Crispy Mashed Potato Cakes You’ll Make Weekly (Crockpot Hack!)

OUSSA


 

  • 3 cups prepared mashed potatoes (cold)

  • 1 large egg

  • 1/4 cup flour (or breadcrumbs for gluten-free)

  • 2 tbsp chopped chives (optional)

  • Oil for frying

3-Step Method:

  1. Mix - Combine all ingredients in bowl until cohesive

  2. Form - Scoop 1/4 cup portions, flatten into 1/2" thick patties

  3. Fry - Cook in hot oil 3-4 minutes per side until golden

Next-Level Variations

🔥 Loaded Baked Potato - Mix in cheddar, bacon bits, sour cream
🌱 Veggie Boost - Fold in sautéed onions, mushrooms, spinach
🌶 Spicy Southwest - Add jalapeños, cumin, pepper jack cheese
🍕 Pizza Style - Top with marinara and mozzarella after frying

Why This Content Crushes Ad Revenue

🥔 High RPM Keywords: "Leftover mashed potato recipes", "easy crockpot sides", "crispy potato cakes"
🥔 Evergreen Appeal: Comfort food searches year-round
🥔 Multiple Ad Placements: Recipe steps create natural breaks
🥔 Affiliate Potential: Link to crockpots, potato mashers, cast iron skillets

Serving Suggestions

🍳 Breakfast: Top with fried egg and hot sauce
🥗 Lunch: Serve with crisp salad
🍗 Dinner: Pair with roasted chicken or pork chops
🍅 Appetizer: Make mini versions with dipping sauces

Storage Tip: Keep cooked cakes warm in 200°F oven for up to 1 hour. Re-crisp in air fryer next day!

Final Thoughts

These potato cakes solve three problems at once:

  1. What to do with leftover mashed potatoes

  2. How to make an easy side dish

  3. Creating a comfort food everyone loves

Try them tonight and you'll understand why I make them twice a week! Want more crockpot hacks? Save this recipe and follow for more high-performing content.

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