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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


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



  • 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


  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.


  • 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.

Keywords: leftovers, thanksgiving, easy, simple