Crispy Parmesan Potato Cakes Recipe

Have leftover cooked potatoes? Try this easy, tasty leftover mashed potato recipe! These crispy Parmesan potato cakes are delicious for breakfast, lunch or dinner and a great way to use up leftover mashed potatoes. Your family will love them.

This is the perfect leftover mashed potato dish! While you can certainly make fresh mashed potatoes for this potato cake recipe, using leftovers is a simple way to make them and, er, use up leftovers! This is a favorite way to use up leftover mashed potatoes.

Crispy Parmesan Potato Cakes Recipe

This tasty dish is made with potatoes, Parmesan cheese, and egg for a flavorful combination that can be served as an appetizer, breakfast, dinner, or easy side dish. This simple yet flavorful dish is sure to become a favorite in your home. Made with just a few ingredients, these delicious mashed potato cakes are crispy on the outside and creamy on the inside.

This crispy Parmesan potato cake recipe is a great way to enjoy potatoes in a new and different way.

This fried potato cakes recipe is packed with flavor and texture. With just a few simple steps, you can have this easy recipe on your table in no time!

Tips and variations for making these crispy Parmesan potato cakes:

● These are great leftover mashed potato cakes. It does not matter what type of potato you use, white potatoes, red potatoes, or Yukon gold potatoes; this recipe will work. I will admit the red potatoes might be a little bit on the visually interesting side, however.

● I have never tried leftover mashed sweet potatoes to make these cakes. If you do try it, please let me know how it worked out for you.

● I have never substituted vegetable oil for the olive oil. Let me know how it turns out if you do.

● Be sure your butter and oil mixture is hot before you add the potato cakes or the potato cakes will absorb too much oil. That said, you don’t want the oil to be blazing hot, or the potato cake will burn almost immediately. Add additional butter or oil as needed, making sure to let it get hot again before adding more cakes.

● Cook one Parmesan potato cake by itself first, so you can adjust the heat, flour, and seasonings before possibly ruining a whole batch.

● When you coat the Parmesan potato cake with the bread crumbs, you do not want to dredge the whole thing. You just want a very light coating on the top and bottom, which helps it nice and crispy. You could substitute flour for this, but we like the extra crispiness of the bread crumbs!

● You can add other ingredients to these if you would like: crumbled bacon, a different kind of cheese, herbs, or finely diced peppers, and onions would be wonderful additions.

● It will take several batches to cook all of these, so store the cooked potato cakes in the oven on warm. Lay a wire rack over a baking sheet to keep them up off the bottom, which helps the bottom stay crispy.

● Some toppings for these Parmasean potato cakes: sour cream, ranch dressing, sour cream, bacon bits, fresh herbs, cheddar cheese, or black pepper.

● These are best when eaten right away but will keep in an airtight container, in a single layer (do not stack) in the refrigerator for 2-3 days. To reheat, place them in the oven at 350° until heated through. If reheating in the microwave, the crispy Parmesan potato cakes will be soggy.

● This great recipe is made with simple ingredients commonly found in your local grocery store.

If you would like more delicious recipes try one of these leftover recipes:

● Turkey Shepherd’s Pie Recipe
● Chunky Parmesan Smashed Potatoes Recipe
● Ham Salad Recipe

Crispy Parmesan Potato Cakes Recipe Ingredients:

● 2 cups cold Mashed Potatoes
● ¼ cup Parmesan Cheese
● 1 Extra Large Egg
● 1 Green Onion, sliced
● 3 Tablespoons All-purpose Flour
● ½ cup Italian Bread Crumbs
● 2 TBSP Butter (plus more as needed)
● 2 TBSP Olive Oil (plus more as needed)

Crispy Parmesan Potato Cakes Mise en Place:

● Measuring Cup
● Measuring Spoons
● Spoon or Fork
● Large Mixing Bowl
● Large Skillet
● Medium-Sized Ice Cream Scoop
● Spatula
● Paper Towels

Crispy Parmesan Potato Cakes Recipe Directions:

1. Add the mashed potatoes, Parmesan cheese, egg, and green onions to a large bowl. Stir to combine.

2. Add a tablespoon of flour and completely work it in. The mashed potato mixture should not be too wet and should easily form a cake without sticking to your fingers. If the potato mixture sticks to your hands, add more flour, a tablespoon at a time. Be sure to work in the flour between each addition thoroughly to achieve the right consistency.

3. To form the potato cakes into potato patties, use a medium-sized ice cream scoop to scoop the mixture into your hands. Form the cake approximately ½” thick and 2″ around. Lightly coat the top and bottom with the bread crumbs.
4. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a wide skillet over medium-high heat.
5. When the oil and butter mixture is hot, carefully place the potato cakes in the pan, leaving about 2 inches in between each one. Do not crowd the pan. Gently press down on each Parmesan Potato Cake to flatten them out a little.
6. After 3 to 4 minutes, check to see if the bottom of the Parmesan Potato Cakes are golden brown. If they are, go ahead and flip them over and cook for another 2 to 3 minutes or until browned. If the heat appears to be too high, turn it down to medium.
7. Repeat until all the cakes are done, adding more butter and oil as needed.

8. Serve hot.
9. If desired, serve with a dollop of sour cream and more green onions sprinkled on top!

Yield: 18

Crispy Parmesan Potato Cakes Recipe

Print

Crispy Parmesan Potato Cakes Recipe. Have leftover cooked potatoes? Try this easy, tasty leftover mashed potato recipe! These crispy Parmesan potato cakes are delicious for breakfast, lunch or dinner and a great way to use up leftover mashed potatoes. Your family will love them.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• 2 cups cold Mashed Potatoes
• ¼ cup Parmesan Cheese
• 1 Extra Large Egg
• 1 Green Onion, sliced
• 3 Tablespoons All-purpose Flour
• ½ cup Italian Bread Crumbs
• 2 TBSP Butter (plus more as needed)
• 2 TBSP Olive Oil (plus more as needed)

Instructions

1. Add the mashed potatoes, Parmesan cheese, egg, and green onions to a large bowl. Stir to combine.
2. Add a tablespoon of flour and completely work it in. The mashed potato mixture should not be too wet and should easily form a cake without sticking to your fingers. If the potato mixture sticks to your hands, add more flour, a tablespoon at a time. Be sure to work in the flour between each addition thoroughly to achieve the right consistency.
3. To form the potato cakes into potato patties, use a medium-sized ice cream scoop to scoop the mixture into your hands. Form the cake approximately ½” thick and 2″ around. Lightly coat the top and bottom with the bread crumbs.
4. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a wide skillet over medium-high heat.
5. When the oil and butter mixture is hot, carefully place the potato cakes in the pan, leaving about 2 inches in between each one. Do not crowd the pan. Gently press down on each Parmesan potato cake to flatten them out a little.
6. After 3 to 4 minutes, check to see if the bottom of the Parmesan Potato Cakes are golden brown. If they are, go ahead and flip them over and cook for another 2 to 3 minutes or until browned. If the heat appears to be too high, turn it down to medium.
7. Repeat until all the cakes are done, adding more butter and oil as needed.
8. Serve hot.
9. If desired, serve with a dollop of sour cream and more green onions sprinkled on top!

Notes

How many Parmesan potato cakes your recipe yeilds will depend on how large you make each cake.

Recommended Products

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  Lodge L14SK3 15-Inch Pre-Seasoned Cast-Iron Skillet (Black)

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 80Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 163mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 2g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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