Leftover Mashed Potato Cheddar Ranch Cakes
Revamp cold mashed potatoes into crispy, flavorful cheddar‑Ranch cakes: golden outside, tender inside, packed with sharp cheese and zesty Ranch seasoning—perfect for breakfast, snacks, or brunch.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 1¾ cups cold leftover mashed potatoes
- 1 large egg
- ⅓ cup all-purpose flour plus 3 tbsp extra for coating
- 1 tbsp dry Ranch seasoning mix
- ⅔ cup shredded sharp cheddar cheese
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil for frying
In a large mixing bowl, thoroughly combine mashed potatoes, egg, Ranch mix, salt, and pepper.
Stir in flour and cheddar cheese until the mixture holds together.
Using a scoop, portion into eight balls; roll each in additional flour and gently flatten into ~¾″ thick patties.
Heat 2 tbsp olive oil in a skillet over medium heat.
Fry patties until golden and crisp—about 3 minutes on each side.
Transfer to paper towels or a cooling rack, let cool slightly, then serve.
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For extra flavor, stir in chopped chives or green onions.
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Add a pinch of smoked paprika or garlic powder for a deeper flavor profile.
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Reheat in a skillet or in the oven at 350 °F to restore crunch.
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Freeze layers with parchment paper in between for easy grab‑and‑go meals.