Appalachian Potato Cakes: No Rules, Just Comfort
Now, I never met a leftover that couldn’t be turned into something magical—and these mashed potato cakes prove it. If you’ve got a scoop or two of cold mashed potatoes sitting in the fridge, add a little flour, an egg, and maybe a handful of cheese, and you’ve got something that’ll bring the whole kitchen running.
This recipe comes straight from the Appalachian kitchen playbook. My mom and grandma called them potato cakes, and they made them a hundred different ways depending on what was in the fridge. Sometimes they had cheese, sometimes green onions, and sometimes just pure potato goodness.
And just so we’re clear: there’s no “right” way to make these. Whether you eat them with sour cream and scallions or drizzle ‘em with syrup and butter, these crispy cakes are a warm, comforting bite of home.
Ingredients You’ll Need
This recipe is more of a method than an exact science—but here’s a great base to start from:
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2 cups leftover mashed potatoes
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1 large egg
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¼ cup all-purpose flour (more or less as needed)
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½ cup shredded cheese (cheddar, mozzarella, whatever you’ve got!)
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Salt and pepper, to taste
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Butter or oil, for frying
🧅 Optional add-ins: chopped green onions, crumbled bacon, diced onion, garlic powder—or go sweet with a pinch of sugar and no onion at all.
How to Make Mashed Potato Cakes
1. Mix It All Together
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In a bowl, combine the mashed potatoes, egg, and flour until the mixture holds together but isn’t too sticky.
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Stir in cheese and season with salt and pepper to your liking.
👩🍳 Tip: If your mashed potatoes are super creamy or buttery, you might need a touch more flour to hold the shape.
2. Form the Cakes
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Scoop out about ¼ cup of the mixture and gently pat it into a round cake, about ½ inch thick.
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Place formed cakes on a plate or parchment until ready to fry.
3. Fry to Golden Perfection
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Heat a skillet over medium heat and add a little butter or oil.
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Fry the potato cakes for about 3–4 minutes per side, or until golden brown and crisp.
🧈 Pro Tip: A combo of butter and oil gives the best color and flavor.
Topping Ideas & Serving Suggestions
Here’s where it gets fun. These potato cakes are a blank canvas for whatever you’re craving.
🧄 Savory Style:
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Top with sour cream and green onions
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Serve alongside fried eggs and bacon for a brunchy twist
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Use as a base for smoked salmon or pulled pork (!)
🍯 Sweet Style:
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Add a bit of sugar to the batter and skip the onion
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Serve with butter and maple syrup—trust me, it works
Make It Yours, No Matter What
One of the best things about Appalachian food traditions is how flexible they are. These recipes were born from necessity—using what you had, making do, and making it delicious.
So whether you toss in cheese, onions, bacon, or nothing at all, you’re doing it right. There’s room for everybody at this table.
So tell me—how do YOU make your potato cakes? Do you keep it classic or add your own twist? I’d love to hear your version!
