Name: Leftover Mashed Potato Cheddar Ranch Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup leftover mashed potatoes (cold); 1 large egg; 1/2 cup all-purpose flour (plus 3 tablespoons for coating); 1 tablespoon dry ranch seasoning mix; 1/2 cup freshly shredded sharp cheddar cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Is there anything more satisfying than transforming leftovers into something delicious and new? If you find yourself with a mound of leftover mashed potatoes lurking in the fridge, you’re in for a treat! These Leftover Mashed Potato Cheddar Ranch Cakes are not only a fantastic way to use up that extra mash, but they also pack a punch with the savory flavors of ranch seasoning and sharp cheddar cheese. Perfect as a snack, side dish, or even a light meal, these cakes are crispy on the outside, creamy on the inside, and absolutely irresistible. Let’s dive into how to whip up this delightful dish!

What You’ll Love About This Recipe

These Leftover Mashed Potato Cheddar Ranch Cakes are a quick and easy way to use up leftover mashed potatoes. They require minimal ingredients and come together in no time. The creamy texture of the potatoes combined with the sharpness of cheddar cheese and the unique flavor of ranch seasoning creates a mouthwatering experience. Plus, they’re versatile! You can serve them as a side dish, a tasty snack, or even as a breakfast treat topped with a fried egg.

Ingredients at a Glance

1 cup leftover mashed potatoes, cold
1 large egg
1/2 cup all-purpose flour + 3 tablespoons for coating
1 tablespoon dry ranch seasoning mix
1/2 cup freshly shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

Kitchen Gear Checklist

Mixing bowl – for combining all the ingredients.
Skillet – a non-stick skillet works best for frying the cakes.
Spatula – for flipping the cakes without breaking them.
Measuring cups and spoons – to ensure accurate measurements.
Plate – for draining the cakes after frying.

Step-by-Step: Leftover Mashed Potato Cheddar Ranch Cakes

Step 1: Prepare the Mixture

In a mixing bowl, combine the cold leftover mashed potatoes, large egg, all-purpose flour, dry ranch seasoning mix, freshly shredded sharp cheddar cheese, salt, and black pepper. Mix everything together until well combined. The mixture should be thick enough to mold into patties.

Step 2: Shape the Cakes

With clean hands, take a handful of the mixture and shape it into a patty, about 1/2 inch thick. Repeat until all the mixture is shaped into cakes. You should be able to make around 6-8 cakes, depending on the size.

Step 3: Coat the Cakes

Place the 3 tablespoons of flour on a plate. Dredge each cake in the flour, ensuring that both sides are coated. This step will help create a lovely crispy crust when frying.

Step 4: Heat the Skillet

In a non-stick skillet, heat a couple of tablespoons of oil over medium heat. You want enough oil to coat the bottom of the skillet, but not so much that the cakes are swimming in it.

Step 5: Fry the Cakes

Once the oil is hot, carefully add the coated cakes to the skillet. Fry them for about 4-5 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan; you may need to do this in batches.

Step 6: Drain and Serve

Once cooked, transfer the cakes to a plate lined with paper towels to drain excess oil. Serve warm, and enjoy the crispy, cheesy goodness!

International Equivalents

1 cup = 240 ml
1 large egg = 60 grams
1 tablespoon = 15 ml
1/2 cup = 120 ml

Slip-Ups to Skip

Don’t use hot mashed potatoes as they may make the mixture too runny.
Be careful not to overcrowd the skillet while frying. This can lead to steaming instead of frying.
Ensure the oil is hot before adding the cakes; otherwise, they may absorb too much oil and become greasy.

Storage & Reheat Guide

Leftover Mashed Potato Cheddar Ranch Cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over medium heat for about 3-4 minutes on each side until heated through and crispy again. You can also pop them in the oven at 350°F (175°C) for about 10-15 minutes if you prefer.

Handy Q&A

Can I use instant mashed potatoes for this recipe?

While it’s best to use homemade leftover mashed potatoes for the best flavor and texture, you can use instant mashed potatoes if necessary. Just ensure they are thick and not too watery to maintain the structure of the cakes.

What can I serve with these cakes?

These Leftover Mashed Potato Cheddar Ranch Cakes are delicious on their own, but they pair wonderfully with a side salad or a dollop of sour cream. You can also serve them alongside dishes like Creamy Ranch Chicken Bake No Bacon for a complete meal.

Can I freeze the cakes before frying?

Absolutely! You can freeze the uncooked cakes on a baking sheet, then transfer them to a freezer bag once frozen. Fry them straight from the freezer, just add a couple of extra minutes to the cooking time.

What variations can I make to this recipe?

You can customize these cakes by adding in extras like chopped green onions, crumbled bacon, or different cheeses. For a twist, try adding some cooked broccoli for a flavorful spin, similar to Roasted Broccoli Cheddar Mac And Cheese.

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Next Steps

Now that you have a fantastic recipe for Leftover Mashed Potato Cheddar Ranch Cakes, it’s time to put those leftovers to good use! Gather your ingredients, follow the steps, and before you know it, you’ll have a plate full of crispy, cheesy goodness. Whether you’re cooking for yourself or feeding a crowd, these cakes are sure to be a hit. Share your results and enjoy this delightful transformation of your mashed potatoes!

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