Total Time
Prep 5 mins
Cook 10 mins

Got some leftover mashed potatoes? Need something different to do with them? Have them in the morning with your bacon and eggs or even as a side dish. Even though the directions seem long, these are quick and easy to prepare. Sometimes I fry up a chopped onion to go with it. I'm showing the recipe to make just one patty. You can easily change the amount you make to suit your needs. I don't normally measure anything, but gave measurements for the purpose of this recipe.

Ingredients Nutrition


  1. Heat up a small fry pan (I use cast iron) over medium heat.
  2. Meanwhile, in a small bowl, mix well the potatoes, 1/2 teaspoons of flour, herbs, garlic powder, salt and pepper together with a fork.
  3. Gather up the potato mixture with your hands and form into a patty and flatten slighty.
  4. Holding the patty in the palm of your hand, sprinkle a bit of flour on the patty. (I use a shaker can) Gently pat the flour onto the patty, flip over and do the same with the other side.
  5. Add olive oil or butter (I sometimes use a bit of both) to the heated pan. When the oil is hot, gently place the patty into the pan. IMPORTANT: DO NOT MOVE THE PATTY AROUND. Let cook about 3-5 minutes.
  6. Using a spatula and a fork, gently flip the patty over to cook on the other side. The potato should be nicely browned. Again, DO NOT move it around in the pan. Cook for another 3-5 minutes until browned and heated through.
  7. Transfer to plate and cover with fried onions, if using.
  8. Enjoy!
  9. For Vegan omit butter.


Most Helpful

This is the best. It is funny because I haven't thought of these in years. My Mom who passed away quite a few years ago made these all the time. She did not use the flour and butter was a must in our household. Thanks for the memories. I know I will be making these soon.

Camaro Chic October 20, 2008

Really good! My husband loved it and I loved getting rid of the leftover mashed potatoes I had. My kids didn't really eat it. I found that butter works better than oil. Thanks for the great recipe!

soupersnazzy October 19, 2008

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