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 Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Servings: 8
- 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.