Cheesy Skillet Potato Cakes

A perfect use for those leftover mashed potatoes sitting in the fridge that nobody’s excited about the next day. These turn into crispy, golden potato cakes with melty mozzarella inside and just enough structure to hold together without fuss. Pan-fried until the outside gets that deep, satisfying crust while the inside stays soft and cheesy. No peeling. No complicated steps. Just mix, fry, and get ’er done. Honestly, these might be better than the original mashed potatoes.

Categories: Breakfast, Budget/Cheap

Ingredients:

• 2 Cups Left Over Mashed Potatoes
• 3 Eggs
• 6 Ounces Grated Mozzerella
• .33 Cup Corn Starch
• 1 TBL Chopped Fresh Parsley (optional)
• Salt n Pepper to taste

Directions:

In a bowl, mix mashed potatoes, eggs, cornstarch, salt, and pepper until combined.
Roughly chop or tear the mozzarella and fold it in.
Heat oil in a skillet over medium heat.
Scoop and shape into patties (they don’t need to be perfect).
Fry until deep golden brown on one side, then flip and finish the other side.
Drain on paper towels.
Serve hot.

🍳 Serving Note
These are perfect on their own, but if you’ve got an egg and a little pepper on top… that’s the move.

Calories: 150–170
Protein: 6–7 g
Carbohydrates: 14–17 g
Fat: 7–9 g
Saturated Fat: 3–4 g
Cholesterol: 45–55 mg
Sodium: 180–250 mg
Fiber: 1–2 g
Sugar: 1–2 g