange flecks seen in the photo).
- Egg: 1 large egg, lightly beaten (acts as the binder).
- Flour: 1/4 to 1/2 cup all-purpose flour (plus extra for dredging).
- Greenery: 2 tbsp fresh chives or parsley, finely chopped.
- Flavor Boosters: 1/2 tsp garlic powder, salt, and black pepper to taste.
- Optional: 1/4 cup cooked, crumbled bacon.
- For Frying: 2–3 tbsp vegetable oil or butter.
Instructions
- Mix: In a large bowl, combine the cold mashed potatoes, shredded cheese, beaten egg, chives, garlic powder, salt, pepper, and flour. Mix until everything is well incorporated. If the mixture is too sticky to handle, add a tablespoon more flour.
- Shape: Scoop about 1/4 cup of the mixture at a time and roll it into a ball, then gently flatten it into a patty about 1/2 inch thick.
- Dredge: Lightly coat each patty in a small amount of extra flour. This is the secret to getting that thin, crispy crust seen in the image.
- Fry: Heat oil or butter in a large non-stick skillet over medium heat. Place the patties in the skillet (don’t overcrowd them) and cook for 3–4 minutes per side.
- Finish: Flip carefully once they are deep golden brown and crispy.
- Serve: Remove from the pan and place on a paper towel to drain. Garnish with a little extra fresh parsley or chives.
Serving Suggestion: These are incredible when dipped in a dollop of sour cream or a side of ranch dressing!
