Crispy Cheesy Potato Patties are the perfect way to turn simple potatoes and cheese into a delicious, golden snack or side dish. These patties are crispy on the outside, soft and fluffy inside, and packed with savory cheesy flavor. They’re easy to prepare with everyday ingredients and make a wonderful breakfast, lunchbox snack, appetizer, or side dish for dinner.
The best part is that you can prepare these potato patties using leftover mashed potatoes, making them an excellent leftover potato recipe. Add your favorite cheese, herbs, seasonings, and a little binding ingredient, then pan-fry until beautifully golden.
Recipe at a Glance
Prep Time: 20 minutes
Chill Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: About 1 hour
Servings: 8 patties
Cooking Temperature: Medium heat, approximately 350°F–375°F (175°C–190°C)
Difficulty: Easy
Why You’ll Love These Crispy Cheesy Potato Patties
There are plenty of reasons to add this recipe to your regular meal rotation:
Crispy and golden on the outside
Soft, cheesy center
Uses simple pantry ingredients
Great for leftover mashed potatoes
Ready in about an hour
Easy to customize
Perfect for breakfast, snacks, or side dishes
Family-friendly and satisfying
The contrast between the crunchy exterior and creamy potato-and-cheese center makes these patties especially irresistible when served hot.
Ingredients
For approximately 8 potato patties, you’ll need:
3 cups mashed potatoes, cooled
1 cup shredded cheddar cheese
¼ cup grated Parmesan cheese
1 large egg
⅓ cup breadcrumbs, plus extra if needed
2 tablespoons chopped fresh parsley
2 green onions, finely sliced
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon black pepper
½ teaspoon salt, or to taste
2–3 tablespoons cooking oil, for frying
Optional Ingredients
You can also add:
¼ teaspoon chili flakes
Chopped jalapeño
Cooked crumbled bacon
Finely chopped bell pepper
Chives
Mozzarella cheese
A pinch of dried oregano
How to Make Crispy Cheesy Potato Patties
Step 1: Prepare the Potatoes
If you’re using leftover mashed potatoes, make sure they are completely cooled before beginning.
If making mashed potatoes specifically for this recipe, boil peeled potatoes until fork-tender. Drain them very well, then mash until smooth.
Avoid adding too much milk or cream to the potatoes. Very soft or watery mashed potatoes can make the patties difficult to shape.
For the best texture, slightly firm mashed potatoes work beautifully.
Step 2: Mix the Ingredients
Place the cooled mashed potatoes in a large bowl.
Add the shredded cheddar, Parmesan, egg, breadcrumbs, parsley, green onions, garlic powder, onion powder, paprika, black pepper, and salt.
Mix everything together until evenly combined.
The mixture should be soft but firm enough to hold its shape when pressed.
If it feels too wet, add another tablespoon or two of breadcrumbs. Don’t add too many breadcrumbs, however, because the finished patties can become dense.
Step 3: Shape the Patties
Divide the potato mixture into approximately 8 equal portions.
Using slightly damp hands, shape each portion into a round patty about ½-inch thick.
Press the edges gently so they don’t crack or fall apart while cooking.
For extra crispiness, lightly coat both sides of each patty with additional breadcrumbs.
Step 4: Chill the Patties
Place the shaped patties on a plate or baking sheet lined with parchment paper.
Refrigerate for about 20 minutes.
This short chilling period helps the patties firm up, making them easier to cook without breaking.
If you have extra time, you can refrigerate them for up to a few hours before frying.
Step 5: Heat the Pan
Place a large nonstick or cast-iron skillet over medium heat.
Add 2–3 tablespoons of cooking oil and allow it to heat.
The oil should be hot enough that a small breadcrumb sizzles when added to the pan, but it shouldn’t smoke.
Maintaining moderate heat is important. If the pan is too hot, the outside may brown before the cheese and potato center are heated through.
Step 6: Cook the Potato Patties
Carefully place the patties into the hot pan, leaving enough room between them to flip easily.
Cook for approximately 4–5 minutes on the first side, or until deeply golden and crisp.
Carefully flip each patty and cook for another 4–5 minutes.
Continue cooking until both sides are golden brown and the cheese inside is hot and melted.
If necessary, reduce the heat slightly during cooking.
Step 7: Drain and Serve
Transfer the cooked patties to a plate lined with paper towels or a wire rack.
Allow them to rest for a minute or two before serving.
They’re especially delicious while warm, when the cheese is still soft and melty.
