Cooking and Serving: 50 minutes | 8 patties
Ingredients
How to make fried mashed potatoes (with step * Expert tips | Ingredient substitutions | Storage suggestions
Description
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 8 patties
Ingredients
How to make fried mashed potatoes (with step * Expert tips
Ingredient substitutions
Storage suggestions
Mashed potatoes – Form the main structure of the pancakes so they must be
Flour – Absorbs some of the moisture in the potatoes to avoid limp pancakes.
Cheese – Adds flavor, some texture and acts as a binder as it melts, helping
Mustard powder – Adds a tanginess and helps balance the richness. If you
Garlic/salt – You can use a combination of garlic powder and salt, or garlic
Pancetta or bacon – Both types of cured pork add savory taste and, after
Onion – Adds savory flavor and aroma and complexity; sautéing in the onion
Scallions – Add some color, and a gentle fresh onion flavor. They aren’t
Oil – A neutral oil with a high smoke point is all you need for frying. I
Instructions
PICKING THE RIGHT MASHED POTATOES
Homemade mashed potatoes that are thick and relatively stiff will work best.
here. You want them to have enough texture that you can crumble them with your.
hands into chunks when the mashed potatoes are cool.
Frozen mashed potatoes can sometimes work, and tend to have good flavor, but so.
much depends on the brand. I used to be able to use Trader Joe’s frozen mashed.
potatoes here, but I tried them recently and they were just too soft.
Refrigerated mashed potatoes tend to have the right texture, but not the best.
flavor. If you feel the package at the grocery store, and it holds the shape of.
the container and doesn’t give when you press it, it’s probably the right.
texture. If the flavor isn’t perfect, we’re adding enough other flavors that it.
shouldn’t matter that much.
COOK THE MEAT AND CHOPPED ONIONS
Don’t skip sautéing the pork and chopped onions separately. Otherwise, the pork.
will render its fat during shallow frying leading to an oily result, the onion.
flavor will be too sharp, and the onions will retain too much textured bite.
Skip cooking the scallions or they’ll lose their color and flavor.
CREATE A DRY OUTER LAYER
For a crispy texture on the outside, pat each of the raw patties dry with paper.
towels before frying. You can even dust the outside of each of the shaped raw.
patties very lightly with extra flour. This prevents oil from being absorbed.
into the patties during cooking.
MAKE SURE THE OIL IS FRYING OIL
The ideal temperature for your frying oil is 360°F, but anything close will.
work. If the oil is too cold, the patties will absorb the oil rather than having.
it create a crispy, brown shell on the outside. If it’s too hot, the outside.
will burn rather than just brown and create a seal, allowing the patties to fry.
long enough for the inside to steam-cook all the way through.
DAIRY FREE
Be sure to use dairy-free mashed potatoes, made with either nondairy butter and.
sour cream, or without either. You can replace the shredded cheese with.
dairy-free cheddar style shreds from Daiya or Violife brands. If you’re using.
pre-shredded cheese, you may need less flour since the cheese will have an.
anti-caking agent like added starch. You can use dairy-free sour cream for.
EGG FREE
Try replacing the egg with a “chia egg” (1 tablespoon ground white chia seeds +.
1 to 2 tablespoons lukewarm water, mixed and allowed to gel).
VEGETARIAN (WITHOUT BACON).
If you leave out the pork, the dish is vegetarian. Since the pork does add a.
tremendous amount of flavor, plus some fat, I recommend replacing it with cooked.
chopped portabella or bamuch of their liquid evaporates. You may still need to add some extra flour,.
though, to absorb their extra moisture. The bacon fat that is used to sauté the.
minced onions can be replaced with unsalted butter or olive oil.
Metal spatula placing fried mashed potatoes on wire rack on top of lined baking.
spatula placing fried mashed potatoes on wire rack on top of lined baking sheet.
FRIED MASHED POTATOES RECIPE
Prep Time: 15 minutes mins.
Cook Time: 35 minutes mins.
round cakes of fried mashed potatoes frying in black cast iron skillet.
cakes of fried mashed potatoes frying in black cast iron skillet.
Make fried mashed potatoes from leftover mash, flour, cheese, an egg, and added.
savory flavors; shape patties and fry until golden!
INGREDIENTS
¾ cup chopped bacon or cubed pancetta, if using bacon, from about 3 slices.
1 small onion, peeled and finely chopped.
1 ¼ cups (250 g) cooled mashed potatoes, at room temperature.
1 cup (4 ounces) shredded sharp cheddar cheese.
INGREDIENTS
¾ cup chopped bacon or cubed pancetta, if using bacon, from about 3 slices.
1 small onion, peeled and finely chopped.
