3-Ingredient Mashed Potato Cakes

Turn those leftover mashed potatoes into something completely irresistible with these 3-Ingredient Mashed Potato Cakes! Golden on the outside and tender on the inside, these savory little patties come together in minutes using only mashed potatoes, an egg, and flour. Whether you’re looking for a quick lunch, an easy snack, or a satisfying side dish, these pan-fried cakes check all the boxes—and they’re the perfect way to reduce food waste too!

Not only are they super simple, but the crispy edges are addictive and incredibly satisfying. You can jazz them up with chives, cheese, or your favorite dipping sauce, but honestly—they’re pretty perfect as-is.

Fun fact: Potato cakes (or patties) have been enjoyed across cultures for centuries, from Irish boxty to Jewish latkes. These 3-ingredient ones give you that comfort food vibe without the fuss. So if you’re craving something cozy, crispy, and quick—this is your go-to. Let’s get frying!

Recipe Yield: 6–8 cakes

INGREDIENTS

2 cups cold mashed potatoes
1 large egg
1/3 cup all-purpose flour

INSTRUCTIONS

1. Mix the batter: In a large bowl, combine the mashed potatoes, egg, and flour. Stir until the mixture is smooth, thick, and scoopable. If your mashed potatoes are very soft or creamy, you may need an extra tablespoon of flour to hold the cakes together.

2. Shape the cakes: Scoop about 1/4 cup of the mixture and gently flatten into small patties, about 1/2 inch thick. Place them on a plate or parchment-lined tray while the skillet heats.

3. Pan-fry until golden: Heat 1–2 tbsp of oil in a nonstick skillet over medium heat. Once hot, carefully add the potato cakes (don’t overcrowd the pan). Cook for 3–4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate. Repeat with remaining cakes, adding more oil as needed.

4. Serve warm: Enjoy immediately while the outside is crisp and the inside is soft. Serve with sour cream, green onions, or your favorite dipping sauce.

Helpful Tips to Perfect This Recipe

• Use Cold Mashed Potatoes: Cold mashed potatoes from the fridge work best—they’re stiffer and easier to shape, helping your cakes hold together.
• Don’t Skip the Flour: The flour binds everything and creates that golden crust. Add a little more if your potatoes are extra creamy.
• Medium Heat for Crispy Texture: Pan-fry over medium heat—too hot and they’ll burn before cooking through, too low and they’ll absorb oil.