SIMPLE BREAKFAST POTATO CAKES

As a busy mom running a farm and multiple businesses, I need breakfast to be simple. I also happen to loveeee a good ol' leftover recipe, and these simple breakfast potato cakes are at the top of my list. They are flavorful, and are so versatile! Today I'm sharing my Cheddar Chive Potato Cake Recipe. Top with some egg, bacon, and green chiles making this simple meal a great and delicious way to start the day.

WHY YOU'LL LOVE THIS RECIPE

This is a great way to mix breakfast up a little bit! We all know that breakfast is the most important meal of the day, especially for a farmer. These simple breakfast potato cakes have so much flavor, and is a great grab-and-go on those quick mornings. Also, who doesn't love home grown potatoes?

QUICK TIP

I use cold mashed potatoes to make it easier to form into patties.

📖 Recipe

CHEDDAR CHIVE POTATO CAKES

Delicious recipe for breakfast with leftover potatoes.

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: breakfast potatoes, leftover potato recipe, potato, potato cakes, potato recipe

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Calories: 568kcal

Ingredients

• 2 cups Leftover Mashed Potatoes
• ⅔ cup Flour (more if needed)
• 1 cup Shredded Medium Cheddar
• 2 tablespoon Dried Chives
• 1 cup Panko Breadcrumbs
• ½ cup Grated Parmesan
• 2 tablespoon Butter
• 1 teaspoon Garlic Powder
• Seasoned with Salt & Pepper

Instructions

• In medium bowl, combine mashed potatoes and flour until the mixture is just not sticky, but still binds together. Too much flour will make the cakes fall apart.
• Stir in garlic powder, seasoned salt, pepper, cheddar and chives.
• In a small dish, combine Panko and Parmesan.
• Using your hands, form mashed potatoes into 4" round cakes, about ½ inch thick.
• Press both sides into Panko mixture to coat generously. This gets them crispy!
• Melt butter with 2T olive oil in a large skillet. Fry potato cakes on medium low for 4-5 minutes per side, until deep golden.

Notes

My favorite way to eat them is for breakfast topped with bacon and eggs with green chiles and some homemade hollandaise. 

Nutrition

Calories: 568kcal | Carbohydrates: 76g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 1532mg | Potassium: 271mg | Fiber: 3g | Sugar: 17g | Vitamin A: 706IU | Vitamin C: 3mg | Calcium: 620mg | Iron: 4mg

DID YOU TRY THIS RECIPE?Comment below and follow @thefischerupper on Instagram!

INSTRUCTIONS

In a medium bowl, combine the mashed potatoes and flour until the mixture is just not sticky, but still binds together. Too much flour will make the cakes fall apart. Next, you'll stir in garlic powder, seasoned salt, pepper, cheddar and chives.

In a small dish, combine the Panko and Parmesan.

Using your hands, form mashed potatoes into 4" round cakes, about ½ inch thick. Press both sides into the Panko mixture to coat generously. This gets them crispy!

Melt butter with 2T of olive oil in a large skillet. Fry the potato cakes on medium low for 4-5 minutes per side, until deep golden.

Enjoy!

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