Ingredients
Scale
- 2 cups cold leftover mashed potatoes
- 1 large egg, beaten
- 3 tablespoons cornstarch (or potato starch)
- 2 tablespoons finely chopped scallions or chives
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup shredded sharp cheddar or Monterey Jack, divided into 6 small piles
- 2 tablespoons unsalted butter
- 2 tablespoons neutral oil (vegetable or avocado)
- Sour cream or hot sauce, for serving
Instructions
- In a bowl, mix the cold mashed potatoes, egg, cornstarch, scallions, garlic powder, salt, and pepper until just combined — do not overwork or the texture turns gummy.
- Divide the mixture into 6 portions and shape into patties about 1/2 inch thick. Place on a plate and chill, uncovered, in the fridge for 20-30 minutes to firm up.
- Heat butter and oil in a nonstick or cast-iron skillet over medium heat until shimmering.
- Working in batches, scatter a thin, wide pile of shredded cheese directly into the hot pan. Once the cheese starts to bubble and lace together at the edges, quickly set a potato patty on top.
- Cook 3-4 minutes until the underside and cheese skirt are deep golden brown and crisp, then carefully flip.
- Raise the heat slightly and cook the second side 3-4 minutes more, until crisp and heated through in the center.
- Transfer to a wire rack (not paper towels, which steam the crust) and repeat with remaining patties, adding butter and oil to the pan as needed.
- Serve immediately with sour cream or hot sauce.
Notes
Buttery, stiffer mashed potatoes hold their shape best; very loose or cream-heavy leftovers should be blotted in a clean towel before shaping. No cornstarch? Potato starch or rice flour work as well; all-purpose flour will taste heavier and crisp less. Patties can be shaped and chilled up to a day ahead, or frozen flat on a tray then bagged for up to 2 months — fry straight from frozen, adding a couple extra minutes per side.
- Prep Time: 20 minutes (plus 30 minutes chilling)
- Cook Time: 20 minutes
- Method: Pan-fried
- Cuisine: American