Crispy Mashed Potato Cakes Girl and the Kitchen

Crispy Mashed Potato Cakes with Serrano Ham and Gruyere


  • 3 Cups of Creamy [Dreamy Mashed Potatoes]
  • 3 eggs
  • 2 oz diced Serrano or prosciutto ham
  • 2 oz Gruyere cheese
  • 2 scallions sliced thinly reserve about a tablespoon of the green part for garnish
  • 1 cup flour
  • 1 cup bread crumbs
  • 2 tablespoons chopped parsley


  • Combine the leftover mashed potatoes with any other ingredients you like in there. This time around I had Serrano ham, Gruyere cheese and some scallions, which just so happen to be my favorite in mashed potatoes. I also added 1 egg in to help them bind.
  • Mix that all together really well until everything is nicely combined.
  • Place into the fridge for 30 minutes so that the mixture comes together. If the mixture is too loose, add some flour in to bind it a bit.
  • Set up three containers. I like to use tupperware flat rectangular containers, but whatever floats your boat.
  • Fill one up with flour, the other with the 2 remaining eggs and the third with panko breadcrumbs.
  • Season flour and breadcrumbs with salt, pepper and garlic powder. Add parsley to breadcrumbs. Mix to combine.
  • Remove mashed potato mixture from the fridge and form a patty with your hands about 4-5 inches in diameter.
  • Dip into the flour first, making sure both sides are nicely covered.
  • Next, dip into the egg wash covering both sides evenly.
  • Finally dip into the breadcrumbs, pressing down firmly on each to make sure it gets covered.
  • Fry these little beauties in a pre-heated pan with 1 tablespoon of olive oil and a tablespoon of butter. Fry on medium heat until golden brown on each side, about 5 minutes per side. Serve immediately.
  • You can also make this in a 450-degree oven. Make sure to oil the bottom of the pan and to spray the tops of these babies with spray oil so they get nice and golden brown.