Save to Pinterest I stumbled on this recipe one rainy Tuesday when I had leftover mashed potatoes staring at me from the fridge and a container of rotisserie chicken that needed using. Instead of reheating them separately like usual, I mixed them together with whatever I had on hand, shaped them into patties, and fried them up. The kitchen filled with the smell of butter and crispy edges, and my kids appeared out of nowhere asking what smelled so good. Now it's the dish I make whenever I need comfort food that doesn't feel like leftovers.
The first time I served these to my neighbor, she asked if I'd ordered them from a restaurant. I laughed and told her they were just mashed potatoes and chicken, and she didn't believe me until I showed her the bowl. She went home and made them that same week. Now every time we have a potluck, someone asks if I'm bringing the potato cakes.
Ingredients
- Mashed potatoes: Use leftovers or make fresh and let them cool completely so the cakes hold together when you fry them.
- Cooked chicken: Rotisserie chicken works perfectly here and saves time, just shred it with your hands or two forks.
- Scallions: They add a mild onion flavor without overpowering the potatoes, and the green flecks look pretty too.
- Eggs: These bind everything together so the patties don't fall apart in the pan.
- Cheddar cheese: Sharp cheddar gives the best flavor, but mild works if that's what you have.
- Fresh parsley: It brightens up the whole mixture and makes it taste less heavy.
- Flour: Just enough to help the cakes firm up without making them dense or bready.
- Garlic powder and paprika: These quietly build flavor in the background without stealing the show.
- Salt and pepper: Taste the mixture before you fry and adjust, because potatoes can be bland on their own.
- Vegetable oil: Use enough to coat the bottom of the pan so the cakes get crispy all over.
Instructions
- Mix the base:
- In a large bowl, combine the mashed potatoes, shredded chicken, scallions, eggs, cheddar, parsley, flour, garlic powder, paprika, salt, and pepper. Use your hands or a sturdy spoon and mix until everything is evenly distributed and the mixture holds together when you press it.
- Shape the patties:
- Divide the mixture into 8 equal portions and gently press each one into a patty about half an inch thick. If the mixture sticks to your hands, wet them lightly with water.
- Heat the oil:
- Pour 1 to 2 tablespoons of oil into a large nonstick skillet and heat over medium until it shimmers. You want it hot enough that a tiny bit of the mixture sizzles when it touches the pan.
- Fry the cakes:
- Add the patties in batches without crowding them, and fry for 3 to 4 minutes per side until they turn deep golden brown and crispy. Add more oil between batches if the pan looks dry.
- Drain and serve:
- Transfer the cooked cakes to a plate lined with paper towels to soak up extra oil. Serve them warm with a sprinkle of fresh parsley or a spoonful of sour cream on the side.
Save to Pinterest One night I made these for my mom when she came over for dinner, and halfway through eating she stopped and said they reminded her of something her grandmother used to make during the Depression. She couldn't remember the exact recipe, but she said the crispy edges and the way the potato melted in your mouth brought it all back. We sat there talking about food and memory until our plates were empty.
What to Serve With Them
I usually put a simple green salad on the side with lemon vinaigrette to cut through the richness, but steamed broccoli or roasted Brussels sprouts work just as well. Sometimes I'll make a quick garlic aioli or ranch dressing for dipping, and my husband likes them with hot sauce. They're filling enough to be the main dish, but they also work as a hearty appetizer if you're having people over.
How to Store and Reheat
You can keep leftover cakes in an airtight container in the fridge for up to three days, and they reheat beautifully in a hot oven or even an air fryer. I don't recommend the microwave because they'll lose that crispy crust and turn soft. If you want to freeze them, lay the uncooked patties on a baking sheet until solid, then transfer them to a freezer bag and fry them straight from frozen, adding a couple extra minutes per side.
Easy Swaps and Variations
I've made these with leftover turkey after Thanksgiving and they're just as good, maybe even better with dark meat. You can swap the cheddar for pepper jack if you want a little heat, or use feta and dill for a Greek spin. If you don't have scallions, regular onion works fine, just dice it small and sauté it first so it's not crunchy.
- Add a tablespoon of Dijon mustard to the mixture for a subtle tangy kick.
- Stir in a handful of frozen corn or peas for extra color and sweetness.
- Try smoked paprika instead of regular for a deeper, smokier flavor.
Save to Pinterest These little cakes have become my answer to the question of what to do with leftovers, and honestly, I think they're better than the original meal. I hope they become one of those recipes you reach for on a busy night when you need something easy, satisfying, and just a little bit special.
Questions & Answers
- → How do I prevent the cakes from falling apart?
Ensure the mashed potatoes are cooled and press out excess moisture before mixing. Proper binding with eggs and flour helps the patties hold their shape during frying.
- → Can I use turkey instead of chicken?
Yes, cooked shredded turkey works well as a substitute and provides a similar texture and flavor.
- → What oil is best for frying these cakes?
Vegetable oil or any neutral oil with a high smoke point is ideal for frying to achieve a crispy, golden exterior.
- → How can I make the cakes spicier?
Add a pinch of cayenne pepper or chopped chives to the mixture for a subtle spicy kick.
- → Are these cakes gluten-free?
They can be gluten-free if you use certified gluten-free flour instead of regular all-purpose flour.