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These easy to make cheesy potato cakes are incredibly good, and the perfect thing to make as an appetizer or side dish. Plus, you are going to LOVE the sauce that goes over the top.
Featured with this Recipe
These Cheesy Potato Cakes are to die for!!! It is especially ideal if you are looking for something to do with leftover mashed potatoes. For example, the day after Thanksgiving dinner or a Sunday dinner. No one would ever guess you made it with leftovers. A potato cake is similar to a crab cake – mashed potatoes mixed with some seasonings that is formed into a patty, then breaded and fried in oil until it is golden brown. The cake is crispy on the outside, and the inside is creamy and cheesy. It’s a delicious way to serve a side dish of potatoes in a non-traditional way.
Ingredients in Cheesy Potato Cakes
- Red Potatoes
- Cheddar Cheese
- Parmesan Cheese
- Green Onion
- Salt and Pepper
- Garlic Powder
- Seasoned Bread crumbs
- All Purpose Flour
- Egg
- Milk
- Vegetable Oil
Dipping Sauce
- Sour Cream
- Rotel
- Garlic Powder
- Onion Powder
- White Vinegar
- Salt and Pepper
- Tabasco Sauce
Easy as Pie, or Cake!
Potato cakes may seem difficult, but they are NOT difficult at all. If you take away the refrigeration time, you can probably make them in about 30 minutes. Start by boiling potatoes until they are almost totally done but still slightly firm. At this point, you’ll need to refrigerate them for at least an hour until they are chilled. This step could be done a day or two in advance as well. Coarsely mash the potatoes, add the extra ingredients (see the recipe card below), then chill once more before frying. See? Simple!
Frequently Asked Questions
If the potato cakes are falling apart, then the mixture needs more flour. Add a another tablespoon of flour to help them stay together! The consistency should be sticky but not super wet.
Yes, you can prepare steps 1-7 and then leave them in the fridge for several hours or overnight.
Store leftover mashed potato cakes in an airtight container in the refrigerator. Reheat in the air fryer for the best texture, or in the microwave.
Read Next: 60+ BEST Potato Recipes Straight from Idaho
More Dipping Sauces
Part of the fun of this recipe is all the yummy dips you can pair with it! This recipe includes a fantastic spicy dipping sauce, but here are some more to try:
How to Make Cheesy Potato Cakes
Cheesy Potato Cakes
Equipment
- Skillet
Ingredients
Potato Cakes:
- 6 medium red potatoes (or 5 to 6 cups leftover mashed potatoes)
- 1 1/2 cups cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 3 green onions chopped
- salt and pepper
- 1/2 teaspoon garlic powder
- 1 cup seasoned breadcrumbs
- 1/2 cup flour
- 1 egg beaten
- 1 cup milk
- 1 cup vegetable oil for frying
Creamy Dipping Sauce (optional):
- 1 cup sour cream
- 10 ounces Rotel tomatoes (medium heat)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon white vinegar
- salt and pepper to taste
- 1 teaspoon tabasco sauce
Instructions
For the Creamy Dipping Sauce (optional):
- Combine all dipping sauce ingredients in a medium-sized bowl.
- Cover and refrigerate until ready to serve.
Potato Cakes
- Wash potatoes thoroughly. Leaving skins on, quarter each potato. Boil potatoes until fork-tender. Do not overcook. Drain.
- Use a potato masher to coarsely mash the potatoes. Stir in cheeses, onions, garlic, salt and pepper.
- If using leftover mashed potatoes, stir cheeses, onions, garlic, salt and pepper into mashed potatoes for the potato cake filling.
- Combine breadcrumbs and flour in a pie tin or round cake pan. In a separate bowl, combine eggs and milk.
- Divide the potato mixture into 12 equal portions. Start by evenly dividing it in half, then half again, etc until you have 12 portions. Shape each portion into a patty (like a hamburger patty).
- Dredge each patty into the breadcrumb mixture, then dip into the milk and egg, then coat again with breadcrumbs.
- Place the breaded patties on a cookie sheet. Cover and chill for one hour.
- Heat 1 cup of vegetable oil in a large skillet. Pan fry the cakes on medium heat for 2 to 3 minutes on each side or until browned. Drain on paper towels.
- Serve with Creamy Dipping Sauce, ranch dressing, sour cream, or 1 cup sour cream mixed with ½ cup salsa. Garnish with chopped green onion or chives.
Notes
- Nutritional value listed is for potato cakes only (not sauce).
- You can make these ahead of time – follow steps 1-7 and then refrigerate for several hours or overnight.
- Add bacon for even more flavor!
I made these as a side dish, but they totally stole the show! Delicious!
I love the crunch in these and that sauce is so good. I’ll be making these again for sure.
This was so delicious! I’m not even embarrassed to say my kids were licking every bit of the sauce off the plate.
These potato cakes sound incredibly delicious! Can’t wait to try them!
These are so yummy!! Love the golden crust it forms! They are perfect with anything!
gonna make these in the oven im sure they will be awesome
How many does this recipe make?
It serves 4-6.. I would say 8-10 potato cakes
If I were to put these in the oven, what should I set the oven on and how long should I bake them?
I haven’t tried to do them in the oven yet.. I am sure it would be good! If you try it, let me know how they turn out!
Have you tried to do them in the oven, or to they have to be fried?
Those look so yoummy. All of your recipes do. I am going to have to try and make these tomorrow.