We're using mashed potatoes and whatever veggies you've got on hand.

Published on November 25, 2025

Credit:

Carson Downing / Food Styling: Annie Probst

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This is a cheesy riff on the British pan-fried dish of mashed potatoes and leftover cooked veggies such as Brussels sprouts or kale. You can shred any combination of hard and/or semi-firm cheeses. You'll find the traditional pan-fried method as well as our easy air-fryer method get the crispiest results. Serve with a dollop of sour cream and a sprinkle of chives.

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Ingredients

  • 3/4 cup thinly sliced onion

  • 2 1/2 cups leftover mashed potatoes

  • 1 1/4 cups chopped leftover roasted Brussels sprouts and/or cooked kale

  • 1 cup shredded cheese, such as sharp cheddar, Gouda, and/or Swiss (4 oz.)

  • 1 1/2 cups panko

  • 3 Tbsp. olive oil

  • Sour cream (optional)

  • Chopped chives

Directions

  1. In a 10-inch nonstick skillet heat 1 Tbsp. olive oil over medium-low. Add onion; cook, covered, stirring occasionally, until onion is tender, 13 to 15 minutes. Increase heat to medium-high. Uncover onion; cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat; put onion in a large bowl.

  2. Add mashed potatoes and chopped vegetables to onion; stir to combine. Fold in cheese, 1/2 tsp. ground black pepper, and 1/4 tsp. salt. Pour panko onto a shallow plate. Form potato mixture into 12 cakes.* Gently coat both sides of cakes with panko. 

    Test Kitchen Tip: If potato mixture is too wet to form into cakes, stir in 1 to 2 Tbsp. panko.

  3. In the same skillet heat an additional 2 Tbsp. olive oil over medium until shimmering. Working in batches, cook cakes until one side is browned, 2 to 3 minutes. Carefully flip; continue cooking until heated through and browned, 2 to 3 minutes more. Drain on a paper towel-lined plate. Repeat with remaining cakes, adding additional oil as needed. (Keep cooked cakes warm in a 200°F oven.) Serve with sour cream and chives if you like. 

Credits

Recipe developed by Ivy Manning.