Tips for Extra-Crispy Potato Patties
Use Cold Mashed Potatoes
Cold mashed potatoes are easier to shape and help the patties maintain their structure while frying.
Don’t Make Them Too Thick
Patties around ½-inch thick cook more evenly. Very thick patties can become difficult to crisp without over-browning the exterior.
Use Enough Oil
You don’t need to deep-fry the patties, but there should be enough oil to help create an even golden crust.
Don’t Overcrowd the Pan
Cook in batches if necessary. Overcrowding lowers the pan temperature and can prevent the patties from becoming crispy.
Flip Carefully
Wait until the first side has developed a firm golden crust before flipping. Turning the patties too early can cause them to break.
Air Fryer Method
These cheesy potato patties can also be cooked in an air fryer.
Preheat your air fryer to 400°F (200°C).
Lightly spray the basket with cooking oil and arrange the patties in a single layer.
Lightly spray the tops with oil.
Air fry for approximately 10–14 minutes, flipping halfway through.
Cooking times can vary depending on the air fryer and the thickness of the patties, so watch carefully during the final few minutes.
The air fryer method produces a lighter crust while still giving the patties a satisfying crunch.
Oven-Baked Method
For an oven-baked version, preheat your oven to 425°F (220°C).
Place the patties on a parchment-lined baking sheet and lightly brush or spray both sides with oil.
Bake for approximately 20–25 minutes, flipping halfway through.
For extra browning, place them under the broiler for the final 1–2 minutes, watching closely so they don’t burn.
Delicious Variations
Mozzarella Potato Patties
Replace some of the cheddar with shredded mozzarella for a stretchy, melty center.
Spicy Cheesy Patties
Add chopped jalapeño, chili flakes, or a little cayenne pepper.
Bacon Cheddar Patties
Mix cooked, crumbled bacon into the potato mixture for a smoky and savory variation.
Herb and Garlic Patties
Add fresh chives, parsley, rosemary, or extra garlic for a more herb-forward flavor.
Loaded Potato Patties
Add chopped green onions, bacon, cheddar, and a little sour cream to the mixture for a loaded-baked-potato-inspired version.
What to Serve With Potato Patties
These patties are incredibly versatile.
Serve them with:
Sour cream
Garlic yogurt sauce
Ranch dressing
Tomato ketchup
Sweet chili sauce
Garlic mayonnaise
Fresh green salad
Steamed vegetables
Fried or poached eggs
For breakfast, serve two patties alongside eggs and fresh fruit. For dinner, they make a delicious side dish with grilled chicken, fish, or roasted vegetables.
How to Store Leftover Potato Patties
Allow cooked patties to cool before placing them in an airtight container.
Refrigerate for up to 3–4 days.
For the best texture, reheat them in a skillet, oven, or air fryer rather than the microwave.
Reheating in the Air Fryer
Air fry at 375°F (190°C) for approximately 4–7 minutes, until heated through and crisp.
Can You Freeze Them?
Yes. These patties freeze well.
Place uncooked or cooked patties on a parchment-lined tray and freeze individually until firm. Transfer them to a freezer-safe container or bag.
For best quality, use within about 2–3 months.
Frozen cooked patties can be reheated in an air fryer or oven until hot and crispy.
Frequently Asked Questions
Why are my potato patties falling apart?
The potatoes may contain too much moisture, or the mixture may need additional binding. Add a little more breadcrumbs and chill the shaped patties before cooking.
Can I use leftover mashed potatoes?
Absolutely. In fact, leftover mashed potatoes are ideal for this recipe. Just make sure they aren’t extremely soft or watery.
What cheese works best?
Cheddar provides excellent flavor, while mozzarella creates a stretchy texture. Monterey Jack, Colby, Gouda, or a combination of cheeses can also work well.
Can I make the patties ahead of time?
Yes. Shape the patties several hours ahead and keep them covered in the refrigerator until you’re ready to cook them.
Can I make them without breadcrumbs?
You can experiment with alternatives such as crushed crackers, oat flour, or a small amount of regular flour. The texture will vary depending on the substitute.
Nutrition Information
Estimated per 1 patty, based on 8 servings:
Calories: 220
Protein: 7 g
Carbohydrates: 22 g
Fat: 12 g
Saturated Fat: 5 g
Fiber: 2 g
Sugar: 2 g
Sodium: 390 mg
Calcium: 130 mg
Nutrition information is an estimate and will vary depending on the potatoes, cheese, breadcrumbs, oil, and other ingredients used.
