Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Intensity/Ease: Easy
These Crispy Cheesy Potato Patties are the ultimate comfort food. Imagine a golden-brown, incredibly crispy exterior giving way to a soft, fluffy, and irresistibly cheesy center. They’re like the best parts of mashed potatoes and a grilled cheese sandwich combined into one delightful, pan-fried patty. They are the perfect way to use up leftover mashed potatoes, but they’re so delicious, you might find yourself boiling potatoes just to make them.
This recipe is wonderfully simple and comes together in under an hour. With a handful of basic ingredients, you can create a side dish, snack, or even a light vegetarian main course that will please kids and adults alike. The key to their amazing texture is a combination of perfectly seasoned potatoes, plenty of sharp cheddar cheese, and a light, crispy coating. Serve them hot with a dollop of sour cream, some tangy applesauce, or your favorite dipping sauce for a truly satisfying treat.
Why You’ll Love This Recipe
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Simple Ingredients: You probably already have most of these items in your kitchen.
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Great for Leftovers: The perfect solution for leftover mashed potatoes, transforming them into a brand-new, exciting meal.
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Customizable: Feel free to add herbs, spices, or different types of cheese to make the recipe your own.
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Crowd-Pleaser: Crispy, cheesy, and potato-y – what’s not to love? They disappear fast!
Ingredients
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For the Potato Mixture:
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2 pounds (about 900g) Russet or Yukon Gold potatoes, peeled and quartered
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1/2 cup sour cream
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4 tablespoons unsalted butter, melted
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1 1/2 cups sharp cheddar cheese, shredded
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1/4 cup fresh chives or green onions, finely chopped
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1 large egg, lightly beaten
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon garlic powder
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For the Coating & Frying:
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1 cup all-purpose flour
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2 large eggs, beaten with 1 tablespoon of water (egg wash)
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1 1/2 cups plain breadcrumbs (panko breadcrumbs work great for extra crispiness!)
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Vegetable oil or canola oil, for frying
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For Serving (Optional):
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Sour cream
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Applesauce
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Ketchup
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Hot sauce
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Instructions
1. Prepare the Potatoes:
Place the peeled and quartered potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender (a knife inserted into the center should slide out easily).
2. Mash and Cool:
Drain the potatoes thoroughly in a colander. Return the hot, drained potatoes to the pot and let them sit for a minute or two to allow any excess steam to escape. This ensures they aren’t watery. Mash the potatoes well with a potato masher or a ricer until smooth and free of lumps.
3. Create the Flavor Base:
To the hot mashed potatoes, add the sour cream, melted butter, shredded cheddar cheese, chopped chives, 1 beaten egg, salt, pepper, and garlic powder. Stir everything together with a sturdy spoon or spatula until the cheese is melted and all ingredients are fully combined. Taste the mixture and adjust seasoning if needed.
4. Chill the Mixture:
This is a crucial step! The mixture will be very soft. Cover the pot or transfer the mixture to a bowl, cover it with plastic wrap, and refrigerate for at least 1-2 hours, or until it is completely cold and firm. This makes it much easier to form into patties. (You can even make this a day ahead).
5. Form the Patties:
Once the potato mixture is thoroughly chilled, remove it from the refrigerator. Scoop out portions of the mixture (about 1/3 cup each) and gently roll them into balls with your hands. Slightly flatten each ball into a patty that is about 1/2 to 3/4 inch thick. Place the formed patties on a parchment-lined baking sheet.
6. Set Up Your Dredging Station:
Get three shallow bowls or dishes. Place the flour in the first one. Place the egg wash (2 beaten eggs with water) in the second one. Place the breadcrumbs in the third one.
7. Coat the Patties:
Take one potato patty and gently coat it in the flour, shaking off any excess. Next, dip it into the egg wash, turning to coat all sides. Finally, place it into the breadcrumbs, pressing gently to ensure the crumbs adhere to the entire surface. Return the breaded patty to the baking sheet. Repeat with all patties. For an extra-thick, extra-crunchy crust, you can double-dip: after the breadcrumbs, dip back into the egg wash and then into the breadcrumbs again.
8. Pan-Fry to Golden Perfection:
In a large skillet (cast iron is great for this), heat about 1/4 inch of vegetable oil over medium-high heat. To test if the oil is ready, drop a single breadcrumb into the oil; it should sizzle immediately. Carefully place 3-4 patties in the hot skillet, being careful not to overcrowd the pan (this will lower the oil temperature and make them soggy). Fry for 3-4 minutes per side, until golden brown, crispy, and heated through. Adjust the heat as needed to prevent them from burning.
9. Drain and Serve:
Using a slotted spatula, transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Repeat with the remaining patties, adding more oil to the pan if necessary. Serve immediately while they are hot and crispy with your choice of dipping sauces.
Nutrition Information
Please note: The following nutrition information is an estimate and is provided for informational purposes only. It is calculated using an online nutrition calculator and a standard database of ingredients. Actual values will vary depending on the specific brands, ingredients, and quantities used. For the most accurate information, please use your preferred nutrition calculator with the exact ingredients you use. This estimate is based on the recipe making 8 patties.
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Serving Size: 1 patty
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Calories: 445
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Total Fat: 22g
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Saturated Fat: 10g
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Cholesterol: 105mg
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Sodium: 620mg
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Total Carbohydrates: 47g
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Dietary Fiber: 4g
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Sugars: 3g
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Protein: 15g