Give mashed potatoes a second chance by sautéing them into golden mashed potato cakes with spinach. All you need is leftover mashed potatoes and a few other ingredients to make this tasty side! 

leftover mashed potato cakes this recipe

These easy and quick leftover mashed potato cakes are a delicious way to revamp your leftovers into a next-day meal. You only need six ingredients!

Made with leftover mashed potatoes and spinach, these potato cakes are pillowy soft on the inside with a golden outside.

They make an amazing side dish or a light meal topped with fresh sliced cucumber, tomato, sour cream, or green onions.

What Do You Eat Potato Cakes With?

Mashed potato cakes make a great side dish to serve alongside a variety of protein-type main dishes, such as:

ingredients for potato cakes

Ingredients for Potato Cake Recipe

How to Make Potato Cakes 

In a bowl, combine together the mashed potatoes, spinach, onion, egg, flour, and baking powder.  Season with salt and pepper, to taste.

how to make potato cakes

Heat a large non-stick skillet with little olive oil over medium heat. Add potato mixture by 1/4-cup to a hot pan and cook for 2-3 minutes or until lightly golden brown.

mashed potato cakes in a pan

Recipe Tips

  • Season the mashed potato cakes well with salt and pepper to punch up the flavor.
  • Add just enough flour so the potato cakes stick together. You want them to hold up in the pan and not fall apart. 
  • Use hot oil for cooking. Before adding the potato cakes to the pan make sure the oil is hot, otherwise, the cakes will soak up a lot of oil and turn out greasy.
  • These are best enjoyed immediately. For the best flavor and texture, serve the cakes immediately.

potato cake recipe

More Leftover Recipes to Try

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leftover mashed potato cakes

Leftover Mashed Potato Cakes

  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Side
  • Method: Pan fry
  • Cuisine: American
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Description

Give mashed potatoes a second chance by sautéing them into golden mashed potato cakes with spinach. 

Ingredients

Units Scale
  • 3 cups packed leftover mashed potatoes
  • 2 cups baby spinach leaves, chopped
  • 2 Tbsp. grated yellow onion
  • 1 large egg, lightly beaten
  • 1/4 cup all-purpose flour (see note)
  • 1 tsp. baking powder
  • Olive oil
  • Kosher salt and fresh black pepper

Instructions

  1. In a large bowl, combine the mashed potatoes, spinach, onion, egg, flour, and baking powder. Season the mixture with salt and pepper, to taste. Stir together with a spoon until combined. The mixture should be thick and wet but not sticky.
  2. Add just enough olive oil to a large non-stick pan to lightly cover the bottom of the pan. Heat over medium heat. Scoop up about 1/4 of a cup of the potato mixture and drop it into a hot pan. Cook for 2-3 minutes on each side, until lightly golden brown.
  3. Serve immediately, while hot and crispy topped with fresh sliced cucumber, tomato, sour cream, or green onions. Or as a side alongside a main dish (see post for ideas.) Makes about 12-13 cakes.

Notes

  • Flour: Depending on the consistency of your potatoes, you may need a little less or more flour. You want the cakes to stick together and not be too sticky or fall apart.
  • Leftovers: Leftover cakes do not hold up well. I recommend serving the cakes immediately.

Nutrition

  • Serving Size: 2 cakes
  • Calories: 279
  • Sugar: 2.2 g
  • Sodium: 362.8 mg
  • Fat: 20.6 g
  • Carbohydrates: 21 g
  • Protein: 4.2 g
  • Cholesterol: 45.9 mg

Keywords: leftovers, thanksgiving, easy, simple

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