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Crisp Potato Cakes

By Paula Deen


Difficulty: Easy


  • 4 cups or Chive and Onion Mashed Potatoes, recipe follows left over mashed potatoes
  • 2 cups divided panko breadcrumbs
  • 1 large lightly beaten egg
  • 1/4 cup plus more, if needed vegetable oil
  • 1 1/2 lbs peeled and cubed potatoes
  • 1/2 cup softened chive and onion cream cheese
  • 1/4 cup softened butter


In a large bowl, combine the mashed potatoes, 1 cup panko, and beaten egg. Shape the potato mixture into 3-inch patties. Dredge the patties in the remaining 1 cup panko.

In a large nonstick skillet over medium heat, add the vegetable oil. Add half of the patties and cook until golden brown, 2 to 3 minutes. Repeat the procedure with more oil, if needed, and remaining patties. Serve hot.

Chive and Onion Mashed Potatoes:

Boil the potatoes until done. Pour the potatoes into a medium bowl and add cream cheese and butter. Using a potato masher, mash the potatoes to desired consistency. Serve immediately.