Leftover-Friendly: Built intentionally to breathe new life into refrigerated mashed potatoes from holiday dinners or weekday meal prep.
Customizable Flavors: Simple additions like smoky bacon bits, minced jalapeño, or fresh herbs easily transform the base flavor profile.
Ingredients
Potato Cake Base
3 cups (approx. 680g) cold mashed potatoes (Russet or Yukon Gold preferred; cold, starchy, and relatively dry)
1 large egg (beaten; acts as the primary binding agent)
1/2 cup (50g) sharp cheddar cheese (freshly grated for smooth melting)
1/4 cup (25g) grated Parmesan cheese (adds savory umami and helps crust formation)
3 green onions / scallions (thinly sliced, whites and green tops)
1/2 cup (60g) all-purpose flour (plus 2–3 tablespoons if your mashed potatoes are naturally wet)
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