Mashed Potato Cakes with Scallions and Parmesan Cheese

Mashed Potato Cakes with Scallions and Parmesan Cheese

I’m know I’m not alone that I look as forward to Thanksgiving Day leftovers as I do the big meal on that day; maybe even more so. I won’t deny I’ve had several holidays when the effort of getting the meal put together has seen me too tired to really enjoy it. But the next day? Perfect.

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One of my favorite dishes that I look forward to for breakfast the next day are potato pancakes. I’ll often make mashed potatoes for the holiday that have a boosted flavor profile, like the Lemon Garlic Mashed Potato or what I call my Best Mashed Potato. Those don’t need anything added before they are fried. But this year, it was just regular Yukon Gold mashed potatoes because I knew I was going to make giblet gravy and wanted to keep the potatoes simple. This year I totally indulged myself. A perfect fried egg, these potato pancakes and a side of the yummalicious giblet gravy.

With their crispy exterior and creamy interior they are just about perfect but adding a fried egg and a side of my favorite gravy makes this a spectacular dish for your family; what I think of as the perfect breakfast the day after a holiday. Hurry…go make some now!

Mashed Potato Cakes with Scallions and Parmesan Cheese

Creative Culinary
A reason to make too many mashed potatoes? Having leftovers for these mashed potato cakes!
5 from 50 or more votes
Prep Time 5 minutes
Cook Time 10 minutes


  • 3 cups mashed potatoes
  • ¼ to ½ cup grated Parmesan cheese
  • 2 medium scallions green onions, thinly sliced
  • 2 medium garlic cloves minced
  • 1 large egg lightly beaten
  • cup all-purpose flour
  • 2 Tbsp butter
  • Kosher salt


  • Place everything but the oil and salt in a medium bowl; stir to combine and set aside.
  • Heat half the butter in a large frying pan over medium heat until hot but not browning.
  • Drop 3 to 4 (1/3-cup) large spoonfuls of the potato mixture into the pan and spread each into a 3-inch patty
  • Fry undisturbed until the bottoms are golden brown, about 4 to 5 minutes. Gently flip the cakes and cook until golden brown on the second side, about 4 to 5 minutes more
  • Transfer to a plate; season with with salt and keep warm.
  • Repeat with the remaining potato mixture.
  • Serve with sour cream or gravy.
Tried this recipe?Let us know how it was!


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  1. I love these, minus the garlic. My mother made them from the time I was a little girl, minus the garlic and parm. Since my father hated onions, we only had potato cakes with onions when he wasn’t there. So delicious. I use a teaspoon to drop a pretty good-sized pile into the oil. I let the pile fry for about thirty seconds until they are golden on the bottom. I flip them, use a fork to flatten them, and fry until brown. I flip them again to further brown the parts flattened by the fork that weren’t browned the first time around. So very delicious with a bit of ketchup!

  2. I just made these from scratch, no leftovers. They are delicious!! Thanks for the great recipe. My first batch didnt come out too good because I made the patties too thick. By round two, I had the hang of it.


  3. This is a great idea for an alternative to the same ol’ latkes for the eight nights of Hanukkah. I’ll have to try it. Thanks.

  4. Funny, my mother in law makes “boulettes” with leftover mashed potatoes but the only ingredient is…mashed potatoes! Yours are fabulous with the parmesan and scallions. I love this recipe and the cakes are fabulously mouthwatering!

  5. Being Irish, I’ve never met a potato dish I didn’t like… or in this case, love!!! Next year, I am making mashed potatoes just so that i have them to make THESE the next morning!! Or, better yet, I’ll just come to your house… it would definitely be worth the plane fare for these!!

  6. Somehow I did not get this post in my email subscription to your blog and thank goodness I found it on Stumble Upon! Completely delicious! I am stuffed with Thanksgiving leftovers as I write but my mouth is watering over the idea of Lemon Garlic Mashed Potatoes. Oh my, really what flavors could be better! I had high hopes of making your pumpkin sage biscuits for Thanksgiving but fizzled out before I could get that far. They are still bookmarked for a gluten free run in the future. Hope you had a nice holiday!

    1. Thanks Cassie…and obviously really easy to modify too. Different cheese, different herbs; the options are endless.

    1. This year expecially. The giblet gravy was to die for and I’m done with the notion of not making it just because my kids don’t like it. I love it. On these? The BEST!

    2. This year especially. The giblet gravy was to die for and I’m done with the notion of not making it just because my kids don’t like it. I love it. On these? The BEST!

    1. That is too cute…and they remind me of my Grandma too. I’m sure she is the one who got me started with frying mashed potatoes!

    1. You’re funny…sounds good to me; if my chives in the backyard hadn’t gone with the first frost; this would have had chives too Greg!

    1. I have a favorite sandwich too; almost look forward to it more than the turkey…wait, I know I do. Turkey, cranberry sauce, cream cheese, sprouts and sunflower seeds. I crave it once a year; about twice a day for a couple of days I think!

  7. It was the scallions that first grabbed my attention. Reading through the ingredients list makes me really want to try these out. They sound delicious. My kind of eating!

    Pinned for memory!

    1. In lieu of having any more left for breakfast I tried some more using leftover sweet potatoes. They did not hold up as well or make for much of a beauty shot but topped with a dab of my sage/brown butter compound and some maple syrup? Um um good.

  8. Gosh, that looks delicious. I just woke up and am browsing on the bed a bit, but now I really have to get up and make something to eat. Would it be weird to make mashed potatoes just to use them to make pancakes immediately? 🙂

    1. I say do it. You’re getting up and I can’t sleep and we both would like some! I actually thought that today as I had a last little bite…why don’t I make mashed potatoes just to make potato cakes; I love them more!

    1. And they are meatless…see I can do that! Truth is I love the crispy exterior and wonder why I don’t make mashed potatoes JUST to fry them up!

  9. Had almost 10lbs of mashed potatoes leftover from Thanksgiving! These were a perfect accompaniment to Creamy Turkey & Wild Rice Soup. My sis-in-law liked them with sour cream, my hubby liked them with gravy, and I liked them with s&p. A people-pleaser side dish 🙂

    1. I had them twice; once with the gravy but again today with just salt and pepper. Now all gone, I’m gonna miss those potatoes..and glad you and your family enjoyed them too Steph.

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