FARGO — These Quick and Easy Mashed Potato Patties were inspired by my son’s love for crispy hashbrowns. Giovanni returned to college on Sunday, and I wanted his last weekend at home to be memorably delicious. He is a sophomore at the University of Notre Dame, so I wanted to add a little Irish flavor to his send-off breakfast.
I had some leftover mashed potatoes on hand last Saturday and decided to surprise him with a new potato dish. His response was perfect: “These are fantastic … what are they?”
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This recipe is so simple he almost did not believe me when I told him the ingredients: mashed potatoes, yellow onion, egg, breadcrumbs and seasoning. Homemade hashbrowns can be a fussy affair, but these potato patties could not be easier to make, and they are an excellent way to utilize leftover mashed potatoes.
I have created a recipe with measurements for each ingredient, but you can adjust them as needed depending on your preference and the quantity of mashed potatoes you have on hand. I kept the recipe simple, but you can change the flavor of the potato patties by adding spices, herbs, or finely chopped vegetables, bacon or ham.
Cold mashed potatoes are essential for this recipe because they need to be firm enough to shape into patties. So, even if you make mashed potatoes just for this purpose, you will want to chill them overnight.
I always make our Best Whipped Potatoes recipe , which are loaded with heavy cream and butter, but any mashed potatoes will work as long as they are cold, even instant mashed potatoes.
To form the patties, simply mix the ingredients together until the mixture is firm enough to shape into patties. Mashed potatoes will vary from one kitchen to another, so start with 1 cup of breadcrumbs and add more as needed. I use Panko breadcrumbs, but you could use plain or Italian-seasoned breadcrumbs, instead.
Next, take about a half-cup of the mixture and use your hands to form it into a patty about a half-inch thick. You can vary the size of the patties as desired or use a scoop or scale to ensure consistency. Once formed, the patties can be cooked immediately or refrigerated for up to two days.
I fry the patties in hot vegetable oil until they are golden brown and crispy all over, which takes about six to seven minutes in total. I served the patties with a simple topping of sour cream mixed with scallions, but ketchup or hot sauce would also be good.
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Comforting and delicious, these Quick and Easy Mashed Potato Patties are great for breakfast, and they can also be served as an appetizer or dinner side dish. They will be the perfect addition to my Irish menu as we cheer on the Notre Dame Fighting Irish in the College Football Championship game this Monday.
Enjoy the recipe and Go Irish!
Quick and Easy Mashed Potato Patties
Makes 8 to 9 (3-ounce) patties
Ingredients:
- 2 cups mashed potatoes, cold
- 1 egg, lightly beaten
- 1/3 cup yellow onion, finely chopped
- 1 to 2 cups Panko breadcrumbs (plain or Italian-style breadcrumbs also work)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup vegetable oil, for frying
Directions:
In a medium bowl, add the mashed potatoes, egg, onion, salt and pepper; mix until well combined. Taste the mixture and add more salt and pepper if needed. Add 1 cup of breadcrumbs and mix again. If the mixture feels too soft to shape into patties, add more breadcrumbs, starting with ¼ cup, until firm.
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Divide the mixture into 8 equal parts and use your hands to shape each part into patties approximately 1/2-inch thick. You can use a scoop or scale to ensure even sizing, and you can adjust the size of the patties, as desired. The patties can be refrigerated in an airtight container for up to 2 days before frying.
To fry, heat ¼ cup of vegetable oil in a large pan over medium-high heat. Test the oil by adding a few breadcrumbs; if they sizzle, the oil is ready.
Place the potato patties in the pan and fry over medium heat until golden brown, about 3 to 4 minutes per side (time may vary depending on the size of the patties). Transfer the patties to a plate lined with a paper towel to cool for a few minutes before serving. Serve plain or with your favorite condiment.
Leftovers may be refrigerated for up to 3 days and reheated in the microwave, on the stove or in the oven (at 350 degrees).
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