1 ¼ cups (250 g) cooled mashed potatoes, at room temperature.
1 cup (4 ounces) shredded sharp cheddar cheese.
Notes
* 1 teaspoon mustard powder
* 1 tablespoon chopped scallions
* 1 teaspoon garlic salt, or 1/2 teaspoon garlic powder + 1/2 teaspoon salt
* 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
* 4 tablespoons (56 g) vegetable oil, for frying
* In a large, heavy-bottom skillet over medium-high heat, place the bacon or
chopped pancetta. Cook until browned and crispy, stirring occasionally (about
* Remove the cooked meat from the skillet, draining as much of the fat
drippings as possible, and place on a paper towel-lined plate to finish
* Discard or reserve all but about 1 tablespoon of the rendered fat, and reduce
the heat to medium. Add the chopped onion and cook, stirring frequently,
until translucent and soft (about 6 minutes more). Remove the cooked onions
and set them aside to cool.
* In a large mixing bowl, place the leftover mashed potatoes and break them up
into large crumbles on the bottom of the bowl.
* Add the shredded cheese and flour blend, and mix to combine. Press down with
the back of the mixing spoon so the potatoes absorb all the flour.
* Add the cooked onions and bacon, mustard powder, scallions, and garlic salt
(or garlic powder and salt), and mix to combine.
* Add the beaten egg and mix until moistened and fairly uniform in texture.
* Using a medium ice cream scoop or two large spoons, divide the mixture into 8
equal portions, about 3 tablespoons each.
* Roll each portion into a ball between your palms, and then pat back and forth
until you’ve created a patty shape about 1/4-inch thick. Press both sides of
each shaped patty lightly on paper towels to absorb some of the surface
* Line a baking sheet with paper towels, place a wire rack on top, and set the
* Returning to the original skillet, add about 2 tablespoons of the vegetable
oil and place over medium-high heat until the oil shimmers. Place as many of
the shaped patties as will fit without any crowding in the hot oil.
* Fry for about 2 minutes or until golden brown on the underside. Flip the
patties gently, and let finish frying until golden brown all over (another 2
* Transfer the cooked patties from the pan to the prepared wire rack and baking
sheet combo. Allow the cakes to drain briefly. Repeat with the remaining
patties, adding the rest of the vegetable oil as necessary.
* Serve immediately with toppings such as sour cream, hot sauce, chopped
scallions and chives.
For the flour – Nearly any flour will work here, as long as it’s not grainy,
which will add unwanted texture. Conventional all purpose flour or wheat flour
will work just fine, as will almost any finely ground gluten free flour blend.
My favorite is Nicole’s Best multi-purpose gluten free flour, without added
xanthan gum, for a crisp-tender result.
Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 546mg | Potassium: 192mg | Fiber:
1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
These crispy, cheesy mashed potato cakes are the best way to give new life to
leftover mashed potatoes. Don’t let those spuds go to waste! #glutenfree #gf
#leftovers #Thanksgiving
crispy, cheesy mashed potato cakes are the best way to give new life to leftover
mashed potatoes. Don’t let those spuds go to waste! #glutenfree #gf #leftovers
You can store the raw, unshaped and uncooked mixture in a tightly sealed
container for at least 3 days. If any liquid has leaked out, blot it dry before
shaping and frying the patties.
Once fried, they will have the best taste and texture immediately after frying.
Cover any leftovers to prevent them from drying out and store them at room
temperature for 1 to 2 days.
For longer storage, wrap each cooled patty individually in freezer-safe wrap,
and defrost in the refrigerator.
Refresh any leftovers air fryer preheated to 400°F for about 5 minutes, or in a toaster oven or oven
at 350°F for about 8 minutes, or until crispy and warmed through.
Can you fry plain mashed potatoes?
No. If you try to fry mashed potatoes without a binder like an egg and cheese
and something to absorb some moisture, like flour, they’ll fall apart. You can
leave out the herbs and spices, bacon and onions, which are just for added
flavor, but your potatoes won’t have a lot of flavor.
Are these really just potato pancakes?
These are a type of potato pancake, but they’re not latkes
made with shredded, uncooked potatoes that have had their moisture wrung out of
them. Here, we are using potatoes that have been cooked and them mashed first,
to which we add cooked pork and onions, shredded cheese, herbs and spices before
Can I deep fry these rather than shallow frying?
You can deep fry these, but don’t flatten them into patties first. Deep fry them
as round balls, since thin patties will fall apart during deep frying.
How old can my leftover mashed potatoes be?
As long as your leftover mashed potatoes aren’t spoiled, you can use them in
this recipe. If they’ve started to leak liquid, just use a paper towel to absorb
the extra liquid and proceed with the recipe as written.