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Mashed Parmesan Potato Cakes have a crispy outside and fluffy, creamy inside. Enjoy them plain or load similar to loaded potato skins
with cheddar, bacon, green onions and ranch dressing.

Mashed Parmesan Potato Cakes

My mom made Potato Cakes when I was young. I loved them and asked her to make them often, the only problem was we rarely had leftover mashed potatoes so I didn’t get them near as often as I would have liked. In fact, Skillet Potatoes are my all time favorite. But, I like potatoes almost in any way you can cook them. They are so versatile!

As I mentioned, this is a great way to use up leftover mashed potatoes. If you don’t have leftover mashed potatoes and want to make these, simply make Mashed Potatoes using your favorite mashed potato recipe. Refrigerate to cool the potatoes. They will hold together much better if the potatoes are cold. Keep this step in mind if you are not using leftover mashed potatoes that have been refrigerated.

Parmesan Potato Cakes


I like the taste of these Parmesan Potato Cakes plain. My husband, on the other hand, always like more. He likes more seasonings, more toppings, more sauce, more bacon. I agree with the bacon part. When I’m making some that I think is just fabulous, then I have to think what would Big Daddy add to this? That’s where the shredded cheddar, slivered green onions, and sour cream came. Topping them like the popular potato skins makes perfect sense!

A big dollop of Remoulade Sauce or Ranch dressing would be tasty as well.

Parmesan Mashed Potato Cakes


In my mind, there are basic recipes that everyone needs to know how to make. A good potato recipe is one of them. I have several to choose from.

  1. Crock Pot Crack Hash Brown Potatoes
  2. Hash Brown Potato Casserole aka Funeral Potatoes
  3. Crispy Roast Potatoes
  4. Roasted Garlic Ranch Potatoes
  5. Roasted Garlic Mashed Potatoes
  6. Hasselback Scalloped Potatoes
  7. Potato Foil Packs


Steak is a classic with scalloped potatoes, but I think potatoes go with any main.

  1. Balsamic Butter Sauce over New York Strip Steaks 
  2. Rosemary Pork Tenderloin
  3. Huli Huli Chicken
  4. Grilled Chicken Shawarma Skewers
  5. Jalapeno Basil Pork Chop
  6. Hamburger Steak
leftover mashed potatoes

Mashed Parmesan Potato Cakes

A gourmet way to use leftover mashed potatoes. You'll find these loaded Mashed Potato Cakes full of parmesan and spices.
Author: Paula
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
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  • 2 cups mashed potatoes
  • 1 large egg beaten
  • 1 tablespoon green onion minced
  • 1/4 cup Parmesan cheese freshly grated, can substitute your favorite cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 3/4 cup panko bread crumbs
  • Serve with sour cream Ranch dressing or Easy Remoulade Sauce 1/2 cup shredded cheddar cheese and 1/3 cup crumbled bacon.
  • 2 tablespoon canola oil for cooking
  • green onion slivers for garnish


  • Mix mashed potatoes, egg, onion, cheese, salt, pepper and garlic powder together.
  • Using an ice cream for uniform sizes scoop out mixture and flatten with hand to form a disc.
  • Dredge in panko bread crumbs.
  • Heat a skillet or saute' pan to med-high, once hot add oil. When oil begins to ripple add potato cakes. Cook 2 to 3 minutes or until golden brown before turning to the other side. Cook another 2 to 3 minutes until the second side is browned.
  • Carefully remove to platter


Serving: 2cakes | Calories: 129kcal | Carbohydrates: 22g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 251mg | Potassium: 246mg | Fiber: 2g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 16mg | Calcium: 73mg | Iron: 1mg
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  1. These are awesome! I just made the loaded potato version with last nights leftovers and they came out just as described. Nice and crisp on the outside, light and fluffy on the inside and soo tasty! I tried something new this time and found I could get perfectly panko’d cakes by putting some panko down on parchment paper, plop a scoop of potato mixture onto the panko, fold the parchment on top of the scoop then press into patty shape. Peel back parchment and top patty with panko then press again with parchment paper into perfectly crusted patty. A very thin spatula got them into a hot cast iron pan and they were firm enough at first flip that none broke apart. Excellent recipe, thank you.

  2. Just made these tonight with left over mashed potatoes. They were delicious. I should have read the comments because, they do fall apart easily while frying. I’m thinking of doing two things differently next time. Add two eggs instead of one and make them just a little smaller next time like a little bigger than a silver dollar. Other than that I would not change a thing. Loved them and so did everyone else. I have made potato pancakes before but always used flour in them. I love the panko because it makes them more crispy. Thank you for sharing your recipe.

    1. My mother used flour and she didn’t upt parmesan, but I really like those changes. I’m glad you guys liked them, sorry they broke apart, I realized it depends on how thick or dry the mashed potatoes are to begin with. I like your fixes for that. Thanks for stopping by.

  3. We tried these tonight and they were very tasty. Our only problem was that they were very soft and difficult to bread, and tended to fall apart when I fried them. I did add one egg, I’m thinking maybe I should have used two? We will definitely give them another go !! Any suggestions would be helpful! Thank you!

    1. My potatoes where kind of thick (dry), I didn’t think about this being a factor until I read your comment. If would make a big difference. Also, I always start with the potatoes being cold, because I always use leftover potatoes. I think this helps them bind a little better too. Maybe these 2 adjustments will help next time. Thanks for leaving me a comment.

    1. I have too Peter, I’d be surprised if there’s a way I haven’t made them. Hope you like this one! Have a great day!

    1. I love using leftovers in creative ways, don’t you? Plus, these remind me of my Mom, so I’m extra fond. Thanks for stopping by, Matt.

5 from 1 vote (1 rating without comment)

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