Save I was standing at my stove on a rainy Tuesday, staring at leftover mashed potatoes and a container of shredded rotisserie chicken, when these cakes were born. My daughter wandered into the kitchen asking what smelled so good before I'd even started cooking, and I realized I had no plan. Twenty minutes later, we were biting into golden, crispy patties that tasted like comfort in every bite. She still asks me to make them whenever we have leftovers now.
The first batch I made disappeared so fast I had to fry up a second round before I even sat down. My husband kept sneaking them off the cooling plate, claiming he was just testing them for quality control. We ended up eating dinner standing around the stove, dipping the cakes in sour cream and laughing about how something so simple could taste this satisfying. That night, these became a staple in our house.
Ingredients
- Mashed potatoes: Use cold, day-old mashed potatoes if you have them, they hold together better than freshly made ones that are still warm and loose.
- Cooked chicken: Rotisserie chicken is your best friend here, but any leftover cooked chicken works beautifully as long as you shred it into bite-sized pieces.
- Scallions: The green parts add a mild onion flavor without overpowering the delicate potato base, and they give little pops of color throughout.
- Eggs: These act as the binder that keeps everything from falling apart in the pan, so don't skip them.
- Cheddar cheese: Sharp cheddar gives the best flavor, but mild works too if that's what you have on hand.
- Fresh parsley: It brightens up the whole mixture and makes the cakes taste fresher, not just starchy.
- Flour: Just enough to help the patties firm up, gluten-free or regular both work perfectly.
- Garlic powder, paprika, salt, and pepper: This simple blend adds warmth and depth without making you hunt down a dozen spices.
- Vegetable oil: You need enough to get a good sear and that irresistible golden crust.
Instructions
- Mix the base:
- In a large bowl, combine your mashed potatoes, shredded chicken, scallions, eggs, cheddar, parsley, flour, and all the seasonings. Use your hands or a sturdy spoon to mix until everything is evenly distributed and the mixture feels cohesive.
- Shape the patties:
- Divide the mixture into 8 equal portions, then gently press each one into a patty about half an inch thick. If the mixture feels too sticky, lightly wet your hands with cold water.
- Heat the oil:
- Pour 1 to 2 tablespoons of oil into a large non-stick skillet and set it over medium heat. Let it warm up until it shimmers but doesn't smoke.
- Fry the cakes:
- Carefully lay the patties in the pan without crowding them, and let them cook undisturbed for 3 to 4 minutes until the bottoms turn golden and crispy. Flip gently and cook the other side the same way, adding more oil between batches if needed.
- Drain and serve:
- Transfer the finished cakes to a plate lined with paper towels to soak up any extra oil. Serve them warm with a sprinkle of parsley or a dollop of sour cream on the side.
Save One weekend morning, I made a double batch and froze half of them uncooked. Weeks later, on a hectic weeknight, I pulled them out and fried them straight from the freezer. They tasted just as good, and I felt like I'd given my future self the best gift. Now I always make extra.
Serving Suggestions
These cakes are incredibly versatile and pair beautifully with a crisp green salad, steamed broccoli, or roasted vegetables. For breakfast, top them with a runny fried egg and hot sauce. As an appetizer, serve them with ranch dressing, garlic aioli, or even a tangy barbecue sauce for dipping.
Customization Ideas
You can swap the chicken for shredded turkey, especially after the holidays when you have leftovers to use up. A spoonful of Dijon mustard mixed into the batter adds a subtle tang that cuts through the richness. If you like heat, stir in a pinch of cayenne pepper or some finely diced jalapeños. I've even added crumbled bacon and it was absolutely worth the extra step.
Storage and Reheating
Store any leftover cakes in an airtight container in the fridge for up to three days. To reheat, I like to warm them in a skillet over medium-low heat for a couple of minutes on each side so they crisp back up. You can also freeze them after cooking, just let them cool completely first, then stack them with parchment paper in between and seal them in a freezer bag for up to two months.
- Reheat frozen cooked cakes directly in a hot skillet, no need to thaw.
- Avoid microwaving if you want to keep that crispy exterior intact.
- Let them come to room temperature for about 10 minutes before reheating for more even warming.
Save These potato and chicken cakes have become one of those recipes I make without thinking, the kind that rescues dinner and makes everyone happy. I hope they become that for you too.
Recipe Help
- → What type of flour works best for these cakes?
Both gluten-free and all-purpose flour can be used to bind the mixture, depending on dietary preferences.
- → How should I store leftover cakes?
Place leftovers in an airtight container and refrigerate for up to 2 days. Reheat in a skillet for crispiness.
- → Can turkey be used instead of chicken?
Yes, cooked shredded turkey is a great alternative to chicken in these cakes.
- → What gives these cakes their golden color?
The combination of cheddar cheese and a light pan-fry in vegetable oil creates a golden, crispy exterior.
- → How to add extra flavor to the cakes?
Adding Dijon mustard, chopped chives, or a pinch of cayenne pepper can enhance the flavor profile.