Save I was standing in my kitchen on a rainy Tuesday, staring at a bowl of leftover mashed potatoes and some roast chicken from the night before. I hate wasting food, so I started mixing things together without much of a plan. What came out of that skillet surprised me so much I called my neighbor over to try one while they were still hot.
The first time I made these for my kids, they were skeptical because I told them it was potato cakes. But the moment they bit through that golden crust and tasted the cheesy, savory filling, they were asking if we could have them again the next day. Now its become our go-to whenever we have chicken and potatoes hanging around in the fridge.
Ingredients
- Mashed potatoes: Use day-old mashed potatoes if you have them, they hold together better than freshly made ones because theyve had time to firm up in the fridge.
- Cooked chicken: Rotisserie chicken works beautifully here and saves you so much time, just shred it with your hands or two forks.
- Scallions: They add a mild onion flavor without overpowering the dish, and the green flecks look really pretty throughout the patties.
- Eggs: These bind everything together so the cakes dont fall apart when you flip them.
- Cheddar cheese: Sharp cheddar gives the best flavor, but mild works too if thats what you have.
- Fresh parsley: It brightens up the whole mixture and adds a little freshness that cuts through the richness.
- Flour: Just enough to help the cakes hold their shape without making them dense or heavy.
- Garlic powder, paprika, salt, and black pepper: Simple seasonings that bring out all the flavors without complicating things.
- Vegetable oil: For frying, you want something with a high smoke point so the cakes get crispy without burning.
Instructions
- Mix the filling:
- In a large bowl, combine the mashed potatoes, shredded chicken, scallions, eggs, cheddar, parsley, flour, and all the seasonings. Use your hands or a sturdy spoon to blend everything until it feels cohesive and slightly sticky.
- Shape the patties:
- Divide the mixture into 8 equal portions and gently press each one into a round patty about half an inch thick. If the mixture feels too wet, add a little more flour one tablespoon at a time.
- Heat the oil:
- Pour about 1 to 2 tablespoons of oil into a large non-stick skillet and heat it over medium until it shimmers. You want it hot enough that a small piece of potato sizzles when it touches the pan.
- Fry the cakes:
- Add the patties in batches, making sure not to crowd the pan. Fry each side for 3 to 4 minutes until theyre deeply golden and crispy, then carefully flip them with a spatula.
- Drain and serve:
- Transfer the finished cakes to a plate lined with paper towels to soak up any extra oil. Serve them warm with a sprinkle of parsley or a spoonful of sour cream on top.
Save One evening I packed a few of these into a container and brought them to a potluck, not sure if anyone would even try them. By the end of the night, three people had asked me for the recipe and one friend texted me the next morning saying she made them for breakfast. That was the moment I realized these little cakes had something special going on.
What to Serve Them With
I love pairing these cakes with a simple green salad dressed in lemon vinaigrette, something light to balance the richness. Steamed broccoli or roasted Brussels sprouts work really well too. If youre serving them as an appetizer, set out some sour cream, hot sauce, or even a garlic aioli for dipping.
How to Store and Reheat
You can keep cooked cakes in an airtight container in the fridge for up to three days. To reheat them and bring back that crispy texture, pop them in a 375-degree oven for about 10 minutes or use an air fryer for 5 to 6 minutes. Microwaving works in a pinch, but youll lose the crunch.
Ways to Mix It Up
Ive swapped the chicken for leftover turkey during the holidays, and Ive stirred in a spoonful of Dijon mustard when I wanted a little tangy kick. Sometimes I add chopped chives or a pinch of cayenne if Im in the mood for heat.
- Try mixing in crumbled bacon for a smoky, salty twist.
- Use pepper jack cheese instead of cheddar if you like things spicy.
- Add a handful of corn kernels for a subtle sweetness and extra texture.
Save These cakes have become one of those recipes I make without thinking, the kind that feels like a warm hug on a plate. I hope they bring as much comfort to your table as they have to mine.
Kitchen Tips & Answers
- → How do I prevent the cakes from falling apart while frying?
Ensure the mixture is well combined and chilled slightly before shaping. Using enough flour and eggs helps bind the ingredients firmly.
- → Can I substitute the chicken with another protein?
Yes, cooked turkey or even shredded roasted vegetables can be used for variation in flavor and texture.
- → What oil is best for frying these patties?
Vegetable oil or any neutral oil with a high smoke point works best to achieve a crispy exterior without burning.
- → How can I add extra flavor to these cakes?
Incorporate Dijon mustard, fresh chives, or a pinch of cayenne pepper for a spicy kick to enhance depth.
- → Are these cakes suitable for gluten-free diets?
Using certified gluten-free flour ensures the cakes remain gluten-free. Always check ingredient labels carefully.