Quick & Easy Stuffed Potato Cakes are golden, crispy on the outside and creamy on the inside—made with mashed potatoes and stuffed with melty cheese and herbs. I love whipping these up for a satisfying snack, light lunch, or even a side dish that always gets compliments.
Why I Love This Recipe
I love this recipe because it transforms simple ingredients into something really special. These potato cakes are comforting, quick to make, and so versatile. I can easily make them vegetarian, adjust the seasonings, or swap the filling based on what I’m craving. They're also a great way for me to use up leftover mashed potatoes.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups mashed potatoes
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1 cup shredded cheese (cheddar, mozzarella, or a mix)
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¼ cup green onions, finely chopped (optional)
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1 teaspoon garlic powder
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Salt and pepper to taste
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1 cup breadcrumbs for coating
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Oil for frying
Directions
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I combine the mashed potatoes, cheese, green onions, garlic powder, salt, and pepper in a bowl until everything is evenly mixed.
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I divide the mixture and shape it into small, flat patties about 2-3 inches wide.
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I roll each patty in breadcrumbs to give them that crispy coating.
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In a skillet over medium heat, I heat a thin layer of oil. I fry the patties in batches, cooking each side for 3-4 minutes until golden and crisp.
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I drain them on paper towels and serve warm—perfect on their own or with a dipping sauce.
Servings and Timing
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Servings: 4
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Prep Time: 15 minutes
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Cook Time: 20 minutes
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Total Time: 35 minutes
Variations
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For a little spice, I sometimes add chopped jalapeños or a pinch of chili flakes.
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I like mixing in cooked spinach or finely chopped herbs like parsley or cilantro for a fresher taste.
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If I want to go dairy-free, I use a plant-based cheese substitute and they still come out great.
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Swapping regular mashed potatoes for mashed sweet potatoes gives them a different, slightly sweet flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using a skillet or oven to bring back the crispiness—just a few minutes on each side or about 10 minutes in a 350°F oven. The microwave works in a pinch, though they’ll be softer.
FAQs
Can I make these ahead of time?
Yes, I often prep the patties ahead and store them in the fridge for a day or two. I just fry them fresh when ready to serve.
Are they freezer-friendly?
Definitely. I freeze the uncooked patties on a tray, then transfer to a bag. When ready to cook, I fry or bake them straight from the freezer—no need to thaw.
What can I use instead of breadcrumbs?
I sometimes use crushed cornflakes or panko for extra crunch. For a gluten-free version, I use gluten-free breadcrumbs or almond flour.
Can I bake these instead of frying?
Yes. I place them on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F for 20-25 minutes, flipping halfway.
What can I serve with these?
I usually serve them with sour cream, garlic yogurt sauce, or even ketchup. A side salad works great to round out the meal.
Conclusion
These Quick & Easy Stuffed Potato Cakes are a go-to in my kitchen when I want something comforting but simple. They're crispy, cheesy, and endlessly customizable. Whether I’m cooking for myself or sharing with others, they’re always a hit—and I bet they’ll be a favorite in your home too.
Print
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack, Appetizer, Side Dish
- Method: Pan-frying
- Cuisine: American
Description
Quick & Easy Stuffed Potato Cakes are crispy on the outside, creamy and cheesy on the inside. Made with leftover mashed potatoes and stuffed with melty cheese and herbs, these golden potato cakes make a perfect snack, side dish, or light lunch. This easy, pan-fried recipe is endlessly customizable and comes together in just 35 minutes!
Ingredients
- 2 cups mashed potatoes
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- ¼ cup green onions, finely chopped (optional)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup breadcrumbs (for coating)
- Oil (for frying)
Instructions
- In a large bowl, mix together mashed potatoes, cheese, green onions, garlic powder, salt, and pepper.
- Shape the mixture into small, flat patties about 2–3 inches wide.
- Roll each patty in breadcrumbs for a crispy coating.
- Heat a thin layer of oil in a skillet over medium heat. Fry patties in batches for 3–4 minutes on each side until golden and crispy.
- Transfer to a paper towel-lined plate to drain. Serve warm with your favorite dipping sauce.
Notes
- Add chopped jalapeños or chili flakes for a spicy twist.
- Stir in herbs like parsley or cilantro for a fresh flavor.
- Swap in mashed sweet potatoes for a naturally sweet variation.
- Use dairy-free cheese for a vegan-friendly version.
- Gluten-free? Use almond flour or gluten-free breadcrumbs instead.
- Best reheated in a skillet or oven for crispiness.
- Freeze before or after cooking—both work great!
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