Name: Quick & Easy Stuffed Potato Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: For the Potato Cake Dough:; Mashed potatoes (leftover or fresh and cooled); All-purpose flour; 1 egg; Salt and pepper, to taste; Optional: garlic powder, chopped chives, or green onions; For the Filling:; Shredded cheese (cheddar, mozzarella, or a blend); Optional: sautéed vegetables (spinach, mushrooms, peppers); Optional: cooked chopped chicken; For Cooking:; Oil or butter, for pan-frying

Quick & easy stuffed potato cakes are crispy on the outside, soft on the inside, and loaded with a cheesy, savory filling. They’re the perfect way to use up leftover mashed potatoes and turn them into a comforting, golden brown snack or side dish. Whether I’m serving them with dinner or enjoying them as a midday bite, these are always a hit.

Quick & Easy Stuffed Potato Cakes

Why You’ll Love This Recipe

I love this recipe because it’s fast, budget-friendly, and seriously satisfying. I can fill them with whatever I have on hand—cheese, veggies, meats—and the result is always warm, melty, and delicious. The crispy crust contrasts perfectly with the creamy inside, and they’re great for dipping, stacking, or even packing in lunchboxes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Potato Cake Dough:

Mashed potatoes (leftover or freshly made and cooled)
All-purpose flour
Egg
Salt and pepper
Optional: garlic powder, chives, or green onions for extra flavor

For the Filling:

Shredded cheese (cheddar, mozzarella, or a mix)
Cooked vegetables (like spinach, mushrooms, or peppers – optional)
Cooked chopped meat (like ham or chicken – optional)

For Cooking:

Oil or butter for pan-frying

Directions

In a mixing bowl, I combine mashed potatoes, flour, egg, salt, and pepper until a soft dough forms. I add extra flour if it’s too sticky.
I take a scoop of the dough and flatten it into a round patty in my hand.
I place a spoonful of filling (cheese or my choice of add-ins) in the center, then cover with another scoop of potato dough and seal the edges, forming a thick, stuffed cake.
I heat oil or butter in a skillet over medium heat.
I fry the cakes for about 3–4 minutes per side, until golden brown and crispy.
I let them drain briefly on paper towels and serve hot.

Servings and Timing

This recipe makes about 6–8 potato cakes, depending on size. It takes around 15 minutes to prep and 15 minutes to cook—ready in just 30 minutes total.

Variations

I sometimes make a breakfast version with scrambled eggs.
Adding herbs like dill or parsley to the potato dough gives them a fresh pop.
I’ve made a spicy version with jalapeños and pepper jack cheese in the filling.
A dollop of sour cream or Greek yogurt on top makes a great finishing touch.

Storage/Reheating

Leftover potato cakes can be stored in the fridge for up to 4 days. I reheat them in a skillet or air fryer to get the crispness back—about 3–4 minutes per side. They also freeze well; I layer them with parchment and reheat straight from frozen.

FAQs

Can I use instant mashed potatoes?

Yes, as long as they’re firm and cool enough to shape. I avoid overly runny potatoes or add more flour if needed.

What’s the best cheese to use?

I like using shredded cheddar or mozzarella—they melt well and add great flavor. I mix and match depending on what I have.

Can I bake them instead of frying?

Yes, I bake them at 400°F (200°C) for about 20–25 minutes, flipping halfway through. They won’t be as crispy but still taste great.

How do I keep them from falling apart?

I make sure the dough is firm, not too wet, and seal the edges well around the filling. Adding a bit more flour helps if needed.

Can I make them ahead of time?

Absolutely. I assemble them in advance and store them in the fridge, then cook when ready to serve.

Conclusion

Quick & easy stuffed potato cakes are the kind of recipe I turn to when I want something warm, crispy, and comforting with minimal effort. With endless filling options and simple ingredients, they’re easy to customize and even easier to love. Whether I’m using up leftovers or planning ahead, these little cakes always hit the spot.