Summary
- Makes 10 cakes; serves 4; total time 25 minutes.
- The recipe includes exact quantities, numbered steps and make-ahead guidance.
- Perishable leftovers must be refrigerated promptly and reheated to 165°F when served hot.
What makes this crispy thanksgiving mashed-potato cakes work
Crispy Thanksgiving Mashed-Potato Cakes is a practical way to turn Thanksgiving ingredients into a distinct meal rather than a reheated copy of dinner. It appears in this U.S.-focused collection as a leftovers, brunch or holiday-drink option, not as a claim that it is a universal day-of Thanksgiving staple. Turn cold mashed potatoes into crisp skillet cakes with scallions and Parmesan for a 25-minute side or brunch plate. Yield: Makes 10 cakes; serves 4. Prep time: 15 minutes. Cook time: 10 minutes. Total time: 25 minutes. This formulation was developed for The Signal Edition and uses established leftover-handling and reheating guidance. [1] [2]
Ingredients
You will need: 3 cups cold mashed potatoes; 1 large egg; 1/2 cup grated Parmesan; 1/3 cup all-purpose flour, plus more for dredging; 3 scallions, thinly sliced; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 3/4 cup panko; 3 tablespoons neutral oil; sour cream or applesauce for serving. Measure and prepare every ingredient before starting, especially when working with refrigerated leftovers, so the food spends as little time as possible at room temperature. [1] [2]
Step-by-step method
1. Mix mashed potatoes, egg, Parmesan, flour, scallions, garlic powder and pepper. Chill 10 minutes if soft. 2. Shape into ten 1/2-inch-thick patties. Place panko in a shallow dish and coat both sides, pressing gently. 3. Heat half the oil in a nonstick skillet over medium. Fry in batches for 3 to 4 minutes per side until deep gold and hot throughout, adding remaining oil as needed. 4. Drain briefly on a rack and serve with sour cream or applesauce. [1] [2]
Make-ahead, storage and substitutions
Very loose mashed potatoes may require another 2 to 4 tablespoons flour; stiff potatoes may need a spoonful of milk. Form patties one day ahead and refrigerate covered. Reheat baked at 400°F until crisp and 165°F if made from leftovers. Add chopped ham only if it was stored safely. USDA guidance says perishable leftovers should be refrigerated within two hours, generally used within three to four days and reheated to 165°F when served hot. When in doubt about how long an ingredient remained out, discard it rather than relying on smell or appearance. [1] [2]
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