Description
These Oven Baked Mashed Potato Cakes are crispy on the outside, soft and cheesy on the inside, and a perfect way to use up leftover mashed potatoes! Made with simple ingredients, they’re a delicious side dish or appetizer that pairs well with any meal.
Ingredients
Units
Scale
- 2 cups mashed potatoes (leftover or freshly made)
- 1 large egg
- 1/2 cup shredded cheddar cheese (or Parmesan)
- 1/4 cup breadcrumbs (or panko for extra crunch)
- 2 tbsp green onions, chopped
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for brushing)
Instructions
Step 1: Preheat the Oven
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper and lightly grease it.
Step 2: Mix the Ingredients
- In a bowl, combine mashed potatoes, egg, cheese, breadcrumbs, green onions, garlic powder, salt, and pepper.
- Stir until well combined and thick enough to hold its shape.
Step 3: Shape the Potato Cakes
- Scoop about ¼ cup of the mixture and form it into a patty.
- Place the cakes on the prepared baking sheet.
- Brush the tops with olive oil for a golden, crispy finish.
Step 4: Bake the Potato Cakes
- Bake for 20-25 minutes, flipping halfway, until golden and crispy.
Step 5: Serve & Enjoy
- Serve warm with sour cream, Greek yogurt, or dipping sauce of choice.
- Garnish with extra green onions or chives for extra flavor!
Notes
- Make It Gluten-Free: Use gluten-free breadcrumbs or omit them.
- Extra Crispy: Broil for 2 minutes at the end for a crispier crust.
- Storage: Refrigerate leftovers for up to 3 days and reheat in the oven.
- Add Protein: Mix in cooked bacon bits or chopped ham for a heartier dish!