Crisp on the outside but fluffy in the centre, these delicious little Potato & Egg Cakes are great as they are or served as part of a full breakfast.
Potato & Egg Cakes are my Dad’s creation
Growing up, my Mum was definitely the cook in the house. Every now and then my Dad would come up with a gem. These Potato & Egg Cakes are one of his creations.
He came up with the idea as a way of using up left over mashed potato when he lived by himself. Although my Mum thinks it is a very simple recipe that everyone knows about, I disagree. Plus I quite like keeping the first meal of the say simple like with my Chorizo & Egg on Sourdough.
A great use for leftover mashed potatoes
I always struggle with how many potatoes to peel to make the right amount of mashed potato. Personally, I would always rather there was more food than people wanted rather than too little.
Too much means there are leftovers which I always like to find a use for!
These Potato & Egg Cakes are a great way to use up your leftover mashed potatoes. The recipe below is really a guide to use.
This is because it is quite unlikely you will have exactly the same amount of leftover mashed potatoes! Whatever amount you do have, add enough eggs to bind the potato enough so you can form patties.
But don’t worry if you don’t get it quite right. If you add one egg too many then you’ll just taste the egg more. If you don’t add enough then it will probably fall apart in the pan a bit. To me, neither of them are an issue!
What to eat with Potato & Egg Cakes
These Potato & Egg Cakes are very versatile. They can be eaten just as they are or incorporated into a larger breakfast or brunch.
I like to eat them with bacon, but they would also work as part of a fry up. You can make them as big or as small as you like. If you are making a few of these, then I would recommend keeping them warm in a low oven until you are ready to serve.
other recipes you might like
- Chorizo & Egg on Sourdough
- Thick & Fluffy American Pancakes
- Blueberry & Lemon American Pancakes
- Egg & Bacon Puff Pastries
- Broccoli & Potato Hash
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Potato & Egg Cakes
Crisp on the outside but fluffy in the centre, these delicious little Potato & Egg Cakes are great as they are or served as part of a full breakfast.
Ingredients
- 400 g mashed potato cold
- 2 eggs
- ½ tsp salt
- pinch black pepper
- 2 tbsp sunflower oil
Instructions
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Take the leftover mashed potato out of the fridge and break it up a bit using a fork
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Add the eggs, salt and pepper to the mashed potato and mix
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Heat some of the oil in a large frying pan over a medium heat
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Spoon a large spoonful of the mixture into the pan and allow to spread out until the 'cake' is the same thickness all over
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Allow to cook for around 4 minutes on each side until golden brown and then flip and cook for the same amount of time on the other side
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Keep cooking until all of the mix is used up. Don't overcrowd the pan, and add more oil as needed
Recipe Notes
Nutritional information is given as a guide only and my vary.
Jhuls @ The Not So Creative Cook says
I am sure these taste so good. Keeping the recipe to make this in the future – so easy & yummy! Thanks for sharing, Cat!
Cat says
They are so easy my Mum even told me it was too simple as a recipe! I find these so comforting and tasty 🙂 x
Monika says
I would swap these for hash browns any day, it’s such a simple and great idea – 2 thumbs up for dad:) thank you for bringing this lovely recipe idea to #CookBlogShare!
Cat says
I’ll let him know, he’ll be chuffed 🙂 x
Curly says
Thanks 🙂